Ingredients: 1 swimming crab, 10 lotus root, 10 clam, 6 shrimps and 4 small cuttlefish;

Accessories: appropriate amount of oil, 5g of salt, 3g of chicken juice, 3g of white pepper, soy sauce 10g, soy sauce 10g, white wine 15ml, 30g of spicy douchi, 30g of Pixian bean paste, 8 star anise, 5 slices of fragrant leaves, and cinnamon 1 0g.

Spicy seafood Guo

1

Prepare materials. Eviscerate the crab, wash it and cut it into small pieces. Brush the clams, take out the internal organs of the squid and wash them. Wash the lotus root. Cut asparagus into small pieces, pumpkin slices, celery slices and lotus root slices. Cut onion, chives and pepper into small pieces. Slice garlic. Wash the shrimp and remove the shrimp line.

2

Boil the water in the pot, boil the clams and pick them up. Boil the lotus root snail for 10 minute and take it out. Blanch the cuttlefish and take it out.

three

Spread flour on the crab pieces and pat off the excess flour.

four

Heat the oil pan to 50% to 60% heat, add crab pieces and fry until crisp, and take out. Fry the shrimp until crisp, and take it out. Fried pumpkin, too

five

Heat the oil pan with low fire, add star anise, cinnamon, dried pepper and pepper, and stir-fry until fragrant.

six

Add spicy douchi and Pixian bean paste, stir-fry red oil.

seven

Add onion, ginger and garlic, stir-fry until fragrant.

eight

Add the fried crabs, shrimps, cuttlefish, clams and lotus snails, stir-fry and pour in the sauce.

nine

Add pumpkin, asparagus, celery and lotus root and stir well.

10

Pour in the prepared soy sauce and stir well. Add ingredients of Kuke Baiyi spicy incense pot, onion and peanuts, and stir well.

skill

1, choose your favorite vegetables and seafood.