八宝鱼虾蟹焗饭 Stewed Tressure Seafood Rice

【材料】
A:肉蟹1只、明虾3只、鱼肉150克
B:香菇2朵（浸软切片）、腊肠1条（切片）
C:香米2杯、水3杯
D: 花生30克、葱花1汤匙、虾米20克 （爆香）
【酱汁】
A:蚝油1汤匙、生抽2汤匙、黑酱油1⁄2茶匙、鸡精粉1⁄4茶匙、盐1⁄4茶匙
B:麻油1茶匙、绍兴酒2汤匙、蒜香油3汤匙
【做法】
1. 蟹肉洗净揭开斗盖，清除内脏洗净，切开4块；明虾修剪；鱼肉切厚片，扑上少许粟粉。（图1-2）
2. 将花生泡油至香脆，捞出备用。烧热油把海鲜放入过油，捞出沥油待用。（图3）
3. 将米洗净加入水煮至稍乾，加入酱料A、材料B和已过油的海鲜，继续以小火焗至香味溢出。（图
4-8）
4. 打开盖淋入酱料B及撒入材料D，便可原锅上桌。

【Ingredients】
A:1 crab, 3 prawns, 150g fish fillet
B:2 pcs Chinese mushroom (soaked & sliced), 1 Chinese sausage (sliced)
C:2 cup fragrant rice, 3 cups water
D:30g peanuts, 1 tbsp chopped spring onion, 20g fried dried shrimp
【Sauce Ingredients】
A: 1 tbsp oyster sauce, 2 tbsp soy sauce, 1⁄2 tsp dark soy sauce, 1⁄4 tsp chicken powder, 1⁄4 tsp salt
B:1 tsp sesame oil, 2 tbsp Chinese cooking wine, 3 tbsp garlic oil
【Method】
1.Wash and devein the crab by open the shell; and then cut into 4 pieces; trim prawns and cut fish
into thick slices and coat with corn flour. (pic1-2)
2.Heat oil in wok, blanch peanut until crispy, drain. Blanch all the seafood with the same wok of oil
and drain.(pic 3)
3.Wash rice and cook until almost dry up, toss in sauce A, ingredients B and blanched seafood,
simmer in low heat until aromatic.(pic 4-8)
4.Open the lid of rice cooker, drizzle in sauce B and sprinkle ingredients D on top to serve.