1. Prepare all ingredients
2. Boil water in a pot, add appropriate amount of ginger slices, chives, then add the squid cut into rings, add 1 teaspoon of cooking wine, blanch the water and remove the squid as soon as it is rolled up
3. Put the clams into the pot with cold water, cook until they are all open, remove them for use, and filter out a bowl of clam soup; take half of the curry paste and melt it with hot water, pour it into the cleaned rice
4. Add 5 tablespoons of coconut milk, a bowl of clam soup, the ratio of soup to rice is about 1:1, add a little salt, a few drops of oil, stir well, press the cooking button to cook the rice for about 15 minutes; add clams and shrimp , Sprinkle into squid rings and cover
5. About 5 minutes, open the lid, sprinkle in chopped carrots and yellow peppers, close the lid, simmer for 1 minute and turn off the heat; after cooking, open the lid and sprinkle a little chopped green onion. Sour chili)
