海鲜煲 Clay Pot Seafood
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材料 ：
中鲜虾500克、鱿鱼200克、蟹柳5条、蛋豆腐2条、白玉菇1包、西兰花1颗、红萝卜100克、葱段，姜片适量、蚝油1汤匙、绍兴酒适量、高汤300毫升
做法 ：
1. 把豆腐，虾煎香。沥油待用。
2. 蟹柳，白玉菇，红萝卜，西兰花 汆汤至熟，捞起沥干待用。
3. 油锅爆香姜葱后呛入绍兴酒，放入高汤，调味煮滚。（图1-3）
4. 加入其余材料，转小火煲10分钟，打芡便可上桌。（图4-10）
INGREDIENTS :
500g mid-size prawns, 200g fish fillet, 5 pcs crab sticks, 2 tubes soft tofu, 1 box white Enoki mushroom,
1 pulp of broccoli, 100g carot, Some spring onion stalks and ginger slices, 1 tbsp oyster sauce, Some Chinese cooking wine, 300ml broth
METHOD :
1. Heat oil inclay pot, sear tofu and prawns until fragrant, drain.
2. Blanch crabsticks, mushroom, carrot and broccoli in boiling water until cooked; drain.
3. Heat oil inclay pot, saute ginger and spring onion until fragrant, toss in wine and broth, bring to boil. (pic 1-3)
4. Add in all remaining ingredients, simmer in lowheat for 10 minutes, thicken with starch, done. (pic 4-10)
