1. Add clean water to the pot and boil;
2. Add another spoonful of curry;
3. After the water is boiled, add fish balls, shrimp balls and crab sticks;
4. Add a spoonful of June fresh 12g light salted kelp soy sauce and cook for 5 minutes;
5. Add fresh prawns and pea rice, continue to cook for five minutes;
6. Finally, add the clear vegetables and blanch them for two minutes to get out of the pot.
7. A delicious bowl of curry seafood ball soup is out.
Tips:1. The seafood balls are frozen and must be cooked thoroughly in advance;
2. The greens are cooked as soon as they are blanched, don't cook for too long.
