Seafood Platter Recipe | Cook with YingHok Seafood Drunken Sauce | Chinese Cuisine

Wash all seafood thoroughly. Add the seafood to cold water in a pot, then add ginger slices, green onion, and cooking wine to remove any fishy odor. Control the blanching time based on the type of seafood: blanch regular seafood for 1-3 minutes, and seafood that takes longer to cook (such as abalone and octopus) for 5 minutes.

Immediately remove the blanched seafood from the pot and soak it in ice water. This helps the seafood maintain a firm and chewy texture.

Place the treated seafood in a container. Sprinkle with chopped cilantro and green onion for garnish. Pour the dipping sauce over the seafood at a 1:4 ratio of sauce to ingredients, making sure the seafood is fully immersed. Chilling the dish before serving enhances its flavor.