Conebone seafood pan
By VicentaLakin
This year's fifth hot pot, which has been made with fresh and smooth fish pans, pork chops with fragrance of soup, red veal and curry hotpots filled with exotic vibes, has been served with a fresh, fragrance, three-strength coiled sea hot pan. It is well known that the skeletal soup is abundant and contains a great deal of calcium, phosphorus, adhesive protein and a great amount of ointment. It is not only good for the growth of the bones, but also for skin elasticity, which increases the body's immunity and supplements the body's body. After burning seafood with this acupuncture base, the saloon is filled with a little bit of sweetness, in addition to the long salsin, and the most attractive is the smooth bone marrow between the bones of a large barrel. The daughter prefers to suck out the bone marrow with the straw, drink a nice bowl of cobone soup and start slowly enjoying the fun of the kettle。
Recipe Recommendations
- Tong Gu second root
- sweet corn a
- Jiang a
- shallots a small handful
- salt appropriate amount
- fresh shrimp appropriate amount
- squid appropriate amount
- fish ball appropriate amount
- shrimp balls appropriate amount
- Lobster stick appropriate amount
- Flammulina velutipes appropriate amount
- crab sticks appropriate amount
- mushrooms appropriate amount
- lettuce appropriate amount
- soy sauce appropriate amount
- bibimbap sauce appropriate amount
- sesame paste appropriate amount
- chicken essence appropriate amount
- sesame oil appropriate amount
- Minced green pepper appropriate amount
- shredded red pepper appropriate amount
- cooked sesame appropriate amount
Steps for Conebone seafood pan
1
Prepare material and clean the bones into large pieces。
2
Corn slices, ginger slices, onions washed and tied。
3
The casserole is filled with cold water and skulls, which are slightly more fully flooded。
4
The fire continued to boil for two to three minutes and the blood filter was completely removed。
5
Make corn, ginger chips, onions in the pot。
6
Cook it and turn the fire down. A little fire stew for about 1.5 hours。
7
When the bones are so soft, salt is added and the bottom of the kettle is made。
8
The squid removes the black membrane and slashes the cross knife, sets a small amount of wine in the open water and burns it up to curls, and then goes to the table together with other kettles。Conebone seafood pan Make Tips
1. To make the sauce, simply mix the ingredients together; add some chili oil if you like.
2. The pork bone soup base takes a long time to simmer, so be sure to add enough water all at once.
3. It is best to tie the green onions into knots when adding them so they don't fall apart in the pot; you can just remove them before serving.
4. Simply choose your favorite vegetables for the hot pot side dishes.
5. Do not blanch the squid for too long; once it turns white and curls slightly, remove it, then it is ready to be cooked in the hot pot.