Seafood Steam Pot

1. After the seafood in the upper layer is cooked, the juice will flow to the bottom of the pot and be boiled together with Congee. The Congee cooked with pork will be fresh and sweet. After steaming a pot of seafood, you should stir the Congee in time to avoid sticking to the pan. Don't make the fire too big. I was so hot that I didn't stir it. When I steamed the seafood for the third time, Congee was burnt. So, when eating the second seafood, check whether the Congee is cooked. Once cooked, serve and replace with steamed seafood.

2. After the seafood in the upper layer is cooked, the juice will flow to the bottom of the pot and be boiled together with Congee. The Congee cooked with pork will be fresh and sweet. After steaming a pot of seafood, you should stir the Congee in time to avoid sticking to the pan. Don't make the fire too big. I was so hot that I didn't stir it. When I steamed the seafood for the third time, Congee was burnt. So, when eating the second seafood, check whether the Congee is cooked. Once cooked, serve and replace with steamed seafood.

Once steamed, you can eat it. Hua Jia is salty enough without soy sauce, while others can be dipped in soy sauce, sesame oil, chili sauce, or fish sauce. I prefer light and authentic flavors.

4. After the seafood in the upper layer is cooked, the juice will flow to the bottom of the pot and be boiled together with Congee. The Congee cooked with pork will be fresh and sweet. After steaming a pot of seafood, you should stir the Congee in time to avoid sticking to the pan. Don't make the fire too big. I was so hot that I didn't stir it. When I steamed the seafood for the third time, Congee was burnt. So, when eating the second seafood, check whether the Congee is cooked. Once cooked, serve and replace with steamed seafood.