Cooking Steps

1. 

   Step1:Cut a quarter of the local chicke

2. 

   Step2:A lot of friends asked on Weibo why they wanted to use hot water to wash the conch and chicken after they were blanched. In fact, they wanted to remove the dirt and fishy smell and try to avoid the loss of the flavor of the ingredients. When cleaning the conch, they could use an old toothbrush to brush off the black skin of the conch so that the color of the soup would be better

3. 

   Step3:Put the scallops, ginger slices, conch and local chicken into the ste

4. 

   Step4:Add a little flower wine to increase the flavor of the soup, and then fill it with mineral water. The soup will be more sweet with mineral water

5. 

   Step5:Add a little sal

6. 

   Step6:Close the lid and seal with plastic wrap so that the ingredients can taste better and the fragrance can be tightly sealed in the stew cup by the plastic wrap during the stewing proces

7. 

   Step7:Electric stew pot with water cover and lid for three hour

8. 

   Step8:Take photos and send them to friends circl

9. 

   Step9:Sliced leek, sliced sea snail, sliced garlic and sliced garli

10. 

    Step10:I don't know why Shifu cut Chaotianjiao like this to look good

11. 

    Step11:Blanch under the conch for 15 seconds and fish out immediately, otherwise it will affect the taste

12. 

    Step12:Hot pot, cold oil, garlic, peppers, leek flowers and a little water make them ripen faste

13. 

    Step13:Seasoning with oyster sauce and soy sauc

14. 

    Step14:Stir fry the meat with a little sesame oil and turn off the hea

15. 

    Step15:Take photos and send them to friends circl