material

1 squid, 2 scallops, 1 50g shrimp, half a piece of tofu, half a cockscomb melon, 4 tablespoons of Korean sauce and1sesame oil. 5 tablespoons, 1 tablespoon Chili sauce, 1 red pepper, 2 garlic, 600 ml water and 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 "measurement 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. Drain the big fish and bring it to a boil. After the soup is finished, you'd better take out the dried fish.

4. Boil the water with medium fire for 15 minutes, and remove 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.