Ingredients: Portunus trituberculatus, shrimp, abalone, clam, razor clam, coconut juice, Dongyin Gong Tang.

Ingredients: Thai shrimp sauce, fish sauce, tomato, citronella, green lemon, southern ginger, lemon leaves and millet pepper.

1. Brush the swimming crab once, and clean the black substance on the surface of abalone with a brush. Both clam and razor clam spit sand, so you don't need to soak in water to spit sand after you buy it, just wash it directly.

2. Clean the rock shrimp directly. If you don't like rock shrimp, you can also use prawns. If you choose prawns, you'd better remove the shrimp line, otherwise it won't taste good.

3. Cut the tomatoes into small pieces, and wash the citronella and cut into small pieces. Cut the green lemon in half. The lemon leaves and ginger are dry, so rinse them clean.

4. Pour water into the pot and add citronella, lemon leaves, southern ginger and millet pepper. Add two pieces of Dongyin Gong Tang to boil, add coconut juice and stir well, add Portunus trituberculatus and shrimp Roxburgh, then add clams and clams, and finally add abalone.

5. Abalone should not be put too early, and the meat will get old too early. When the pot is boiling, when the clams and buds are all open, squeeze in lemon juice and stir well, then take out the pot. Yin Gong Tang is ready this winter, and the method is simple.