Spicy Seafood pot

Spicy Seafood pot

Introduction:

"Spicy pot is characterized by a mixture of hemp, spicy, fresh and fragrant. The contents are mixed with meat, vegetable, light, spicy, natural and artificial It seems that the ingredients from all over the world are integrated into one pot, just as the fashion industry mixes the colorful and six colors together, enjoying the richness and diversity. Spicy pot, with spicy but not dry, fresh but not fishy, mouth channeling fragrance, long aftertaste of the unique taste. After the festival when chicken, duck and fish are greasy and full of belly, such a pot of spicy food with rich contents will definitely stimulate your taste buds and open your stomach. "

Production steps:

Step 1: prepare all the ingredients.

Step 2: prepare the spiced oil seasoning.

Step 3: pour oil into the frying pan and fry the five spice oil in the pan over low heat.

Step 4: then take out the seasoning and don't use it as a backup.

Step 5: prepare the seasoning.

Step 6: wash and cut all vegetables.

Step 7: blanch the carrots and zucchini with boiling water.

Step 8: then blanch the squid.

Step 9: blanch the prawns.

Step 10: pour the spiced oil into the frying pan,

Step 11: add the dried pepper and fry until fragrant.

Step 12: add onion, ginger and garlic to stir fry until fragrant.

Step 13: add Pixian Douban sauce and hot pot seasoning.

Step 14: stir fry all seasonings to get fragrance and red oil.

Step 15: add zucchini and carrot fungus and stir fry.

Step 16: add fish balls and stir fry for a while.

Step 17: add the prawns and continue to stir fry.

Step 18: add sugar.

Step 19: add cooking wine.

Step 20: add soy sauce and stir fry,

Step 21: then add onion and squid, green and red pepper and continue to stir fry.

Step 22: add salt and chicken essence to taste.

Step 23: pour into a dry pan and sprinkle with coriander.

Materials required:

Prawn: 500g

Fish balls: 300g

Squid: 300g

Zucchini: 200g

Carrot: 100g

Onion: 100g

Auricularia auricula: 50g

Green pepper: 1

Red pepper: 1

Big material: 3

Caokuo: 1

Kaempferi: 3

Chinese prickly ash: 10g

Fennel: 3 G

Onion and ginger: right amount

Dried pepper: 10g

Pickled peppers: 2

Pickled ginger: 2

Pixian Douban: 30g

Hotpot seasoning: 60g

Soy sauce: 20g

Cooking wine: 20g

Sugar: 3 G

Chicken essence: appropriate amount

Coriander: moderate

Note: seasoning can be adjusted according to your own taste and the amount of materials, but I think Pixian Douban and hotpot seasoning are indispensable. Using bagged hotpot seasoning is actually a convenient way to make the fried spicy pot have a special flavor. The hotpot seasoning from Sichuan or Chongqing sold in supermarkets can be used, and the amount can be used according to your own taste Adjust to your taste. Vegetables can also be your favorite ingredients, but you have to blanch them in advance and then fry them. Stir fry until spicy. Don't add water to the pan. Stir fry until fragrant. Taste good.

Production difficulty: simple

Technology: stir fry

Production time: half an hour

Taste: spicy