Seafood Hotpot

Name: Seafood Hotpot
Total time: 15 min
Yield: 3
Cuisine: Chinese
Ingredients: 600g East Star Spot; 500g Scallop meat; 300g Oysters; 200g Cuttlefish Ball; 1 piece Thick soup treasure; 1 fresh pepper; Some tomato; 200g Fish rolls; 100g Fish dumplings

by Lele who loves food

4.6 (1)

Favorite

35

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!

Ingredients

Seafood Hotpot

1. Prepare cuttlefish balls, fish dumplings, fish rolls

2. Fresh Oysters

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

4. Shellfish

5. All ingredients

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

7. After the fish changes color, add water

8. Add thick soup treasure

9. Boil

10. Add tomatoes and peppers

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

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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