[shishang Arena Hot Pot Competition Area]: Fragrant and Rich---curry Hot Pot
1.
Mix the cooked sesame seeds and peanuts, and grind the ground powder; add some salt to the sesame paste and add a little cold water to dilute, and stir until ribbon-shaped.
2.
Add chili oil, white fermented bean curd, peanut sesame powder, and minced garlic to the sesame seeds according to personal taste and mix thoroughly.
3.
Cut the shrimp from the back to pick out the shrimp string, remove the shrimp silk and shrimp sword; cut the squid flower into sections.
4.
Peel the onion and cut into small pieces, peel the potatoes, wash and cut the hob into pieces.
5.
Heat a moderate amount of butter in a pot over medium heat, sauté the onions, ginger slices, green onions, and garlic diced.
6.
Add 1 scoop of green curry and 1 scoop of curry powder, stir fry to get the oil.
7.
Add the potato wedges, serve the soup, turn to medium-low heat and simmer for 10 minutes.
8.
After the potatoes are crispy, pour in coconut milk and cook for 2 minutes, then turn off the heat.
9.
Pour the bottom ingredients into the hot pot, with fish balls, shrimp, and dipping ingredients.
Tips:
Curry mix: fish head, meat, meatballs, shrimp, crab, squid, vegetables, chicken and beef. You can also add vermicelli to absorb the original juice.