1. Boil the seafood in juice

Boil the water, add the green onion and ginger cooking wine, blanch the seafood you like and set aside

Peer the blanched seafood. Soak in ice water

Put the seafood in the ice water into a container

Add minced garlic, chili powder, red pepper and sesame seeds, pour in hot oil to add fragrance

Add 4 spoons of light soy sauce, 2 spoons of dark soy sauce, 3 spoons of vinegar, 2 spoons of fish sauce, 1 spoon of sugar and appropriate amount of salt, stir evenly

Pour in the prepared sauce Add the seafood to the refrigerator and refrigerate for about 2 hours until the flavor is absorbed

2. Chicken Stew

Add 2 spoons of light soy sauce, 1 spoon of dark soy sauce and 2 spoons of cooking wine to the chicken leg meat. Marinate 2 tablespoons of oyster sauce, appropriate amount of salt and thirteen spices for about 15 minutes

Heat the oil and fry the chicken until cooked

Add onion, ginger, dried chili, and a small piece of hot pot bottom ingredients, stir-fry evenly

Add a bottle of craft beer to cover the ingredients, cover the lid, and simmer for about 8 minutes

Add fish balls, celery, onions, garlic, Stir well and simmer for about 3 minutes

High heat to reduce the juice, add green and red peppers, stir-fry evenly

3. Mix plums with peanuts and edamame

Wash the edamame and peanuts, cut off both ends of the edamame, press the peanuts into small openings for easy flavoring, add an appropriate amount of water, add 4 plums, and put it into the pressure cooker

Add 1 spoon of sugar and appropriate amount of salt< /p>

After the steamed jujube subsides over high heat, turn to low heat and simmer for about 10 minutes

4. Tipsy fruit wine

Wash the fruits and cut them into pieces

Add prunes and beaten mint

Add ice cubes

Add craft beer