Fresh it is going to have skills, fresh seafood to eat tender (can not be burned old, the old will shrink) you said fresh shellfish and shrimp I can say Oh:

Fresh Shellfish: practice soup, to cold water in the pot, open the fire above the medium (gas stove at home should be opened to the) do not cover the lid and look at the water just open! time, fresh shellfish almost all open, we must use a funnel to fish out fresh shellfish put in a bowl there are individual did not open peeled down to see cooked or not, and then the soup it will have floaters to play clean and seasoned, add a bit of oil poured into a bowl with chopped scallions on it.

Fried shrimp it, more trouble need to sizing, sliding oil, (cooking said sliding fried) or it will shrink and a little fishy; shrimp with salt, monosodium glutamate, cooking wine gently accompanied by uniform, add cornstarch mix well, mixing, but also to add the egg whites and salad oil mix well; and then to slip the oil: the pan on the salad oil (about one and a half tablespoons will be able to eat and eat rice bowls of almost a bowl of more than a point) 3 into the oil temperature of the pan, with chopsticks to pick open (do not let the shrimp stick together) about half of the oil: the pan (probably a spoonful of half on the rice bowl almost a bowl of more points). shrimp stick together) about half a minute on the cooked, fish out; winter melon cut also want to slip oil fish out; and then the pot of oil onion white sautéed aroma plus a little water, add flavor, almost pouring into the slippery shrimp thickening plus a little oil stir-fry out of the pot. Characteristics: entrance tender, glossy, fragrant.

This will not follow the water.

As for the sea cucumber, it may be the water hair sea cucumber, (fresh new because sea cucumbers are divided into many kinds, if the coating turtle cucumber is very hard; Liao cucumber can be, we have a kind of sea cucumber this side of the sea cucumber is not bad than Liao cucumber cheaper than the general store with that kind of, I forgot to call it)

Seafood and shellfish broth is almost all of them; enjoy it oh!