Recipe Homepage > Main Course > Dry Seafood Pot
Dry Seafood Pot
Approx. 30 min
Ingredients
Chinese Cabbage (Sliced) 1 pc
Tomatoes (Sliced) 2 pc
White Radish (Sliced) 1/2 pc
Scallion (Sliced into sections)1 pc
Fish Tofu6 pc
Shrimp Paste100 g
Dace Fish Paste100 g
Clam12 pc
Squid (Sliced into Rings)1 pc
Shrimp12 pc
Razor Clams 6 pc
Coriander1 pc
Chinese Celery1 pc
Small Chili (Diced) 1 pc
Seasonings
SaltAppropriate amount
Steps
1.
Arrange the Chinese cabbage, scallion and white radish in layers within the pot. Cover it with a lid.
Put it on the Induction Cooker Food Warmer Turntable . Select the “Hotpot” option, and let it simmer gently for 10 minutes. Season with a little salt to enhance the taste.
2.
Mix in fish tofu, shrimp paste, dace fish paste, and clams. Cover and cook for 5 minutes at medium heat.
3.
Put in shrimps, squid, and razor clams. Cover and cook at medium heat for 3-5 minutes.
4.
Place small chili, Chinese celery, and coriander in the pot. Cover and cook for 1 minute.
Tips:
You may need to adjust the cooking time according to the quantity of ingredients.
**Information provided is for reference only. Actual cooking time and temperature are subject to food portion and personal preference