The delicious taste lingers---seafood hot pot
Overview
Seafood is very rich in nutritional value. It is not only rich in protein, but also contains calcium, iron, zinc, iodine and other trace elements needed by the human body. Seafood hotpot emphasizes authenticity, lightness and nutrition. Each hot pot has its own way of eating it. For seafood hot pot, you need to boil the hot pot soup first, then pour in the seafood later. The seafood bathed in the fragrant soup is sweet and smooth, and has a unique flavor when rinsed. Eating more seafood has a certain effect on women who love beauty, preventing small acne and smoothing the skin. Seafood hotpot can not only accommodate delicacies from the mountains and seas, but also avoid getting angry. Its delicious taste lingers...
Tags
Ingredients
Steps
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Remove the roots of enoki mushrooms and chrysanthemum, wash and drain; remove the stems of shiitake mushrooms, wash and cut with a flower knife.
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Wash sea crabs and sea cucumbers to remove sediment and other debris from their abdomens; wash abalone and scallops, remove their shells and remove their internal organs.
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Cut the sea crab into small pieces and crack the crab claws; cut the abalone with a cross cutter; devein the shrimp and use a shrimp gun.
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Put the pot on the fire, pour enough water, add a little sake and bring to a boil over high heat.
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Add the seafood and blanch until it changes color and take it out immediately.
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Soak in ice water and set aside.
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Pour the pork bone soup and kelp into the pot, add a little salt, stir well, and bring to a boil to make the bottom of the pot.
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Pour the base soup into the hot pot, add seafood and serve, and eat the rest of the ingredients as they are blanched.
