材料
急凍廣島蠔8隻
魷魚(小)1條
免治豬肉300g
白米1 1/2杯
蒜茸1湯匙
葱花
芫荽(切碎)1紮
薑汁1湯匙
鹽適量

醃料：
生抽半茶匙
生粉1茶匙
糖1茶匙

肉碎調味：
蠔油1湯匙
麻油1茶匙

魷魚調味：
XO醬1茶匙

1)
廣島蠔解凍後，加鹽，用手把蠔搓洗乾淨，再用清水沖洗，重複3次，隔乾水，再用薑汁醃30分鐘。
2)
放入醃料與免治豬肉拌勻，醃15分鐘。下油，油滾起煙，爆香蒜茸，加免治豬肉炒勻，加蠔油及麻油炒勻，盛起。
3)
清洗魷魚，撕走表層薄膜及取出魷魚軟管，清理內臟，切小件。下油，油滾起煙，放入魷魚炒勻至轉白色，加入XO醬快速炒勻，盛起待用。
4)
洗米，用水高過米面浸約30分鐘。以中火加蓋煮2-3分鐘，煮至水滾，輕力用筷子拌勻，再加蓋以中火煮約3分鐘。蒸氣沿煲邊滲出，轉小火煮約6-8分鐘。
5)
把廣島蠔、魷魚和肉碎放在飯面上，加蓋小火煮約5分鐘，最後撒上大量的葱粒及芫荽碎，即成。

Hot Pot Rice with squid and oyster
Ingredients ：
8 frozen Hiroshima oyster
1 squid (small)
300g minced pork
1 1/2 rice
1 tbsp minced garlic
chopped spring onion
chopped coriander
1 tbsp ginger juice
salt

Marinade：
1/2 tsp light soy sauce
1 tsp corn starch
1 tsp sugar

Seasoning for minced pork：
1 tbsp oyster sauce
1 tsp sesame oil

Seasoning for squid：
1 tsp XO sauce

1)
Defrost the oysters and clean the oysters with salt. Rinse with water and blanch for 3 times. Drain the oysters and marinate with ginger juice.
2)
Marinate minced pork for 15 minutes. Heat oil to boil. Change to low heat. Saute the minced garlic and add minced pork. Stir fry well. Add oyster sauce and sesame oil, mix well. Dish up.
3)
Wash and clean the squids, Peel off the outer skin, remove the soft bone and internal organs. Cut into pieces. Heat oil to boil. Add squid and stir fry with XO sauce until it turns into white. Dish up.
4)
Rinse rice and fully soak in water for about 30 minutes in a pot. Cook over medium heat with lid on for about 3 minutes until boiled. Stir lightly. Cook for 3 minutes with lid on until steam comes out form the rim. Turn into low heat and cook for about 6 to 8 minutes.
5)
Arrange the oyster, squid and minced pork on top of the rice. Cover with lid and cook for 5 minutes. Garnish with chopped spring onion and coriander.