Method 1: Boiling method (blanching) is suitable for shellfish and prawns. Put onion, ginger slices, garlic slices and a little salt at the bottom of the pot. When the water boils, add all kinds of shellfish and prawns.
Method Two: The steaming and stewing method is suitable for crabs, abalones, scallops and conches. Put an appropriate amount of water in a steamer, place the crabs, abalones and conches together in the steamer, cover and steam. First, bring to a boil over high heat, then reduce to low heat and steam for 30 minutes.
Method 3: Use a specially made seafood sauce packet to stir-fry clams, minced Onions, ginger, and garlic until fragrant. Add the seafood sauce and stir-fry until fragrant. Then add the seafood and stir-fry evenly. Add the coriander and turn off the heat before serving.
Method Four: Just put all the ingredients that have been cooked or steamed in advance into the sauce soup, bring to a boil and let the flavors blend, then it's ready to be served. Isn't it delicious? Specific steps: Still add a little base oil, when it's 70% cooked, add minced Onions, ginger and garlic, stir-fry until fragrant, then add the sauce. Stir-fry until fragrant, add an appropriate amount of soup, put in the seafood, bring to a boil, shape and serve. "Al Quoz Park"