1. Practice one.

Ingredients: 4 shrimps, 1 squid, 4 rainbows, 100 grams of fish meat, 8 water chestnuts, 1000 grams of fresh vegetables (Chinese cabbage, celery, etc. are acceptable). Accessories: 6 cups of hot pot soup (can be boiled with pork bones, chicken bones, or beef bones), 10 grams of refined salt.

Method: Remove the sand line from the back of the shrimp. Remove the internal organs from the squid, peel the skin, make a cross on the inside, cut it in half, and then cut it into 1 cm wide strips. Remove the beards from Haihong and wash the shells with a brush. Cut the fish into appropriate size pieces. Soak water chestnuts in salt water to remove silt. Use pork bones (or chicken bones, beef bones) to make hot pot soup. Before eating, boil the hot pot soup and serve. Put the seafood and refined salt into the hot pot at the same time. Other raw materials such as fresh vegetables are blanched as you eat, and an appropriate amount of refined salt is added according to the flavor of the soup.

2. Method 2

Ingredients: 1 red crab, 100 grams of shrimp, 80 grams of florets, 150 grams of clams, 1 piece of tofu, 2 garlic sprouts, Japanese stock 3 cups, 1 tablespoon dried bonito essence, 60 grams curry cubes.

Method: Wash the shrimps and florets, soak the clams in salt water and let them sit for half a day to spit out the sand. Cut the red clams into large pieces, cut the tofu into small pieces, wash the garlic sprouts and cut them into sections for later use. Bring the stock to a boil, add bonito essence and curry cubes and cook until the curry cubes dissolve. Add all the ingredients and cook over low heat for 8 minutes.

3. Method 3

Ingredients: 1 crab (about 250g), 200g grass shrimp, 200g squid, 8 fresh mushrooms, 100g clams, 300g Chinese cabbage grams, 2 pieces of frozen tofu, 2 bunches of vermicelli, and 200 grams of burdock. Seasoning: 5 cups of stock, 1 teaspoon of salt, 1 teaspoon of wine.

Method: Wash and cut Chinese cabbage into large pieces; cut frozen tofu into cubes; peel and slice burdock. Peel and wash crabs; cut squid and mushrooms into flowers and set aside. Chinese cabbage and frozen tofu are first put into the pot and cooked briefly as a base, then other ingredients are put in and cooked, and finally seasoned and ready to eat.