1. Wash the squid, peel the prawns, and remove the black thread. Warm and dry the squid, take out the cut circle and set aside after the color changes. With a little olive oil, put the shrimp skins and shrimp heads in a pot and fry them, add hot water after the stir-fry, boil them into seafood soup, strain out the shrimp skins, and set aside the soup.
2. Set aside after spitting sand
3. Cut the side dishes and set aside
4. Heat the pan, put olive oil, add tomatoes and mushrooms, stir fry, add prawns and squid. After half-ripe, pour in the previously cooked seafood soup. Two bowls of cooked rice. Put a proper amount of salt, put the clams on the top, and close the lid. After the clams open, cut the beauties and the bell pepper rings and sprinkle them on.
Tips:1. This time it was for children, so the sharp pepper was changed to green pepper. It tastes better with fresh sharp peppers.
2. The shrimp skin and shrimp head must be fried thoroughly, otherwise the soup will have a fishy smell.
3. It is more difficult to stew rice directly with raw rice, and it is easier to use cooked rice.
