Meat Crab Hot Pot
Overview
Let me talk about the taste here. This dish has a complex taste, salty, sweet, numb, spicy, and fresh. The most important feature is its aroma.
Tags
Ingredients
- Aniseed Appropriate amount
- Chicken Essence Appropriate amount
- Chicken feet Appropriate amount
- Chicken wing root Appropriate amount
- Cinnamon Appropriate amount
- Coriander Appropriate amount
- Enoki mushroom Appropriate amount
- Garlic Appropriate amount
- High alcohol liquor Appropriate amount
- Little taro Appropriate amount
- Lotus root Appropriate amount
- Onions Appropriate amount
- Red bean paste Appropriate amount
- Starch Appropriate amount
- Sugar Appropriate amount
- Yam Appropriate amount
- Zanthoxylum bungeanum Appropriate amount
- carrot Appropriate amount
- crab Appropriate amount
- fragrant leaves Appropriate amount
- ginger Appropriate amount
- salt Appropriate amount
- scallion oil Appropriate amount
- sea cucumber Appropriate amount
- shrimp Appropriate amount
- vegetable oil Appropriate amount
Steps
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Flammulina enoki, lotus root, taro, yam, etc.
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Sea cucumber, crab, shrimp, chicken wing root, chicken feet
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Slice the lotus root, taro, and yam, shred the carrot, remove the roots of the enoki mushroom, and chop into pieces.
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Cut the sea cucumber into sections, cut the crab in half, remove the shrimp heads and shrimp threads, cut the base of the chicken wings into three sections, remove the nails from the chicken feet and cut them into two sections.
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Put the chicken wing roots, chicken feet, onion, ginger and cooking wine into the pressure cooker and press for 5 minutes until the pressure releases naturally.
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After removing the chicken, reheat the pressure cooker to concentrate the chicken broth and set aside.
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Add 3 tablespoons of strong white wine to the seafood to remove the fishy smell, and add a small amount of salt.
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Seafood and lotus root are soaked in oil. When oiling, dip the crab edges, shrimp and lotus root slices in some dry starch.
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Prepare red bean paste, pepper, aniseed, cinnamon, and bay leaves.
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Add scallion oil to the wok and stir-fry the spices over low heat until fragrant. After removing the spices, add red bean paste, onion, ginger and garlic and stir-fry over low heat until fragrant.
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Add seafood and lotus root slices and stir-fry for a while, add 2 spoons of chicken broth, then add blanched taro and yam, add salt and sugar to taste, add enoki mushrooms, stir-fry evenly, turn off the heat, add chicken essence, and stir evenly.
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Plate and sprinkle with coriander. A very classy and delicious meat crab hotpot is completed.
