Spicy Seafood Pot
1.
Handle the ingredients first, wash the shrimp to remove the shrimp thread, cut off the shrimp silk with scissors, drain the water for later use, and defrost the fish tofu and small sausages.
2.
Potatoes and lotus roots are peeled with a Nai porcelain peeling knife. The knife is very sharp and can be peeled easily.
3.
Then use a Nai porcelain kitchen knife to cut thin slices. Because of the antioxidant function, the vegetables do not change color. After cutting, put them on a plate for later use.
4.
Then peel and slice the ginger, smash the garlic, cut the coriander into sections, and divide the broccoli into small pieces with a porcelain knife. Put water in a pot and bring to a boil. Cook the potato slices, lotus root slices, broccoli and fish tofu separately. Dry water on a plate for later use.
5.
Put the oil in a pan to heat up, beat the small sausage with a cross knife, put it in the pan and fry it until fragrant, pick up and drain the oil to serve.
6.
Next, fry the shrimp, sprinkle a little salt on the shrimp, fry until the shrimp meat and shell are slightly separated, pick up and drain the oil and set it on a plate.
7.
Leave a little oil in the pot, add sliced ginger, garlic and dried chilies after heating.
8.
Pour the spicy fragrant pot seasoning and sauté slowly over low heat.
9.
Then add hot potato chips, lotus root slices, broccoli and fish tofu.
10.
Add light soy sauce, oyster sauce, and cooking wine, stir evenly, and stir-fry for five minutes for more flavor.
11.
Finally, add the fried shrimp and fried sausage, mix well, and it will come out of the pan.
12.
Serve it on a plate, sprinkle the coriander on the surface and start eating.
Tips:
1. Potato chips and lotus root chips can be fried.
2. If you like a bit more spicy, you can add more spicy pot seasoning.
3. The ingredients can be adjusted and made according to your favorite taste.
