Spicy balsamic pot with pickled mustard and shrimp balls
By DrewBarrows
Ingredients: bean paste,douchi,chicken essence,salt,sesame,coriander,purple cabbage,lettuce,onion,Pleurotus,Flammulina velutipes,shrimp,pork belly,cooking wine,octagonal,pepper,corn starch,geranyl,cumin powder,pepper powder,lotus root slices,hot pot material,raw eggs
Recipe Recommendations
- shrimp appropriate amount
- pork belly appropriate amount
- Flammulina velutipes appropriate amount
- Pleurotus appropriate amount
- onion appropriate amount
- lotus root slices appropriate amount
- lettuce appropriate amount
- purple cabbage appropriate amount
- sesame appropriate amount
- coriander appropriate amount
- raw eggs appropriate amount
- cooking wine appropriate amount
- octagonal appropriate amount
- pepper powder appropriate amount
- salt appropriate amount
- pepper appropriate amount
- chicken essence appropriate amount
- cumin powder appropriate amount
- hot pot material appropriate amount
- bean paste appropriate amount
- douchi appropriate amount
- geranyl appropriate amount
- corn starch appropriate amount
Steps for Spicy balsamic pot with pickled mustard and shrimp balls
1
Peel fresh shrimp into shrimp, remove shrimp lines, break a packet of Fuling pickled mustard, and a little pork belly.
2
Chop shrimp and pork belly into paste, and add shredded rice with pickled mustard.
3
Add two raw eggs.
4
Add cooking wine, salt, chicken essence, pepper, ginger juice, and a little corn starch and stir to form a pickled mustard shrimp paste. Set aside.
5
After boiling water in the pot, work with your hands and spoons to make round shrimp meatballs and put them into the pot one by one.
6
Boil over high heat and cut off raw materials and remove them.
7
Boil it over high heat and remove it, and the first step of the pickled mustard shrimp meatballs is ready.
8
Wash and prepare vegetables.
9
Blanch the ingredients in the prepared incense pot above and cut them off.
10
Put the oil in the pan, add the hot pot ingredients, bean paste and a little fermented bean sauce, stir-fry to produce red oil.
11
Add seasonings such as onions, ginger, garlic and star anise and the pork belly to stir until fragrant.
12
Then put the drained vegetables and other ingredients into the pan and stir fry together. Finally, sprinkle with sesame seeds and coriander and serve.
13
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