1. Boil the seafood in water, add onion and ginger cooking wine, blanch the seafood you like and set aside. Soak the blanched seafood in ice water. Put the seafood in the ice water into a container and add minced garlic and chili powder.

Add red pepper and sesame seeds to the green stool. Pour in hot oil and add 4 spoons of light soy sauce, 2 spoons of dark soy sauce, 3 spoons of vinegar, 2 spoons of fish sauce, 1 spoon of sugar and appropriate amount of salt. Stir evenly to prepare the sauce.

Pour into the seafood and refrigerate for about 2 hours until the flavor is absorbed. 2. Stew the chicken legs with 2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, 2 tablespoons of cooking wine, 2 tablespoons of oyster sauce, an appropriate amount of salt and thirteen spices and marinate well.

Heat oil for about 15 minutes, fry the chicken until cooked, add onions, ginger, dried chili peppers, and a small piece of hot pot base, stir-fry evenly, add a bottle of craft beer to cover the ingredients, cover the lid, and simmer for about 8 minutes.

Mix fish balls, celery, onion and garlic. Stir well and simmer over high heat for about 3 minutes to reduce the juice. Add green and red peppers and stir-fry evenly. 3. Wash the edamame and peanuts and trim off both ends of the edamame.

, press the peanuts into small openings for easy flavoring, add an appropriate amount of water, add 4 plums, put it into a pressure cooker, add 1 spoon of sugar, an appropriate amount of salt, turn to low heat and simmer for about 10 minutes after the dates are gone. 4. Slightly tipsy fruit wine

Wash the fruits, cut them into pieces, add plums and mint, add ice cubes and add craft beer.