Vegetable and seafood pot

Prepare ingredients, cut cucumber into strips

Cut the potatoes into cubes, cut the dried tofu in half diagonally, and fry in oil. Fry the potatoes until they are a little burnt on the outside and medium cooked. The fried tofu is a little crispy on the surface

Remove the nails from the chicken feet, cut them in half, blanch them in water and pour some cooking wine, then rinse them with clean water

Peel and slice the lotus root, cut the carrots with a hob, cut the mushrooms in half, smash the garlic, and slice the ginger

Pour an appropriate amount of oil into the hot pan, add ginger and garlic and sauté until fragrant, then add onion and stir-fry, add bean paste and stir-fry for a while, add chicken feet and stir-fry evenly, add appropriate amount of oyster sauce, soy sauce, cooking wine, if you have strong flavors, you can add more of these seasonings

Pour in the carrots and stir-fry, then pour in the boiling water. Add more water. There are more ingredients, and when cooking, the soup will reduce. You can taste it when you wait. If it is not enough, you can add a little seasoning

Let the chicken feet cook for a few more minutes to make them more tender. Then add the lotus root slices, cauliflower, potatoes, dried tofu, mushrooms, and cucumbers. Boil these for a minute or two first

Finally, add rice cakes, shrimps, clams, and finally celery, and cook until cooked. No need to add MSG. I have a lot of ingredients here, so it looks like there is no soup. In fact, the soup is quite enough. When eating, stir the whole pot of vegetables. My pot is not very big. When the finished product comes out of the pot, I just put it in the pot and eat it

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