Practice of steam Seafood hot-pot

Health benefits

Pork ribs: tonifying the kidneys

Shrimp skin: protects the liver, enhances immunity, and delays aging

Scallops: protecting the liver, enhancing immunity, and delaying aging

Ingredients

Five or six pieces of pork ribs

A handful of shrimp skin

More than ten dried scallops

Two shiitake mushrooms

Four large nine section shrimp

Six skin shrimp

One yellow croaker

Half a kilogram of flower armor

A piece of lettuce

Celery in moderation

Two or three garlic seeds

Two handfuls of rice

Moderate amount of water hair vermicelli

One strap

Moderate amount of oil

Moderate amount of salt

Practice of steam Seafood hot-pot

1. Add rice, shrimp skin, shredded shiitake mushrooms, scallops, and pork ribs to the bottom of the pot.

2. Prepare water haired vermicelli, ribbons, and open back big nine section shrimp.

3. Cut garlic finely and celery finely, add an appropriate amount of oil and salt, and mix well.

4. Mix the prepared garlic foam oil with scallops and open back shrimp.

5. Wash and prepare skin shrimp, scallops, yellow croaker, etc.

6. Turn on the electric stove and pour 800ml of water into the prepared pot bottom. Bring the fire to a boil.

7. Put the prepared shrimp, turtle, fish, etc. into the pot and steam them. About 15 minutes, I'm afraid it won't be cooked, so I'll steam it for a while.

8.Once cooked, it can be picked up. While eating, continue steaming the rest.

9. Add other seafood and steam. While steaming, nutrition seeps into the bottom of Congee.

10. It looks ripe.

11. Finally, steam some lettuce to eat, about 2-3 minutes.

12. Have a big shrimp, haha!

13. After everything is steamed, lift up the whole plate of stainless steel, and the Congee below has become sticky.

14. Sprinkle in chopped scallions, mix well, and that's it.

15. Have a bowl of Congee. After eating seafood, eat Congee, which is nutritious and stomach nourishing!

Tips

I make portions for two or three people, and I don't buy too much seafood. If there are many people, you can add ingredients in moderation.

In addition, the amount of rice at the bottom of the pot should also be increased in moderation, and the amount of water should also increase accordingly. The bottom of the pot can also be filled with only pork ribs and shiitake mushrooms, and the taste is also very fresh and sweet because it absorbs the freshness and sweetness of seafood. I added scallops and shrimp skin to supplement calcium.

I didn't put salt in the bottom of Congee, because when steaming scallops, there was salt in the garlic foam. Friends who like salt can increase the amount of salt.

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