1. Cook the cabbage and pleurotus eryngii separately, and put them in a bowl
2. Saute chili and Chinese pepper
3. Add ginger and garlic slices and sauté
4. Put the bean paste
5. Stir-fried red oil
6. Add water after frying the red oil! Don't add too much water, just submerge the seafood, and wait to add seafood, the soup will taste very good! If you don’t know, just let it happen!
7. Add soy sauce after the water is boiling
8. Cooking wine
9. Sugar
10. When seasoning and boiling, taste the taste, it is lighter than usual, and the seafood will become salty when cooked. Some people like it very salty, you can add some salt, I just add soy sauce. Cook it for a while and fish out the ingredients inside. If you are too lazy to fish, don't fish it. I think there is a lot of scum inside.
11. Put the seafood in, cover and boil, the shrimp can be fished out as soon as the color changes, then quickly fish the squid, and the clams are boiled and fished. This step must be fast! Otherwise the seafood is old! The soup is super fresh!
12.
This is very important to put green onions! After the hot oil is poured, it will be very fragrant! ! ! ! This step is multiple choices, you can choose garlic, chives, coriander.
It all depends on personal preference! I stand onion! The green onion+garlic is also super! You can spread more green onions than mine!
Put the seafood in the soup and add it to the submerged vegetables, don’t add it
13. Use more oil, pepper + bell pepper, and the fire should not be too high. When the pepper turns brownish red after frying, turn off the heat quickly. The remaining temperature will continue to fry the pepper.
14.
While it's hot, pour it on the green onions!
You need enough vegetable oil to make it fragrant!
