Ingredients

• Seafood
  100g
• onion
  1/2ea
• Cheongyang red pepper
  1ea
• leek
  1/2ea
• red pepper oil
  3spoon
• crushed garlic
  2spoon
• cooking wine
  1spoon
• Oyster sauce
  2spoon
• Soy sauce
  2spoon
• Sugar
  1spoon
• Red pepper powder
  2spoon
• Water
  50ml
• instant rice
  210g
• potato starch
  1spoon
• Water
  3spoon

Video

Cooking Steps

STEP 1/13

Prepare frozen seafood mix by defrosting it.

STEP 2/13

Shred the onion.

STEP 3/13

Slice the cheongyang peppers diagonally.

STEP 4/13

Slice the spring onions at an angle.

STEP 5/13

Add water to starch and make starch water.

STEP 6/13

Stir-fry chili oil, green onions, and minced garlic on high heat in a pan.

STEP 7/13

When garlic smells, add seafood mix and cooking wine and stir-fry over high heat.

STEP 8/13

When the seafood is slightly cooked, add onions and Cheongyang red pepper and stir-fry.

STEP 9/13

When the vegetables are out of breath, add oyster sauce, soy sauce, sugar, and red pepper powder and stir-fry them.

STEP 10/13

When the vegetables are seasoned, add water and boil over high heat.

STEP 11/13

When it boils up, reduce it to low heat and adjust it to the desired concentration with starch water.

STEP 12/13

Prepare rice.

STEP 13/13

Put the sauce on the rice.

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