material

1 squid, 2 scallops, 150g shrimp, half tofu, half cockscomb melon, 4 tablespoons Korean sauce, 1 sesame oil. 5 tablespoons, 1 tablespoon Chili sauce, 1 red pepper, 2 garlic, 600ml water, 5 dried fish.

working methods

1. Slice squid, scallop and tofu, comb wax gourd into small squares (1x1cm), cut red pepper into small pieces, and slice garlic.

2. Add sesame oil (1/2) into the pot of "measuring unit: standard spoon = about 15ml", fry garlic slices first, then add all seafood and fry for 3min, then add water (600ml) and mixed sauces: Korean sauce (4) and sesame oil (1).

3, the big fish 5 water to dry, the fire to boil. You'd better take out the dried fish when the soup is finished.

4. Boil the water with medium fire for 15 minutes, and take out the foam.

5. Add the cut tofu, comb the melon and pepper, and then cook for 5 minutes on high fire, and it is finished. Immediately pour it on the rice and stir well.