Seafood Pot
1.
To deal with the seafood first, clean the shell of the scallop with a brush, and then pry it from the opening with a knife. Use the knife to separate the scallop from the shell, so that half of the shell is removed, and the other half is also removed. Take out the scallop meat. Then remove the viscera of the scallops and rinse them with clean water repeatedly.
2.
Leave half of the shell, brush clean, put the cleaned scallop meat back into half of the shell,
3.
Fans use hot water to soak it well, it doesn’t take too long. Now in summer, it usually takes 30 minutes. Of course, the specific time depends on the fan’s soaking situation.
4.
The clams were already vomited when we bought them. There is no sand in it. If this is not the case, it is best to put the clams in sea water and let them spit out the sand. If there is no sea water, you can use clean water. Add a spoonful of salt and mix well. Put the clams inside and spit sand. The clams that have spit out the sand will not grind their teeth.
5.
Mussels are also called Haihong, which is also a kind of shellfish. The cleaning method is to clean the shell, and then remove the impurities trapped by the shell. That's it. There is no sand in the mussels, so don’t worry.
6.
Next, adjust a bowl of delicious sauce. Put ketchup, oyster sauce, soy sauce, sugar, rice vinegar, and salt in a clean bowl and mix well. The specific amount can be increased or decreased according to your taste. Just taste it,
7.
Put an appropriate amount of cooking oil in the pot, heat it up on high heat, put the green onion and ginger into it and saute,
8.
Add more than half of the sauce and fry until fragrant, leaving a small portion of the sauce, and then put it in the scallops.
9.
Then put in the soaked vermicelli, pay attention to drain the water, spread the vermicelli on the bottom of the pot,
10.
Place clams on top, mussels, and finally scallops.
11.
Pour the remaining sauce on the scallops, cover the pot, turn off the heat 1-2 minutes after the steaming, and taste.
Tips:
1. Pay attention to the cooking time of the seafood used in the seafood pot. Generally, there is no big difference. If they are cooked together, it will not affect the taste. Otherwise, put the hard-to-cook first, and then put the easy-cooked. Just count the time.
2. The sauce can be adjusted according to your own taste. The condiments used here are all the most basic. Once you have adjusted it, taste the taste first. Generally, the taste is just right when it is made slightly saltier.
3. Clams, mussels, and scallops are all easily cooked shellfish seafood, so the cooking time is not easy to be too long, otherwise it will affect the taste, the meat will shrink after cooking for a long time, not fresh and tender, and not easy to chew.
