[changde] Spicy Assorted Macrobrachium Pot

Name: [changde] Spicy Assorted Macrobrachium Pot
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Macrobrachium; 1 stage Lotus root; 350g Flower clam; 250g garlic; 1 package Spicy Sauce Bun; Some Fine salt; 4 teaspoons Cooking Wine; Some Chives

by Niu Ma Kitchen

4.8 (1)

Favorite

3

Difficulty

Easy

Time

30m

Serving

2

Bozi dishes, also known as stewed bo stove dishes, stewed bo dishes, and hot pot, are traditional Han nationality dishes in Hunan Province and belong to Hunan cuisine. It is in the same vein as the shabu-shabu, Sichuan hot pot, and casserole in the north. Their common feature is the use of hot pot, heat conduction with water (soup), and cooking (shabu) food.
Today I will bring you a bowl of assorted seasonal vegetables and seafood, which will make Hunanese who don’t often eat seafood fall in love with this innovative bowl. I have cooked similar bowls for about ten times during the Spring Festival, and each one is a quick CD. You can try it if you send it to your friends if you like it. "

Ingredients

500g Macrobrachium
1 stage Lotus Root
350g Flower Clam
250g Garlic

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1 package Spicy Sauce Bun
Some Fine Salt
4 teaspoons Cooking Wine

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Some Chives

[changde] Spicy Assorted Macrobrachium Pot

1. Prepare the ingredients used.

2. Add ginger and garlic to the pot until fragrant.

3. Then fry the macrobrachium in the pan until the shell is slightly yellow.

4. Put the lotus root slices and garlic moss into the pot, and add fine salt to taste.

5. Stir-fry the lotus root slices slightly, then put the clams in the pot and add a proper amount of cooking wine.

6. Add the spicy sauce to the pot for seasoning.

7. Stir fry until the clams open, then add garlic to garnish.

8. Transfer the fried macrobrachium prawns with seasonal vegetables to the pot and enjoy while heating slowly.

Tips:
The macrobrachium shell is slightly thicker, and the fragrant fragrant is a little bit older, so that the spicy sauce will add more flavor after choking.