Seafood pot & amp; Chowder

Seafood pot & amp; Chowder

Introduction:

Production steps:

Step 1: wash all materials and set aside

Step 2: wash all materials and set aside

Step 3: cut the frozen tofu into four squares, split the Chinese cabbage from the middle, and then cut the onion into thick slices

Step 4: heat the oil in the pan, saute the ingredients, then add the seafood sauce and stir fry

Step 5: then pour in the right amount of water, put in the frozen tofu and boil

Step 6: after the soup is boiling, add Chinese cabbage, tofu, shrimp, fish balls, cuttlefish balls, chicken feet and cook until the balls float

Step 7: add the washed vermicelli and cook until soft, add appropriate amount of salt, turn off the heat and simmer for another two or three minutes

Step 8: cut the cooked egg in half with wool, put it into the pot, sprinkle with scallion, and eat

Materials required:

Fans: right amount

Frozen tofu: right amount

Chinese cabbage: moderate

Oily tofu: right amount

Fish balls: right amount

Cuttlefish balls: appropriate amount

Shrimp: right amount

Chicken feet: right amount (well marinated)

Cooked eggs: right amount

Onion: right amount

Garlic slices: appropriate amount

Ginger: right amount

Scallion: right amount

Salt: right amount

Seafood sauce: right amount

Note: cut the cooked egg in half with wool, put it into the pot, then sprinkle with scallion, and eat it

Production difficulty: ordinary

Process: boiling

Production time: half an hour

Taste: salty and fresh