1. Carrots are peeled, washed and sliced, soft tofu, onion, and shiitake mushrooms are cut into large pieces
2. The clams are soaked in sea salt for a day, and the shiitake mushrooms are cut into large pieces
3. The broth is poured into a container. Add appropriate amount of soy sauce, oyster sauce, white pepper, salt and mix well
4. Put an appropriate amount of oil in the pot, add the washed clams and stir fry after the oil is hot
5. Pour in an appropriate amount of white wine to get rid of the fishy, fry until the clams are open, then turn off the heat
6. Put the vegetables (onions, carrots, shiitake mushrooms) into the inner pot of the rice cooker first
7. Add tofu, shrimps, and fried clams
8. Pour in the prepared seafood soup
9. Put it in the rice cooker and cook for 30 minutes
