The recipe of the seafood master is as follows: Ingredients: 2 abalone, 10 clams, 10 clams, 10 prawns, 3 rolls of Longkou vermicelli, 8 cloves of minced garlic, 2 chili peppers, 1 spoon of royal sand tea, salt

1 gram, 1 gram of chicken essence, 1 stalk of celery, 8 mussels, 20 ml of soy sauce, 3 slices of ginger.

Steps: 1. Prepare the ingredients. Put the shellfish in water first and let it spit out the sediment. Cut and wash the enoki mushrooms. Soak the Longkou vermicelli in water in advance.

2. Use abalone knife to cut off the shrimp whiskers and clean the shrimp lines, and wash them.

3. Cut the garlic into minced garlic, slice the ginger, and set aside the chili.

4. Boil half a pot of water, put the ginger slices into the pot, and bring to a boil over high heat.

Put the shellfish in and take them out as soon as the shells are opened.

5. Drain the soaked vermicelli, cut into sections, spread flat on a plate, top with enoki mushrooms, and then top with seafood.

6. Sauce recipe: 1 gram of salt, 1 gram of chicken essence, one chili, one spoon of Shacha sauce, 4 spoons of soy sauce (about 10 ml), some minced garlic, mix well and pour on.

After the water boils, put the plate in and steam over high heat for 8 minutes.

7. In another oil pan, add minced garlic and chili rings and stir-fry until fragrant. When the minced garlic is slightly charred, turn off the heat and add half a spoon of Shacha sauce and 5 ml of soy sauce.

8. Mix well, then turn on high heat and pour the oil over the seafood.

At this time, sprinkle with celery cubes and it's done.