Step 1

Wash and cut all kinds of seafood and vegetables, remove the shrimp heads and set aside;

Step 2

Large quantity If so, prepare a stainless steel basin and a steaming rack with holes (place it on the bottom of the basin to prevent the vegetables at the bottom from getting burnt);

Step 3

Thickly slice the white radish and spread it on the basin On the bottom, cut the potatoes into thick slices and lay them on top. Also lay fresh mushrooms, winter bamboo shoots and cabbage flowers;

Step 4

Fry the pork belly until it becomes lard-like, then pour it into the saucepan. In a pot with good vegetables;

Step 5

Use the remaining oil in the pot to stir-fry the ginger until fragrant, then stir-fry the abalone and cuttlefish. When half-cooked, add an appropriate amount of cooking wine, abalone juice, oyster sauce and a little Salt, take it out of the pot after it is fully cooked and set aside;

Step 6

Do not clean the pot and fry the shrimp heads directly. After the aroma comes out, add water to make the seafood stock (you can use it for cooking if there is too much soup). At this step, add an appropriate amount of salt;

Step 7

Put crabs, shrimps, shrimp mushrooms, fresh oyster meat and other seafood into a basin and add broth (two-thirds of the basin ) Turn on high heat;

Step 8

Place the fried abalone and mackerel, cover the pot, turn off the heat about fifteen minutes after boiling, add the green onions and you're done La.

Tips

PS. When eating, place it on the induction cooker like a small hot pot and keep it warm over low heat for a more delicious meal