Seafood Hotpot

Seafood Hotpot

1. Ingredients: dried squid.

2. Wash the dried squid with clean water.

3. Put it in and soak in water to soften

4. Put the soaked dried squid into the pre-boiled fan bone soup.

5. Cover the pot, bring to a boil on high heat, turn to low heat and boil for 30 minutes.

6. Pour the cooked soup into the pot of the rim furnace.

7. Pour an appropriate amount of water into the soup pot.

8. Cover the pot, bring it to a boil on high heat, and turn it to a low heat pot. This pot of soup can be added when the stove is not enough.

9. Wash the clams, soak them in clean water, and set aside.

10. Wash the clams, soak them in clean water, and set aside.

11. Wash the Son, soak in clean water, and set aside.

12. Wash the white thorn shrimp, cut off the prawn gun, shrimp silk and shrimp feet, and then insert the bamboo stick into the shrimp body.

13. Wash the fresh squid, cut the knife flower, put it on a plate, and set aside.

14. Wash the Chaoshan pig tendon pill and set aside.

15. Soak the seafood mushrooms in water for 30 minutes, then wash, drain, and set aside.

16. Soak the log shiitake mushrooms in clean water for 30 minutes, then wash, cut off the umbrella handle, drain and set aside.

17. Wash Wuxi oil gluten with cold water and set aside.

18. Silk tofu.

19. Soak the vermicelli in boiling water for 3 minutes, then cool and drain, set aside.

20. Soak the macaroni in water for 30 minutes, then choose to wash, drain, and set aside.

21. Soak the lettuce in clean water for 30 minutes, then choose to wash, drain, and set aside.

22. Soak the coriander in water for 30 minutes, then choose to wash, drain, and set aside.

23. Wash the horseshoes, peel them off, and set aside.

24. Dip: Chop the coriander, put it in the dipping bowl, pour in the appropriate amount of soy sauce for sushi, then pour in the hot corn oil, and finally sprinkle with the appropriate amount of pepper.

25. Dipping material: Put the Chaoshan green onion bead into the dipping bowl, pour in the right amount of fish sauce, then pour in the hot corn oil, and finally sprinkle with the right amount of pepper.

26. Food and beverage: Wang Lo Kat.

27. All ready, you can hit the side stove (*^__^*) Hehe...

28. Turn on the induction cooker, first put the Chaoshan pork tendon balls into the pot.

29. Put in the horseshoe.

30. Add the log shiitake mushrooms.

31. Put the clams in, cover the pot and bring to a boil over high heat. At this time, the soup will be more flavorful, very umami (*^__^*) Hee...

32. Remove the lid and add the white thorn shrimp.

33. Put in fresh squid and put it whatever you want. . . . . .

34. The last bowl of soup is the essence. It is very green and ecological. Without any seasoning, it is not all the original flavor released by various ingredients!

35. This pot of soup is just right. My husband and I have two bowls each, and the bottom of this pot is left. It’s really good, it’s not wasted (*^__^*) Hee...

36. Except for the lettuce and this box of silk tofu are leftovers, all other ingredients have already begun to digest in the belly O(∩_∩)O haha~