Ingredients: Sixtieth Century, shrimp, razor clams, quail eggs, ham sausage, enoki mushrooms, Longkou vermicelli,

Ingredients: salt, monosodium glutamate, chopped green onion, coriander, ginger, garlic seeds, spicy Fresh, king of umami, chicken essence, seafood soy sauce, steamed fish sauce oil, oil consumption, old wine.

Steps:

1. Boil a pot of stock and set aside.

2. Pour the scallops, shrimps and razor clams in water for a while and set aside. Tips: Take out the razor clams when they are in their sixtieth year. They will become old easily over time and lose their freshness.

3. Put the Longkou vermicelli, shrimp, razor clams, sixty-year-old beetles, quail eggs, ham sausage, and enoki mushrooms into tinfoil, wrap them up, and put them on the induction cooker.

4. Put them inside the tinfoil. Add the stock and wrap well.

5. Turn on the induction cooker and cook for 3 to 5 minutes.

6. Open the tin foil and add salt, MSG, chicken essence, ginger, garlic, umami king, seafood soy sauce, and steamed fish. Juice, oil, old wine, bring to a boil,

7. Take out the pot and add coriander and chopped green onion. Just put it in a bowl, and the fragrant three-flower nail powder is ready.

Learn the authentic cooking method of Huajia and go to Chengdu to enjoy Shanjia delicacies