Spicy Seafood Pot
1.
Prepare materials. Remove the internal organs of the crab, wash and chop small pieces. Scrub the clams and clean the cuttlefish. Brush the lotus snails clean. Cut asparagus into small sections, slice pumpkin, cut celery into sections, and slice lotus root. Cut the green onion into sections, the shallot into sections, and the chili into small sections. Slice garlic. Wash the shrimp and remove the shrimp line
2.
Boil water in a pot, boil the clams, and pick them up. Boil lotus snails for 10 minutes, pick up, blanch the cuttlefish, pick up
3.
Spicy tempeh mixed with homemade spicy sauce (Pixian bean paste)
4.
Light soy sauce, soy sauce, chicken juice, salt, white pepper and mix well
5.
Coat the crab cubes with flour, pat off the excess flour
6.
Boil the oil pan to 5-6 degrees hot, add the crab pieces and fry until crispy, remove. Fry the prawns until crispy and remove. Fried pumpkin
7.
Heat up a frying pan, add star anise, cinnamon, dried chili, and Chinese pepper on low heat, and stir-fry until fragrant
8.
Add the spicy tempeh and homemade spicy sauce (Pixian Doubanjiang), stir-fry the red oil
9.
Add scallion, ginger and garlic slices and sauté until fragrant
10.
Add the fried crabs, shrimps, cuttlefish, clams, lotus snails, stir fry, and coat with sauce
11.
Add pumpkin, asparagus, celery, lotus root and stir-fry evenly
12.
Pour the mixed light soy sauce and stir-fry evenly
13.
Add the Ku Ke Yibai spicy pot ingredients, shallots, peanuts, and stir-fry evenly
Tips:
1. Choose your favorite vegetables and seafood.
2. You can use Pixian bean paste instead of homemade spicy sauce.