Spicy seafood pan

By VicentaLakin

Spicy seafood pan
Spicy dry pots are better for dinner. They're delicious

Recipe Recommendations

  • bones appropriate amount
  • straw mushroom appropriate amount
  • Flammulina velutipes appropriate amount
  • shrimp appropriate amount
  • cuttlefish ball appropriate amount
  • cuttlefish appropriate amount
  • beef balls appropriate amount
  • ham sausage 3 pieces
  • soy sauce 1 scoop
  • hot pot base 1 half
  • cooking wine 1 scoop
  • pepper appropriate amount
  • garlic appropriate amount
  • coriander 1 piece
  • onion 1 scoop
  • dried chili of 6
  • ginger appropriate amount
  • octagonal one

Steps for Spicy seafood pan

  • 1
    Clean up the spare mushrooms
  • 2
    Fishballs and beefball cut flowers
  • 3
    Fresh ink wash
  • 4
    Fresh shrimp
  • 5
    Cut the extra ham sausage
  • 6
    Cleaning of golden needle mushrooms
  • 7
    The spices you need
  • 8
    I'll make a good soup
  • 9
    When the boiler's hot, the little fire smells like garlic
  • 10
    Add eight
  • 11
    Then we'll add pepper and ginger
  • 12
    Then we'll add onions to the fragrance
  • 13
    You can put more peppers in the peppers
  • 14
    Let's get all the spices together
  • 15
    I've only added half to the pan
  • 16
    When the bottom of the hot pot melts, join the well prepared bones. Soup
  • 17
    And then I'm gonna start with a sip
  • 18
    Then add a little spoon. Wine
  • 19
    When the bottom of the soup is burned, the ink balls, the beefballs, the fire is boiled, the meatballs are boiled for 10 minutes, and then the other dishes
  • 20
    Add ham and sausage
  • 21
    And then join the golden needle mushrooms
  • 22
    Then pour the ink
  • 23
    It's the end of the shrimp
  • 24
    All the food is in the pot. The fire is breaking
  • 25
    Turn off the little fire and run away
  • 26
    Turn off the engine and add cilantro
  • 27
    It's perfect

    • Spicy seafood pan Make Tips

    Shrimp and ink aren't good enough for the master for long, so time's got to be controlled by 2

    Recipe Categories

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