Seafood stew

It’s been a long time since I’ve had my favorite stewed dumplings. Today I want to treat my family well

Cut the stew into diamond-shaped pieces and set aside

Pour an appropriate amount of corn oil into the pot and fry over medium-low heat to make the stew

Fry one side until the lumps are golden brown, then fry the other side. Be sure to fry the stew until the lumps are tender.

Use your time wisely to process the squid and other ingredients while frying and stewing. The squid should be disemboweled, remove the internal organs, and then peel and set aside

Cut the squid into small pieces with a cross-cut knife

Boil water in a pot and quickly blanch the squid

Blanch the squid and immediately put it into cold water and rinse

The drained squid roll is very tempting

Prepare ingredients such as mushrooms, cucumbers and carrots

Cut cucumbers and carrots into water chestnut slices and cut watermelon diagonally into cubes, which is both beautiful and delicious

Fry the stew and put it on a plate

Heat the oil in a pot, add onion, ginger and garlic and sauté until fragrant

Add fresh soy sauce, oyster sauce and sugar and stir-fry until flavourful

First add carrots and mushrooms and stir-fry evenly

Add the squid and shrimp and stir-fry evenly

Then add the cucumber and stir-fry. Do not put the cucumber too early as it will change color and become soft, which will affect the taste and be unsightly

Finally, add salt and MSG to enhance the flavor, pour in water starch to thicken, stir-fry evenly

Put the prepared seafood stir-fry into the prepared stew plate

It's so delicious. Every bite is fragrant, fresh and beautiful

My family praises me for eating more delicious food than outside. I am so happy that I don’t want it

The traditional classic food is really well deserved

It’s a must-have delicacy for our family’s banquets

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Ingredients

Steps