滑嫩海鲜蛋豆腐Seafood & Smooth Egg Tofu Pot

把豆腐放入热水中浸泡5-6分钟，取出滤干后放入砂锅中备用。Soak the tofu in hot water for 5-6 minutes, drain and put it in a pot for later use.

鲜带子、虾仁、鱼肉放入少许盐、生粉和胡椒粉拌匀稍微腌制。Mix the scallops, shrimp and grouper meat with a little salt, cornstarch and pepper to marinate for a while.

热油爆香蒜头，加入调味料煮滚后勾芡，然后注入砂锅中。Heat oil and saute garlic until fragrant, add seasoning and bring to boil, thickening with mixture of corn starch and water, then pour into pot.

烧热油把做法（2）的海鲜食材煎至八分熟及散出香气后，取出备用。Heat oil and fry the seafood in step (2) until 80% cooked and fragrant, take it out for later use.

取一平底锅，热油后慢慢将鸡蛋一粒粒打入，以小火慢煎至半熟，然后放入做法（4）的海鲜和青葱段在上面。Take a pan and heat some oil, add the egg one by one, fry over low heat until half-cooked, then add the seafood and spring onion on top.

将做法（5）的材料小心放入砂锅，盖好后以小火焖2-3分钟即可端上桌享用。Put the ingredients of step (5) into the pot, cover the lid and stew over low heat for 2-3 minutes before serving.