Spicy Seafood pot(chuan cai ma la hai xian guo )

Spicy Seafood pot

Introduction:

"This dish is red in color. With the addition of hot pot seasoning, it tastes more spicy and delicious. The squid is crisp and tender, which makes people want to stop."

Production steps:

Step 1: wash the shrimp.

Step 2: tear off the outer membrane of squid, cut both sides and slice.

Step 3: put the cut squid into the boiling water pot, blanch and remove.

Step 4: remove the seeds and shred the green pepper.

Step 5: cut parsley (with leaves) and scallion into sections, shred ginger and slice garlic.

Step 6: pour oil into the pot and stir fry the hot pot seasoning.

Step 7: add chopped garlic and shredded ginger and stir fry until fragrant.

Step 8: pour in the washed shrimp and stir fry.

Step 9: fry the shrimp until discolored, add the blanched squid.

Step 10: add chopped celery and scallion.

Step 11: stir well and add a spoonful of chili sauce.

Step 12: add crab fillet and fish dumplings.

Step 13: add some salt in water and cook until all ingredients are cooked.

Step 14: pour sesame oil before boiling.

Step 15: add pepper powder, stir evenly, out of the pot.

Materials required:

Shrimp: moderate

Squid: moderate

Fish dumplings: right amount

Crab fillet: right amount

Green pepper: right amount

Water: moderate

Chili sauce: right amount

Hot pot bottom material: appropriate amount

Pepper powder: right amount

Salad oil: right amount

Sesame oil: appropriate amount

Salt: right amount

Shredded ginger: right amount

Garlic: right amount

Parsley: right amount

Chives: right amount

Note: because the hot pot bottom material has pepper particles, so I finally added pepper powder, do not like hemp can not. I use wild shrimp, basically the sand line is white, so there is no need to draw sand line. If it's a cultured shrimp, it's better to remove the sand line and head.

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: spicy

Chinese PinYin : Chuan Cai Ma La Hai Xian Guo