1. Wash the ingredients clean. Toothbrush in running water.
Almost all of them are alive. Seafood pretending to be dead

2. Cut vegetables into appropriate sizes and prepare them.

3. Put mussels, radishes, conch, and ramie clams in a hot pot.

4. Pour enough water to soak and add red pepper powder.
[We don't need much sauce for seafood soup, we just need fresh vegetables and red pepper powder]

5. Close the lid and boil it for a while, and when there is an overflowing sound, quickly open the lid.
Mussels and ramie clams overflow well when boiled.

6. When it boils to a certain extent, the clams open their mouths.
It is believed that the peel and the peel are ripe, and the peel is taken out. You don't have to remove everything. There are many ingredients in the skin that improve the taste of the soup, so take out only a little.[Reason: I need to add other seafood but I don't have time]

Even if you lift the flesh, it will come out quickly. It's uncomfortable to eat, so remove the skin, too.

7. When mussels, conch, and ramie clams are cooked to some extent, add scallops, shrimp, and abalone and boil them.
Put the lid on for a while.

8. When the steam rises, open the lid and remove a little skin from the scallop.
Remove the skin to make it easy to eat.

9. Add green onion, garlic, and cheongyang pepper.
Taste it. If it is bland, add bay salt.
[Seafood tastes salty, so it tastes good]

10. Finished