Spicy Seafood Pot
1.
2.
Cut the pork belly into thin slices, reduce the prawns' whiskers, clean the crabs, remove the crab gills, crab stomach and crab navel, and divide them into three parts. Use a cuttlefish knife for later use.
3.
Cut green bamboo shoots and carrots into hob blocks, slice lotus root, winter bamboo shoots, and shiitake mushrooms
4.
Boil water in a pot, add carrots and black fungus to cook first
5.
Then blanch other ingredients in boiling water for 30 seconds. Can keep crispy while shortening the frying time
6.
The process of making sesame oil: Pour twice as much oil as usual for cooking, and put all the prepared spices (3 star anise, 10 grams of pepper, 2 grass fruits, 2 cinnamon, and 5 bay leaves).
7.
Don’t turn on the highest heat, generally just medium heat, deep-fry the spices until they are browned, and the aromas are blended into the oil.
8.
Then use a colander to filter out the spices
9.
The remaining bowl of golden sesame oil extracts the essence of various spices, which is very fragrant
10.
Next, pour the sesame oil, when 60% hot, add the dried chili and fry it until fragrant (be careful not to fry it into black, control the heat)
11.
Then add some shredded ginger, garlic slices, and green onions and stir fry until fragrant
12.
Add two spoons of bean paste
13.
Add 1 tablespoon of chili sauce and 1 tablespoon of hoisin sauce, stir fry slowly over medium heat, and finally let the various sauces blend together into a red oil state
14.
Then add the sliced pork belly and slowly fry it in red oil until the skin is browned and the fat is fused together
15.
Then add the crabs and prawns, then turn on the high heat and stir fry continuously
16.
When it is almost cooked, add the cuttlefish at the end (the cuttlefish can also be blanched first to shorten the cooking time) and stir fry together to taste
17.
Then cook the rice wine along the side of the pot to let the aroma diffuse
18.
Put the slightly crispy vegetables in the mouth and stir fry together
19.
Finally, pour in the cooked black fungus, carrots, and lettuce, stir-fry and color, add 2 tablespoons of light soy sauce, and finally collect the juice from the high heat. The dry pan will be more fragrant. Finally, just pick up the pot and put it on the plate
