Peel the potatoes and cut into bite-sized pieces.
Cut the Chinese cabbage, red bell pepper, and salmon into bite-sized pieces as well.
Coat the salmon in flour and lightly fry in vegetable oil.
Pour hot water over the oysters.
Put the potatoes and Chinese cabbage into a pot and cook with some oil.
Add water to Step 5 and simmer.
Once the potatoes have cooked through, add the red bell peppers, salmon, oysters, scallops, and cream stew base. Season with salt and pepper.