Ingredients: 500g prawn, 300g squid, 300g zucchini, 200g green pepper 1 root onion 1 00g carrot100g auricularia auricula, 50g auxiliary materials: aniseed, 3 tsaoko1slice fragrant leaves, 2 slices kaempferia, 3 grains fennel and 3 grams pepper. 10g onion ginger appropriate garlic cloves 10 dried peppers 10 pickled peppers 2 pickled peppers 30g Pixian bean paste 60g cooking wine 15ml sugar 3g soy sauce 20ml chicken essence appropriate seafood spicy pot.

Get all the materials ready.

Spicy sesame oil materials are ready.

Pour oil and sesame oil into the wok, and stir-fry in the wok.

Then remove the ingredients and don't turn them into five sesame oils for later use.

Wash all the vegetables and cut them.

Boil water in a pot, add carrots and zucchini and blanch for later use.

Then blanch the squid.

Blanch the shrimp, too.

How to make seafood coffee

Get the seasoning ready.

Add five sesame oils to the pot.

Stir-fry dried peppers.

Add onion, ginger and garlic.

Then add Pixian bean paste and hot pot bottom material.

Stir-fry until fragrant, add zucchini and carrot fungus and stir-fry.

Add fish balls and stir fry for a while.

Add prawns and continue to stir fry.

Add cooking wine.

Add soy sauce and stir fry.

Then add onions and squid and continue to stir-fry green peppers.

Add sugar.

Add some salt and chicken essence to taste.

Pour into a dry pan and sprinkle with coriander.