material

rice

cuttlefish

fresh shrimps

Colored pepper

energy

XO sauce

Barbecue sauce

Black pepper sauce

salt

starch

Cooking wine

1. Remove the head and shell of the live shrimp (it is difficult to peel the live shrimp, and then peel it after quick freezing in the refrigerator), cut the shrimp back and remove the internal organs.

2. Wash cuttlefish and cut into wide shreds; Add ginger slices, a little salt, starch and cooking wine to shrimps and shredded cuttlefish, marinate for a while, blanch to change color, and take out for later use (blanch in boiling water to remove fishy smell).

3. Add barbecue sauce, black pepper juice and a little salt to the blanched shrimps and shredded cuttlefish and mix well for later use; Wash the colored peppers and cut them into pieces for later use.

4. Put a proper amount of rice into the lock glass on all sides, add a proper amount of Lee Kum Kee XO sauce and mix well.

5. Add shrimps marinated with colored peppers and shredded cuttlefish in turn. Bake in an oven preheated to 200 degrees. Bake 10 minutes or so until the rice on it is crispy.