Illustration

Name of the dish

Pot Seafood Soup

Method

Boiling

Cuisine

Korean Cuisine

Main Ingredients

Other Seafoods

Flavor

Salty

Composed Dishes

Soup Soup

Source

Chinese Food Network

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Ingredients

2 cups of pot roast.

Seafood sauce: 50g shrimp, 1 conch, 1 dried shiitake mushroom, 1 large onion (5cm) section, 2 cloves garlic, 1 tsp soy sauce, a pinch of refined salt and pepper, 1 tsp sake, 3 cups water (or broth), 2 tbsp water starch, a pinch of sesame oil and cooking oil.

How to use

1. Break the potpourri into small, easy-to-eat pieces. You can make your own potpourri or buy it from the supermarket.

2, shrimp from the back to pick off the sand line, shell, wash with salt water and water control. Prawns can be cut into small pieces. Conch meat cut in half, then cut into thin slices.

3, shiitake mushrooms soaked in warm water to soften, squeeze out the water, remove the stalk and cut into strips.

4, onion cut into 5 cm long section, garlic cut into thin slices.

5, do seafood sauce: oil sliding pan, when hot, first put the garlic, green onions stir-fried flavor, add shrimp, conch, sake stir-fry. Then put the mushrooms stir fry, add water to cook, add soy sauce to taste.

6, into the seafood sauce into the potpourri.

7, the pot cooked soft, if light can add salt, add water starch, drizzle sesame oil that is ready.

Illustration

1, shrimp pick the sand line, shell, cut into small pieces.

2, potpourri broken into small pieces easy to eat.

3. Stir-fry the garlic and scallions, then add the seafood.

4: Add water and cook.

5: Add the pot roast and cook together.

6: Add water starch.