Spicy seafood fragrant pot

It took 2 hours today

Made an absolutely hot meal

The two of us ate and sweated profusely

Drink something cold, everyone knows

How can the word cool be so good ~~~
The ingredients of the spicy incense pot can be matched at will

Things like vegetables, seafood, meat, offal, pills, soy products, etc. can be used

Do whatever you want, do what you like

I mainly focus on seafood today

Serve with a variety of vegetables and soy products

I had ham prepared

In the end, there were too many and I didn't put them out

But it's already rich

If there are too many people, you can add water to boil the spicy hot pot after eating it

It's also very good

I cooked a little too much today and I didn't finish it for the two of us ~~

So full, so full ~ satisfied ~ satisfied ~

Recipe Recommendations

prawns half a catty
small crabs 8 two
flower buds 1 kg
Flammulina velutipes appropriate amount
lettuce appropriate amount
konjac appropriate amount
cauliflower appropriate amount
potatoes appropriate amount
Pleurotus eryngii appropriate amount
flour 2 tablespoons
starch 1 large spoon
octagonal 3 pieces
pepper 8 grams
chili 15 grams
fennel 6 grams
nutmeg one
kaempferol 2 blocks
grass fruit one
cinnamon 1 block
geranyl 3 tablets
oil 200 ml

hot spicy
hotpot
an hour
senior

Steps for Spicy seafood fragrant pot

First make non-spicy oil. Prepare ingredients without spicy oil.

Put the oil into the pan, add the ingredients of the five-spice oil, and heat over low heat until the spices are fried to a brown yellow color. Remove the spices and use the oil for later use.

Secondly, prepare incense pot materials. This picture shows seafood.

This picture shows vegetables. You can choose what you like, and there are no special requirements.

Bean products, fish balls, meat, and ham were not put in this picture later.

Clean vegetables and soy products, change knives, slice them, or cut them into strips, as everyone likes. Boil water in the pot, vegetables and bean products, clams and pipes, put them in boiling water and blanch them until cooked. Pay attention to the heat. Just boil the crispy ingredients such as green bamboo shoots slightly, and do not boil them soft. Just open the mouth of the clams and change the color of the tubes. Don't cook them too hard. Drain the processed materials for later use, otherwise the spicy fragrant pot will be too watery.

Cut the shrimps, open the back to remove the mud sausage, marinate with a little cooking wine and salt. The crab pried off the upper cover, removed the inedible parts such as gills, and cut the crab body in half. 2 tablespoons of flour and 1 tablespoon of starch are mixed with water to form batter. Coat the crab shell with batter and fry it in an oil pan until golden yellow. Remove, dip the crab cut in batter and fry it in the oil pan until golden yellow. Remove.

Put the prawns in a frying pan and fry until the outer skin becomes crispy.

The picture shows the seasoning of the spicy fragrant pot

Put the five-spice spicy oil in the pan, heat it, add the dried peppers and fry until fragrant. Add the Pi County watercress and the hot pot seasoning to stir-fry the red oil and aroma. Add ginger slices, garlic, and stir-fry green onions until fragrant. Add sugar and salt (if appropriate, salt is in watercress and hot pot seasoning) to taste.

Add the ingredients, stir fry evenly with your hands and feet quickly, add cooking wine, sesame seeds and cilantro and stir well.