Cooking Steps

1. 

   Step1:Soak clam and rainbow in salt water; wash squid and remove visceral skin. Cut head and tail into pieces. Cut the middle part into large circles; cut crab in half; cut pork and chicken into 2 * 2cm small pieces; dice onion in half; cut pepper in large pieces; cut garlic in three pieces. First, find a pot to cook soup. The water is more than twice as much as the rice. I use dried kelp to make soup. It's fresh but not salty. I use saffron pollen to make orange. Put the water aside after boiling. You can also use the seafood pot seasoning to cook soup.

2. 

   Step2:Heat up the pork and chicken in a saucepan. Add salt. Stir fry the shredded squid. Put a little more oil in the pot. Heat up and put the garlic. Stir fry the onio

3. 

   Step3:Add green pepper, red pepper, green beans and stir fry. Remove the skin of two small tomatoes and put them in. Put the meat and squid in and fry the

4. 

   Step4:Seasoning with peppe

5. 

   Step5:Stir fry in 3 small bowls of raw ric

6. 

   Step6:The soup just cooked (some left).

7. 

   Step7:Let's start with the hot pot, then turn it down. Insert the clams vertically into the rice. Arrange the crabs in the middle (not put this time) and the large circles of squid according to the rules. Then close the lid (cover with tin paper if there is no lid).

8. 

   Step8:When the rice is cooked, you can turn off the fire. Put on the prawn before you turn off the fire, and then cover it for 5 minutes. If you feel the rice is not ripe, add the fresh soup in the place where it is not cooked. Continue to stew.

9. 

   Step9:Last lemo

10. 

    Step10:Seafood po