Seafood. After his son Wang Mai comes back, he has to wash it with water repeatedly, then soak it in the water for several hours (change the water several times), let Zi Wang spit out the unclean things, and then scoop out the filtered water.

Cut a few slices of ginger, mash garlic and lobster sauce together, and chop up perilla leaves (very fragrant, available in the market). Cut some red peppers and shredded green peppers.

Heat a red oil pan, add ginger slices, garlic douchi and shredded chili, stir-fry until fragrant, then add the son of the king to stir-fry until fragrant (together with the shell), add a little sugar, chicken essence and perilla leaves, sprinkle a little water, cover the pan for about five minutes, uncover the lid, thicken it with raw flour and boiling water, and stir-fry for a few times (don't fry dry, leave juice) to serve.