Simple Version Curry Hot Pot
1.
Mix the cooked sesame seeds and peanuts and grind them into pieces; add appropriate amount of salt to the sesame paste, then add a little cold boiled water in portions to dilute, and stir until ribbon-shaped.
2.
Add chili oil, white fermented bean curd, peanut sesame powder, garlic paste, etc. to the sesame seeds according to personal taste and mix thoroughly.
3.
Cut the shrimp from the back to pick out the shrimp thread, remove the shrimp silk, shrimp sword, and clean; cut the squid flower into sections.
4.
Peel the onion, wash and cut into small pieces, peel the potatoes, wash and cut the hob into pieces, shred the onion, and slice the ginger.
5.
Heat a pan, add some butter to heat, sauté the onion, ginger, green onion, and garlic.
6.
Add 1 spoonful of green curry and 1 spoonful of curry powder, stir fry for oil and aroma.
7.
Add the potato wedges, serve the soup, turn to medium-low heat and simmer for 10 minutes. (You can use cold water without soup)
8.
After the potatoes are crispy, pour in coconut milk and cook for 2 minutes, then turn off the heat.
9.
Pour the prepared bottom material into the hot pot, with fish balls, shrimp, and dipping ingredients, you can have a warm hot pot.
Tips:
Curry mix: fish head, meat, meatballs, shrimp, crab, squid, vegetables, chicken and beef. You can also add vermicelli to absorb the original juice.