Ingredients: 4 shrimps, squid 1 one, 4 sea rainbow, fish 100g, 8 horseshoe shells, fresh vegetables 1000g (Chinese cabbage, celery, etc. ). Accessories: 6 cups of hot pot soup (boiled with pig bone, chicken bone and ox bone), refined salt 10g.

Practice: Shrimp picks the sand line from the back. The squid is eviscerated, peeled, crossed inside, cut in half, and then cut into strips 1 cm wide. Haihong removes the beard and washes the shells with a brush. Cut the fish into pieces of the right size. Soak horseshoe shells with salt water to remove silt. Boil hot pot soup with pig bones (or chicken bones or cow bones). When eating, bring hot pot soup to the table. Seafood and refined salt are put into hot pot at the same time. Other raw materials, such as fresh vegetables, are scalded with food, and refined salt is added according to the taste of soup.

2. Exercise 2

Ingredients: Flat storage 1, shrimp 1 00g, cuttlefish 80g, clam 1 50g, tofu1,2 garlic sprouts, 3 cups of Japanese stock, Chai Yu Jing1spoon, curry block.

Practice: Wash shrimps and twigs, soak clams in salt water for a long time to spit sand, cut red clams into large pieces, cut tofu into small pieces, and cut garlic seedlings into sections for later use. Boil the stock, add the essence of firewood and fish, and cook the curry together until the curry dissolves. Add all the ingredients and simmer for 8 minutes.

3. Exercise 3

Ingredients: crab 1 piece (about 250g), grass shrimp 200g, squid 200g, 8 fresh mushrooms, clam100g, Chinese cabbage 300g, frozen tofu 2 pieces, vermicelli 2 bundles and burdock 200g. Seasoning: 5 cups of stock, salt 1 teaspoon, wine 1 teaspoon.

Practice: wash Chinese cabbage and cut into large pieces; Cut frozen tofu into pieces; Burdock peeled and sliced. The crab is peeled and washed; Shred squid and mushrooms for use. Chinese cabbage and frozen tofu are cooked in the pot to make the bottom, then other materials are cooked, and finally they are seasoned and eaten.