Ingredients
-
2 crabs
-
2 abalone
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2 scallops
-
6 mantis shrimp
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250g clams
-
1 cucumber
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1 tomatoes
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enokitake mushrooms
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1 asparagus lettuce
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1 small strip lotus root
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4 celery
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1 green pepper
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1 coriander
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spring onions
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ginger slices
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4 garlic clove
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Sichuan peppercorns
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1/2 bag Chongqing hot pot base
Directions
Tips
- Blanch claims in hot water to preserve its seafood taste. If water is not boiling, clams will lose its fresh flavor when cooked.
- Do not steam crabs, abalones and mantis shrimp for over 15 minutes. Otherwise, the meat becomes tough and less juicy.
- To make vegetables tasty and seafood flavor, place vegetables on the plate first. Seafood’s juicy will drop on the vegetable and make it fresher. Enjoy vegetables after seafood.
- We use Chongqing Hot Pot Base in this recipe. Other spicy hot pot bases also bring a fantastic taste, simply select your favorite flavor. Use chicken stock if you don’t like spicy.
Steps
|
1
Done
5 minutes
|
Wash crabs, abalones and scallops. |
|
2
Done
5 minutes
|
Wash mantis shrimp. |
|
3
Done
30 minutes
|
Soak clams in the water for 30-60 minutes. Let it spit out mud and sand. |
|
4
Done
5 minutes
|
Wash and cut cucumber, tomato, asparagus lettuce, lotus root, celery, enokitake mushroom, green pepper. |
|
5
Done
5 minutes
|
Cut green pepper into cubes. Cut the spring onion into strips. Slice ginger and garlic cloves. |
|
6
Done
15 minutes
|
Put the crabs, abalones, and scallops into the steamer and steam for 15 minutes. |
|
7
Done
5 minutes
|
Add oil to wok, add Sichuan pepper and fry until fragrant. |
|
8
Done
5 minutes
|
Add spring onion, ginger, garlic, and green pepper to the pot and stir-fry until fragrant. |
|
9
Done
5 minutes
|
Add two bowls of water. |
|
10
Done
5 minutes
|
Add half a bag of hot pot base. We use Chongqing hot pot base in this recipe. |
|
11
Done
5 minutes
|
Prepare the stock. |
|
12
Done
5 minutes
|
Bring water to a boil and blanch the vegetables |
|
13
Done
5 minutes
|
Remove blanched vegetables and set aside |
|
14
Done
5 minutes
|
Add water to a skillet, bring to a boil. Add clams boil until cooked. (discard the clams that do not open its shell, because they are dead already, not fresh). |
|
15
Done
5 minutes
|
Blanch steamed seafood in the pot to add more hot pot flavor. Remove and set aside. |
|
16
Done
5 minutes
|
Spread and place vegetables on the plate. Then put clams on the vegetables. |
|
17
Done
5 minutes
|
Place crabs, scallops, abalones, mantis shrimps on the top. |
|
18
Done
5 minutes
|
Garnish with chopped green pepper and coriander. Serve. |
