Fresh shellfish hotpot

Fresh shellfish hotpot

Introduction:

"Because Zhongshan is close to the sea, it is rich in seafood. Today, we use clams, the specialty of the sea, to make a special shellfish hotpot, which tastes very delicious. In Cantonese cuisine, hotpot usually has a simple base material, especially seafood. In order to keep its original flavor, the soup base usually does not add too many seasonings, especially spices. Generally, it is a simple pot bottom with water, tofu and ginger. Bean curd is added because people think hot pot is easy to get hot, bean curd can get rid of the fire, and ginger slices are added to get rid of the fishy smell. This fresh shellfish hotpot is also quite simple. Wash all the ingredients and set them aside. Boil the bottom of the soup, blanch all kinds of clams and dip them in the sauce. "

Production steps:

Materials required:

Scallops: moderate

Abalone and shellfish: right amount

Abalone: moderate

Clam King: right amount

Princess clam: right amount

Caibei: right amount

Sabai: right amount

Tofu: right amount

Lettuce: right amount

Lettuce: moderate

Lentinus edodes: right amount

Agrocybe aegerita: right amount

Wonton: right amount

Flammulina velutipes: right amount

Ginger: right amount

Scallion: right amount

Garlic: right amount

Peanut oil: right amount

Soy sauce: right amount

matters needing attention:

Production difficulty: ordinary

Process: water

Production time: 10 minutes

Taste: salty and fresh