Spicy Seafood Pot
1.
Wash the spare straw mushrooms
2.
Cuttlefish balls and beef balls cut flowers for later use
3.
Wash fresh cuttlefish and set aside
4.
Fresh shrimp spare
5.
Cut spare ham sausage
6.
Washed Enoki Mushroom
7.
Seasoning required
8.
The root soup is boiled in advance, the soup is thick and whitish, and it is used as a soup base, which is especially delicious
9.
When the oil in the wok is hot, add garlic paste on low heat and sauté
10.
Add star anise
11.
Add dried chili and ginger
12.
Add the shallots and stir fry together
13.
Pour in the pepper, if you like hemp, you can add more pepper
14.
Stir fry all the seasonings together
15.
Add the hot pot base, I only added half
16.
After the hot pot bottom ingredients are fried and melted, add the boiled bone broth
17.
Then add a spoonful of light soy sauce
18.
Then add a small spoonful of cooking wine
19.
After the soup is boiled, add cuttlefish balls and beef balls, boil over high heat, wait for the meatballs to boil for more than ten minutes, and then add other side dishes in turn
20.
Add ham
21.
Then add enoki mushrooms
22.
Then pour the cuttlefish (don’t cook the cuttlefish for too long, because it tastes bad, usually just a few minutes on high heat)
23.
Finally, pour the shrimp (don’t cook the shrimp for too long, because it doesn’t taste good, usually just a few minutes on high heat)
24.
Put all the ingredients in the pot, turn on the fire
25.
Turn off the heat, pour in the green onion, and rinse
26.
Turn off the heat and add coriander
27.
Perfect serving
Tips:
1. Shrimp and cuttlefish are not suitable for the Lord for too long, so the time should be controlled well
2. Add some salt in an appropriate amount, so that the salt taste is more suitable
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