#aca烤明星大赛#seafood Stew
1.
The ingredients are ready, the oysters are washed with a brush to clean the shell, the oysters are cleaned, the squid is peeled, and the flower clams are spit out in advance
2.
Cut off the prawns, prawns, prawns, shrimp claws, rinse with running water, drain the prawns and then open the back to pick off the shrimp threads, and place them in the baking tray for later use
3.
Cut the squid apart and cut a cross knife on the inside
4.
After cutting into pieces, mix the Korean hot sauce, oyster sauce, salt, 1 tablespoon of oil, 1 gram of pepper, and cooking wine into a sauce
5.
Put the squid in the sauce, mix well, marinate for 10 minutes
6.
Put it in the baking tray
7.
Make garlic into garlic paste
8.
Add 3 tablespoons of salad oil to the wok, add garlic and stir-fry until slightly yellow and fragrant
9.
Take it out, add 2 grams of salt and 2 grams of pepper, mix well
10.
Spread half of the garlic evenly on the shrimp, add the chopped green onion and red pepper to the other half of the garlic, mix well
11.
Put the oysters in the baking tray and coat with garlic evenly
12.
Place the flower clams in the baking tray
13.
Preheat the oven, the upper and lower pipes are at 200 degrees, the oysters, clams into the lower layer, prawns and squid into the upper layer for 5 minutes
14.
When the time is up, take out the squid and flower clams, sprinkle salt and pepper evenly on the flower clams, continue to bake the prawns and oysters for 5 minutes, then take them out and put them on the plate.
15.
Finished picture
16.
Finished picture
17.
Finished picture
18.
Finished picture
Tips:
Choose fresh seafood and clean the ingredients