Cantonese snacks need seasoning water.

Ingredients: shrimp100g, scallop100g, live conch 500g.

Seasoning: 2 tbsps XO sauce, 1/2 tbsps refined salt, 1/2 tbsps monosodium glutamate, 2 tbsps butter, starch and salad oil.

Practice: 1, scallop meat is marinated with refined salt and yellow wine for 3 minutes, conch is shelled, snail meat is washed and sliced, and colored pepper is cut into pieces for later use. 2, sweet beans are picked and washed, and drowned. 3. Add a little oil to the pot and heat it. Add sweet beans, salt and monosodium glutamate, stir-fry and dish. 4. Blanch the shrimp, scallop and conch slices together, and then put them in hot oil. 5. Put the base oil in the pot, saute the XO sauce, add the colored pepper pieces, shrimps, scallops and conch slices, stir fry quickly, thicken the water starch, and put it on the fried sweet beans.

Features: crisp and rich in sauce flavor.

Operation essentials: when XO sauce explodes seafood, fry it quickly, otherwise XO sauce will stick to the pot and the screws will be old.