1. Put olive oil and butter in the pot and heat until the butter melts.
2. Pour all kinds of seafood after heating.
3. Stir-fry for a while, pour in a spoonful of white wine and a spoonful of light cream, and cook until the seafood is fully cooked.
4. Add the purple cabbage and tomatoes, stir for a few times and turn off the heat.
5. Pour out the soup, put the seafood in a basin, add the diced mango, sprinkle in black pepper, a tablespoon of seafood soy sauce, a teaspoon of salt, 1 tablespoon of sugar and lemon juice and mix well.
6. Serve into the plate.
7. With a taste, Q is smooth and smooth.
Tips:Vegetables and seafood can be adjusted according to personal preference.
