【Changde】Spicy Assorted Macrobrachium Pot

Overview

Bozi dish, also known as stewed bowl dish, stewed bowl dish and hot pot, is a traditional Han dish in Hunan Province and belongs to Hunan cuisine. It comes from the same lineage as shabu-shabu, Sichuan hot pot, and casserole in the north. Their common feature is that they use fire to cook the pot, use water (soup) to conduct heat, and cook (rinse) food. Today I will bring you a bowl dish with assorted seasonal vegetables and seafood. This will make Hunan people who don’t often eat seafood fall in love with this innovative bowl dish. I have made similar bowl dishes almost ten times during the Spring Festival. Each one is a quick CD. I give it to my friends and they can try it if they like it.

Tags

• hot dishes
• home cooking
• winter recipes
• chives
• clam
• cooking wine
• lotus root
• macrobrachium
• spicy sauce buns
• fine salt
• garlic moss

Ingredients

Steps

1. 1 Prepare all ingredients.

   

2. 2 Add ginger and garlic to the pot and sauté until fragrant.

   

3. 3 Then put the macrobrachium into the pan and fry until the shrimp shell is slightly yellow.

   

4. 4 Add the lotus root slices and garlic moss segments to the pot and add fine salt to taste.

   

5. 5 Stir-fry until the lotus root slices are slightly fragrant, then add the clams to the pot and add an appropriate amount of cooking wine.

   

6. 6 Then add the spicy sauce to the pot for seasoning.

   

7. 7 Stir-fry until the clams open their shells, then add garlic segments to garnish.

   

8. 8 Transfer the stir-fried macrobrachium with seasonal vegetables to the pot and enjoy while heating slowly.