80g of shrimps, 50g of crab sticks with fresh shellfish, 20g of Kaiyang, 80g of peas 100g, 80g of minced meat, 2 teaspoons of salt 1 spoon, and 2 teaspoons of seafood soy sauce and oil 1 spoon.

Practice: Blanch shrimps and fresh shellfish with boiling water until they change color, take them out and cut them into cubes. Cut the crab stick vertically into four pieces, and then dice it. Wash the sun and wash the peas. 2. Heat the oil in the pot to 60% heat, stir-fry the peas for half a minute, then take them out and put them aside, stir-fry the minced meat until it changes color, and then pour them into Kaiyang and stir them evenly. 3. Stir-fry diced seafood and diced crab, add seafood soy sauce and salt, stir-fry and serve. material

5 fresh scallops, 1 green pepper, 2 tablespoons of white wine, 2 tablespoons of seafood soy sauce, 1/2 tablespoons of pepper, 2 cloves of garlic and appropriate amount of oil. working methods

1. Wash and drain the fresh belt, and marinate with 1 tablespoon of white wine and pepper 10 minute. 2. Chop green and red peppers, peel garlic and cut into minced garlic for later use. Heat the oil in the pot, fry the ribbon until it is cooked, add the rest of the white wine, and juice it for later use. 3. Heat oil in the pan, saute shallots, chopped red peppers and minced garlic, and then add seafood soy sauce to make sauce. Put the fried tape on a plate and pour the sauce on it.