Seafood Hotpot

Seafood Hotpot

by Lele who loves food

4.6 (1)
Favorite

Difficulty

Normal

Time

15m

Serving

3

Today is Thanksgiving. There are too many people to be grateful, and I feel really happy and lucky!
Hot pot is more popular with family than turkey, and hot pot is more down-to-earth in the cold winter.
Seafood tastes delicious, and the important thing for hot pot is the soup base. Only a good pot of soup base can cook delicious.
Seafood does not need a thick soup base, it is better to be light. It is best to use broth, which has oily soup, which can remove the fishy smell of seafood and enhance the flavor. However, it takes time and effort to boil the broth. You can enjoy the delicious hot pot at any time with the soup base. The soup base of this seafood hot pot: Dongxingban, shellfish, and the soup base are very fresh!

Seafood Hotpot

1. Prepare cuttlefish balls, fish dumplings, fish rolls

Seafood Hotpot recipe

2. Fresh Oysters

Seafood Hotpot recipe

3. Cut the eastern star grouper fish into pieces, kick the fish bones out and cook the soup

Seafood Hotpot recipe

4. Shellfish

Seafood Hotpot recipe

5. All ingredients

Seafood Hotpot recipe

6. After the oil is hot, add the fish bones and ginger and fry it

Seafood Hotpot recipe

7. After the fish changes color, add water

Seafood Hotpot recipe

8. Add thick soup treasure

Seafood Hotpot recipe

9. Boil

Seafood Hotpot recipe

10. Add tomatoes and peppers

Seafood Hotpot recipe

11. Then add the shellfish, cook until the shellfish opens, you can put in other ingredients and enjoy together

Seafood Hotpot recipe

Tips:

For seafood hot pot, the most important thing is that the ingredients must be fresh! As long as something is not fresh, a pot of soup will be spoiled. Therefore, when choosing ingredients, you must choose fresh ingredients; the shellfish must be cooked until the mouth opens, otherwise the taste will not be good; the thick soup contains salt. And after the shellfish are boiled, they also have a salty taste. I didn’t add any salt to the soup base. The fresh peppers were not cut, only the spicy flavor. The steamer soup that wouldn’t be cooked was spicy, which concealed the flavor of seafood

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