Seafood hotpot

Ingredients: 500g of prawns, 500g of oysters, 6 small octopus, 6 cans of luncheon meat, 1 can of broccoli, 1 lettuce, 1 oyster mushroom, 5 potatoes 1 lotus root, 1 green onion, 1 garlic, 5 cloves of fresh yuba, 10 core-wrapped beef balls, 8 ginger slices, 4 sesame hot pot ingredients, half a dried chili pepper, 20 sticks of rice wine, 1 spoon of light soy sauce, 2 spoons of cold water, 2 spoons of sugar, a little salt to taste A small amount of sesame seeds and a small handful of coriander

Method: Just prepare your favorite ingredients in advance. Wash 500 grams of prawns, cut back and remove the shrimp lines, wash 500 grams of sea oysters, wash 6 small octopuses, remove 1 can of luncheon meat, cut in half and cut into 1cm thick slices, cut 1 broccoli into florets, 1 Cut lettuce into 5cm strips, cut 5 shiitake mushrooms into quarters, peel 1 potato and 1 lotus root and cut into 1cm thick slices, cut 1 green onion diagonally into slices, peel 5 garlic cloves, 10 1 fresh yuba, and 8 core-packed beef balls. Heat the oil in a pan over medium heat to 170 degrees. Fry the potato pieces and canned luncheon meat slices until both sides are golden brown and scoop them out. Fry the prawns until they are golden, rolled and discolored, and the shells look crispy. Pick them up and set aside.

Pour the oysters in water, blanch them until you open your mouth and pick them up. Blanch the broccoli in hot water for 1 minute and pick them up. Blanch the small octopus for 2 minutes and soak them in cold water to let the texture bounce. Heat the oil in the pan and cut into pieces. Cut the green onion slices into small pieces, 4 slices of ginger and minced garlic and sauté until fragrant. Add half of the sesame-flavored hot pot ingredients. If you like spicy food, add 20 dried chili peppers and stir-fry into chili oil. Add the hard-to-cook ingredients and stir-fry until fragrant. Add 1 tbsp of rice wine, 2 tbsp of light soy sauce, 2 tbsp of cold water, a small amount of sugar and salt and stir-fry again. Add easy-to-cook ingredients, such as tofu skin, for 5 minutes. Stir-fry again until steamed. plate. Sprinkle some sesame seeds and a handful of coriander for decoration. Seafood incense pot is in progress!

Sauerkraut Shredded Pork

Ingredients: 100g raw pork, 200g kimchi, 30g green onion, 10g dark soy sauce. Method: Cut the pork into slices first, then cut the kimchi into sections, and cut the green onions into sections. Add an appropriate amount of oil to the pot and stir-fry the pickled cabbage until fragrant, then add the green onions and stir-fry, add the meat slices and stir-fry evenly, then add in the garlic. Stir-fry until the meat is evenly colored

Chestnut Honey Chicken

Ingredients: 2 chicken wings, 6 chicken legs, 6 rice wine, 15mL ginger slices, 6 chestnut slices, 200g spring onion, 1 green onion A small handful of garlic, 6 cloves of white sugar, 3 frying spoons of pepper, a small handful of star anise, 2 galangals, 2 slices of dried chili peppers, 5-8 light soy sauce, 2 spoons of oil, 2 spoons of fried sugar, if the color is not enough, add dark soy sauce, an appropriate amount of salt

Method: Prepare all ingredients, peel chestnuts, clean meat and fruits and set aside. Cut the shallots into strips, cut the ginger into slices, pat the garlic, cut the chicken legs in half, chop the chicken wings into small pieces and set aside. Marinate the chicken breasts cut into small pieces with 2 slices of ginger and rice wine for 15 minutes, then add water. Clean, pick up and set aside. Add some oil to the pot, maybe a little more. After the oil is burned, add onions, ginger and garlic and sauté until fragrant. Pick up the onions and garlic and set aside. Leave the oil in the pot.

Put the oil left in the pot over medium heat, add sugar and stir-fry until the sugar color is completely dissolved and the edges are lemon yellow. After the sugar turns dark brown and bubbles, add the watered and dried black pepper chicken pieces and stir-fry over low heat until the sugar turns brown. Then add other spices, such as peppercorns, star anise, galangal, dried chili peppers, and pick them up. Stir-fry the onion, garlic and chestnuts together until the aroma of the spices overflows. Add oil and light soy sauce and stir-fry quickly. Add the water that has not been soaked with the ingredients, bring to a simmer, add salt and seasoning to your preferred saltiness, and cook until the sauce is thick and the chestnuts are soft and waxy, then it is ready to serve. When the pot is hot, sprinkle with chopped green onion and sesame seeds to start!

Tiger skin chicken feet

Materials: 600g chicken feet, 10g ginger slices, 20g garlic, 30g green onions, 5g peppercorns, 10g dried chili pepper, 10g rice wine, 1g dark soy sauce, 5g king soy sauce 20 grams of light soy sauce, 20 grams of oil, appropriate amount of salt

Method: Rinse the chicken feet and remove the nails, then wipe the water with kitchen paper or blow dry, and heat to 60-70% On a hot day, put in the chicken feet and wait until the chicken feet are fried for 2-3 minutes and then roll them until the chicken feet are evenly fried. When the chicken feet are fried golden brown, pick them up and soak them in cold water until the skin peels off. Add an appropriate amount of oil in a cold pot and fry them. Stir-fry the ginger slices, garlic, peppercorns and chili until fragrant. Add the chicken feet and rice wine and stir-fry to remove the fishy smell. Add an appropriate amount of boiling water to cover the chicken feet. Add dark soy sauce, extremely fresh and oil-consuming seasoning, add color, and add Add the green onions and simmer for 20 minutes. When cooked, remove the green onions and add an appropriate amount of salt according to your taste. Finally collect the juice and proceed.