1. 2 pounds of razor clams, appropriate amount of oil and salt, 2 green onions, appropriate amount of cooking wine, soy sauce and vinegar, 100g of dried chili, and appropriate amount of sesame oil. Rinse the razor clams with clean water and soak them in light salt water to allow the razor clams to continue spitting sand. Put a few slices of ginger, a little salt, cooking wine, and water into the pot and bring to a boil, then pour in the razor clams, boil again and remove. Find a large plate, put a little seafood soy sauce and a little vinegar on the bottom of the plate, mix evenly, peel off the razor clam meat and put it on the plate. Remember to get rid of that circle of black impurities. After everything is arranged, add chopped green onion and dried chili peppers in the middle of the plate, and drizzle a little sesame oil on the outside of the plate. Heat oil in a pot. When the oil is hot, pour it directly on top of the chopped green onions and dried chilies.

2. 500g scallops, 200g Longkou vermicelli, appropriate amount of soybean oil, 300g minced garlic, appropriate amounts of shallots and red pepper. Cut the scallops in half, remove the black internal organs, clean them, carefully remove the meat with a knife, and add a little cooking wine to remove the fishy smell. Clean the scallop shells with a brush. Chop the garlic into minced garlic, mince the green onion, and chop the red pepper (or just use pickled pepper instead). Soak the Longkou vermicelli in hot water until soft. Use chopsticks to roll a handful of vermicelli, then spread it on the bottom of the scallops, and then place it on top of the vermicelli. Serve scallop meat. Heat oil in a pan, add minced garlic and saute until fragrant, add appropriate amount of steamed fish soy sauce, mix well, and pour it on the scallop meat. Put the scallops on a plate, put them in the steamer, steam them for about 8 minutes, then take them out and sprinkle with chopped green onion and red pepper on the surface. Heat the oil in the pot again. When the oil is hot, pour it directly on the surface.

3. 500g abalone, 300g minced garlic, appropriate amount of sunflower oil/olive oil, appropriate amount of sugar. Rinse the abalone after you buy it, and use a knife to gently remove the meat. If the abalone is larger, use a knife to lightly cut it a few times. Do not use the small abalone. Then use a small brush to clean the shell. Put the abalone meat back into the shell, then put it on the plate, steam it in the pot, put it on the steam for 8 minutes, and simmer it for 2 minutes. Be careful to leave the soup in the plate. Cut the garlic into mince, heat oil in a pot, preferably sunflower oil or olive oil. After the oil is hot, add minced garlic and stir-fry until fragrant, then add oyster sauce and a little sugar and stir-fry evenly, then add abalone soup. juice, slowly simmering into a thick soup. Pour it over the abalone.