1. First prepare the ingredients: sea cucumber, squid, beef scallop mussels, razor clams, port crab prawns, clams, enoki mushroom kelp, fungus, and turbot
2. Dispose of the swimming crabs first: Cook the swimming crabs in the water with ginger slices and cooking wine and remove them for later use.
3. Re-process the turbot: put an appropriate amount of oil in the pot, stir-fry the Dubaole, pour some cooking wine, be careful not to fry too much, just fry it lightly.
4. This is the key point. Make the soup base, whether it tastes good or not. Here is one thing: first find a large pot, preferably a larger capacity for the vegetables, pour in enough oil, the oil must be enough, and then put it in order Fry the ginger slices, garlic, dried chili, Chinese pepper, and chili sauce, and then pour in enough water.
5. After the soup is boiled, put all kinds of ingredients in order, putting the hard-to-cook first first, and the easy-cooking second. You can also put vegetables while boiling. Just boil it and it's ready!
6. The one-pot Bawang seafood pot is finished, let’s not talk about it, the editor is going to try it, otherwise it will be gone if it is too late! Those who want to watch the video tutorial can follow WeChat Meichuzhu, there are also tutorials on Weibo @美厨吃吧、
Tips:Chili sauce can be controlled according to your own taste
