Korean Seafood Pot
1.
Prepare the ingredients
2.
Cut the duck blood into the pot, add salt, cooking wine and water to boil, remove the fishy, and increase the tender taste at the same time
3.
Shell the scallops and take the meat, rub them with salt, and then wash them for later use
4.
After the casserole is heated, pour the oil and stir fry with the special sauce for Korean hot pot.
5.
Add the cooking wine to remove the peculiar smell of the sauce
6.
Then add Chinese cabbage ridge, yuba, duck blood and appropriate amount of water in turn
7.
Cover the high heat, bring to a boil, turn to a low heat and cook for a while
8.
Next, put the cauliflower and gluten bag, cover the fire and continue
9.
Add prawns and scallops after boiling again
10.
Continue the fire, it will boil in a while
11.
Now you can add spinach and carrots
12.
Finally, add some salt to taste according to the saltiness
Tips:
1. The special sauce for Korean hot pot is a compound sauce like the Sichuan hot pot base, so there is no need to put other seasonings except salt
2. It is best to add salt and cooking wine in advance to blanch the purchased duck blood to remove the fishy taste and increase the smooth taste.
3. Seafood and spinach are easy to grow old and yellow, so they are suitable to be put last, so they are delicious and beautiful