material

80g of shrimp, 80g of crab legs, 80g of cuttlefish, 2 bowls of rice, half an onion, 2 teaspoons of lard, curry powder 1 teaspoon, coconut milk 1 teaspoon, 2 teaspoons of fish sauce, 2 teaspoons of chicken powder and a little white pepper.

working methods

1. Blanch shrimps, crab legs and cuttlefish with hot water, then cool them with cold water and take them out for later use.

2. Slice the onion for later use.

3. After the wok is hot, add lard. After the lard melts, add curry powder and diced onion according to method 2, stir-fry until the aroma dissipates.

4. Pour the cooked rice into the pot of practice 2, stir-fry the cooked rice with a rice spoon, and add coconut milk, fish sauce, chicken powder, white pepper and all the materials of practice 1 for several times.