1. Change the small tomatoes to 1 and 4; turn the pot on the fire, pour in olive oil, add the chopped onion and garlic, and fry until fragrant.
2. Add Italian rice and stir fry gently; add seafood.
3. Add seafood.
4. Pour in white wine and chicken soup.
5. 6. Add small tomatoes, drizzle with olive oil, season with appropriate amount of salt, and cook for about 20 minutes.
Tips:The ratio of chicken soup to rice is 1:1.
