Ingredients: 3 abalones, 3 shrimps, 4 shrimps, 1 squid, 2 asparagus. Accessories: 4 green onions, 3 corianders, 1 piece of ginger, appropriate amount of soy sauce, appropriate amount of cooking oil. 1. Prepare the ingredients

, ask the seafood stall owner to help clean the squid, cut it into slices, and remove the intestines from the shrimp.

Wash the shallots and coriander separately, wash and slice the ginger. 2. Use a brush to carefully wash the abalone skirt and abalone shell, use a knife to take out the abalone internal organs, and then put the abalone meat into the shell.

3. Add water to the steamer, add ginger, scallion knots and coriander. After heating, the smell of ginger and scallion penetrates into the seafood, which can not only remove the fishy smell, but also improve the freshness.

4. Place the steamer on the steamer and place a layer of ginger and green onion stalks on top.

5. Arrange abalone, shrimp, squid, and shrimp neatly on top of the ginger.

The belly of the shrimp is facing upward to reduce the loss of soup and make the meat more tender.

6. Turn on the steamer, turn up the heat and steam for about 10-12 minutes, take out and garnish with coriander and blanched asparagus.

7. Prepare the dipping sauce: wash and chop the onions, coriander, pepper, and ginger separately, divide them into two plates, and pour the steamed fish soy sauce into each.

8. Heat the wok, pour in an appropriate amount of cooking oil, when the oil is hot, scoop it up and pour it on two plates, mix well and serve as dipping sauce.

When eating other seafood, prepare the same dipping sauce.