Ingredients: 2 abalones, fingernail clam 10, clam 10, prawn 10, 3 rolls of Longkou vermicelli, 8 cloves of garlic paste, 2 peppers, yellow card sand tea 1 spoon, and salt/kloc-0.

Steps:

1. Prepare ingredients. First, let the shellfish spit out sediment. Cut Flammulina velutipes into sections and wash them. Let Longkou fans soak in the water in advance.

2, abalone flower knife, shrimp cut off the shrimp whiskers and clean the shrimp line, wash.

3. Cut garlic into mashed garlic, and mince ginger and pepper for later use.

4. Boil a small pot of boiling water, and put the ginger slices into the pot to boil. Put the shellfish in and take them out as soon as the shells are opened.

5. Drain the soaked vermicelli, cut it into sections, spread it on a plate, spread it with Flammulina velutipes, and then spread it with seafood.

6. Sauce formula: salt 1g, chicken essence 1g, one pepper, one spoon of sand tea sauce, four spoons of soy sauce (about 10ml) and a little garlic, mix well and pour. After the water is boiled, put the plate in and steam for 8 minutes.

7. In another oil pan, stir-fry garlic and pepper rings. Turn off the heat when the garlic paste is slightly burnt, and add half a spoonful of sand tea sauce and 5 ml of soy sauce.

8. After mixing well, turn on the fire and pour the oil on the seafood. Sprinkle celery again at this time, and it is finished.