1. Seasoning, wash and mince the garlic, shred the onion, and small pieces of chives
2. Wash the seafood, remove the shells and open the back and remove the thread. The squid should be peeled and shredded. (The squid should be cut into 2-3 cm sections)
3. Put the bottom oil in the hot pan, add all the minced garlic, add a little chives and onions, and fry until fragrant. Add the millet pepper (be careful not to fry the garlic), then put the squid first, and fry until the color changes and then fry for 2 minutes. When the juice oozes, fry for a while until the juice is thick, add shrimp and scallops, stir-fry twice, add light soy sauce and oyster sauce cooking wine, stir-fry until the shrimp changes color, add white rice, and stir-fry until the rice changes color and is uniform in color. If the color is not enough, continue to add light soy sauce
4. When the rice is slightly charred, add onions and chives, stir evenly, and then it will be out of the pan. Remember not to take too long, as the onions will become old and affect the taste. Taste the taste when you are out of the pan. Add a little salt if it is too light. Stir fry evenly
Tips:You can put the seafood after the garlic is fragrant. Be sure to put the squid first
