1. Practice one. Ingredients: 4 clams, 100 grams of sea bream fillet, 100 grams of flower ring, 4 white shrimps, 1/2 tablespoon of minced garlic, appropriate amount of nine-layer pagoda leaves. Seasoning: 1/2 tablespoon rice wine, 1/4 teaspoon salt. Method: Cut the snapper fillets into appropriate size pieces; soak the clams in water and spit out sand; remove the heads and shells of the white shrimps and leave the tails aside. Take a piece of aluminum foil, put all the ingredients, flower ring, minced garlic, add all the seasonings, wrap the aluminum foil and set aside. Preheat the oven to 180℃, upper heat 180℃/lower heat 180℃, bake for about 5 minutes until cooked, then take out. Open the aluminum foil and add the nine-layered pagoda leaves, then wrap it in aluminum foil and simmer until the nine-layered pagoda leaves become soft.

2. Method two. Ingredients: 300 grams of live clams, 1 bottle of barbecue sauce. Method: Wash the clam shells with water and let them spit out the sand. Arrange the clams neatly in the baking pan (the clams will shut up at this time). Bake for 8 minutes. (The mouth will open after 8 minutes because it is cooked. If it does not open its mouth, you can pry it open. If it does not open its mouth, it means it is dead and cannot be eaten). Remove the clams from the oven and spread a generous amount of barbecue sauce on each piece. Put the clams coated with barbecue sauce in the oven and bake for 2-3 minutes.

3. Practice three. Ingredients: 350g prawns, a little ginger, a little salt. Method: Wash the fresh shrimps and marinate them with salt and ginger for 20 minutes. Wrap the shrimp in foil to seal. Set the oven to 170 degrees and bake for about 20 minutes. When you smell the aroma, bake for about 5 minutes.