And as the contestants processed the seafood,

Tang Ming slowed down his movements and began to take action with all the contestants.

First, soak the shark fin in water to remove the sand.

This shark fin was taken from Wu Lan. Tang Ming hasn't gotten a few sharks so far. There are no other ingredients in it, so shark fins are really scarce.

The shark that has been soaked in water is similar to the fans, soft and smooth, but the smell emitted is comparable to fans even if it has not been cooked yet!

After the shark fins were made, Tang Ming added slices of ginger, scallion slices and white wine to the boiling pot of water, and then asked all the contestants to take all the shark fins and put them in a cage. Roll the slices of ginger and scallion slices, and steam them for ten minutes to remove the fishy smell.

Then the fish mouth of the sea fish, and in the boiling pot, add onion slices and ginger slices, boil and remove the fishy smell.

Steam the abalone for tens of ten, then take out all two pieces, and use a knife to cut the knife flower to make it taste, add seasonings and white wine, and continue to steam for 30 minutes.

Chicken, duck, sheep elbow, pig trotter, pig's belly, boiling water first to clear blood. After boiling the pork belly a few more times to remove the odor, put it in a pot and add the ingredients and boil it. Take it out when there is a slight smell.

Steam the ginseng and pig's tendons, steam them in a steamer, and cook them in a boiling pot.

Hot pork, put quail eggs, fry the winter bamboo shoots slightly for two minutes and then take them out.

Put the fish belly in the pot, fry it slightly for three minutes, and then cure it into a ripe piece. Use chopsticks to cut it off and then leave it out of the pot.

After several main ingredients are prepared,
Chapter completed!