M18 Summer edition seafood (1)

1: Wash octopus, abalone, oysters, prawns and clams, and cut abalone into checkered pattern. Add 3 slices of ginger, 1 handful of spring onion and half bowl of cooking wine into a pot of cold water, bring to a boil over high heat and continue to cook for 2 to 3 minutes.

2: Remove the seafood and immerse in ice water. Drain and set aside when completely cooled.

3: For the spicy version of the sauce: ½ bowl minced garlic, ½ bowl chopped spring onion, ½ bowl pepper rings, ½ bowl cilantro drizzled with 1 bowl hot oil. Add 1/3 bowl of balsamic vinegar, 1 bowl of soy sauce, 1/3 bowl of dark soy sauce, 1/4 bowl of oyster sauce, 1/3 bowl of lemon juice, 4 lemon slices, 1 tablespoon of salt, 1 tablespoon of cooked sesame seeds, ½ bowl of chilli noodles and 1 bowl of pure water and stir well.

4: Pour the sauce into the seafood and refrigerate to soak for 1 hour.