Seafood chafing dish belongs to the cuisine: Korean cooking method: cooking taste: spicy dish type: chafing dish method: 6 cups of raw material chafing dish soup, 4 shrimps, 1 squid, 4 sea rainbow, 100g fish, 8 horseshoe shells, and vegetables are selected as needed. Seafood collection 1, shrimp picking sand grains from behind. 2. Take out the squid viscera, peel it, cross it inside, cut it in half, and then cut it into strips with a width of 1 cm. 3. Haihong removes the beard and washes the shells with a brush. 4. Cut the fish into pieces of appropriate size. 5. Soak the horseshoe shell with salt water to remove sludge. The main ingredients of seafood hotpot are: oysters 1, 8 clams, 6 clams, 3 fish fillets, 1 large piece, and 2 giant grass shrimps. The auxiliary materials are: 1/4 Chinese cabbage, 4 leaves in a dish, 20g sliced gold needles, and a fish dish 1. The production process is 1. Soup essence can be boiled with pig bone, chicken bone and ox bone, and boiled with 1 for 20 hours at home, and boiled with chicken bone for even shorter time. 2. Put the soup in the refrigerator after cooking. When you use it, scoop a spoonful and cook the soup with water and kelp. 3. Put the food into the pot according to personal taste. Corn, cabbage, taro, mushrooms and tomatoes are sweeter when cooked, so you can cook them earlier. The fishy smell of fish comes from the fish's own "fishing line". Put the fish flat on the chopping board, cut a knife at the front end of the fish near the head, cut a knife at the tail end of the fish near the tail, and then pat it flat with a kitchen knife several times. When sewing fish with a knife, you will find a white spot as big as a needle tip. Hold it gently and pull it out like a strand of hair. Do this, and then marinate with cooking wine and seasonings such as onion and ginger for 2 hours. Not only is it delicious, but it also has no smell. It's delicious. I also remind you that blood must be washed clean, and blood is easy to smell. Many freshwater fish, such as carp, grass carp and silver carp, are rich in protein, with high nutritional value and delicious taste, but these fish often have earthy smell. Here are some methods to remove the fishy smell: 1. Wash the river fish, put it in cold water, and then pour a small amount of vinegar and pepper into the water, so that the treated river fish has no earthy smell. 2. You can soak the live fish in salt water with 5 kg of half salt water, and the salt water is immersed in the blood through the cheeks. After an hour, the earthy smell can disappear. If it is a dead fish, soak it in salt water for two hours to remove the earthy smell. There are two white ribs on both sides of the carp's back, which is something that makes a special fishy smell. Pay attention to remove these two white tendons when slaughtering, so that there will be no fishy smell after cooking. 4. When killing fish, you can wash the blood of the fish as clean as possible, and then add seasonings such as onion, ginger and garlic when cooking, and the earthy smell can be basically removed. 5. deodorize. If you like fish and are afraid of its smell, you can put it in warm tea. Soak and wash Generally, a fish weighing 500 ~1000g is made into weak tea with a cup of strong tea, and the fishy smell will disappear after the fish is soaked in the weak tea for 5 ~ 10 minutes.