Seafood Yuanyang Hot Pot
Overview
In the cold winter, let's have a hot pot to warm yourself up. I used Knorr Fungus Soup to make hot pot base, which is really convenient and delicious.
Tags
- hot dishes
- hot pot
- children
- old man
- dinner with friends
- winter recipes
- chive flower sauce
- chrysanthemum chrysanthemum
- clam
- clear water
- cooking wine
- edible oil
- garlic
- hot pot noodles
- leaf mushroom
- light soy sauce
- mutton
- onions
- peppercorns
- pixian doubanjiang
- red oil chili sauce
- shrimp
- spinach
- tahini
- tangbao
- tofu
- tofu skin
- youmai
- ginger
- salt
Ingredients
Steps
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Prepare hot pot ingredients: onion, ginger, garlic.
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boxes of thick soup (Jiru soup flavor).
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Cut green onions and ginger into large pieces.
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Wash the hot pot powder.
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Pour the water into the hot pot, add the hot pot powder first, turn on the heat, and add the soup stock.
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Put some onion, ginger and garlic into a hot pot on one side and cook.
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Now let’s make the spicy pot bottom: add cooking oil to the pot, add Pixian bean paste and red oil chili sauce, and stir-fry the red oil over low heat.
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Add peppercorns and stir-fry until fragrant.
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Add the remaining onions, ginger, and garlic, stir-fry, add cooking wine and light soy sauce, and stir-fry until fragrant.
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Add water and boil for a few minutes.
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Pour into the other side of the Yuanyang pot and cook.
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Wash the leaf mushrooms and chop into small pieces.
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Wash the lettuce and cut into two sections.
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Wash the spinach cleanly.
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Cut the tofu into large pieces.
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Cut tofu skin into strips.
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Exploded lamb.
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Wash clams and shrimps.
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Wash the chrysanthemum and cut into two sections.
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Use sesame paste, chive flower paste, salt and purified water to make your favorite bowl of sauce.
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Everything is ready and ready to start cooking.
