How to make spicy squid and shrimp? The most authentic spicy squid and shrimp recipe

Nowadays, people seem to be particularly interested in spicy dishes, such as spicy crayfish. In fact, from a health perspective, I do not recommend that you eat spicy food frequently, because it will affect gastrointestinal health. But eating it once in a while is not too much, right? Today, I will teach you the most authentic method of making spicy squid and shrimp hot pot.

Ingredients:

1/2 bag of spicy shrimp seasoning (175g), 300g shrimp, 300g fried squid.

Accessories:

400g salad oil, 100g special red sesame oil, 200g winter bamboo shoots (or cucumbers), 150g celery, 150g green and red peppers, 150g konjac (or mushrooms), 150g dried sweet potatoes (or bean sprouts), 50g garlic cloves, 100g scallion sections, 20g cooking wine, 10g coriander, 5g white sesame seeds. Appropriate amount of hot pot ingredients.

Preparation method:

(1) Wash the shrimps, cut off their mouths and whiskers, and make a cut on the back of each shrimp to make it easier for the shrimp to absorb the flavor. Add a little salt, cooking wine, a little water bean powder, and 25g of spicy shrimp seasoning to marinate.

(2) Soak the dried sweet potatoes in hot water until soft, then deep-fry until slightly browned. Cut the bamboo shoots into slices, cut the green peppers into diamond-shaped slices, cut the celery into rabbit ears, and chop the green onions into 2-inch sections for later use.

(3) Wash the squid and remove the tendons. Cut the squid into 6 cm wide and 2 inch long slices. Then put the squid slices into boiling water and blanch until they are rolled up. Remove and set aside.

(4) Pour 400g of salad oil and 100g of red sesame oil into a wok, heat until 80% hot (about 100℃, with a little oil smoke), add the garlic cloves and turn on high heat, then add the chopped shrimp and fry them in oil for about 1 minute, then add the squid rolls and 150g of spicy shrimp seasoning and stir-fry with the shrimp, then use a colander to remove the shrimp and squid. Add konjac, fried potatoes, bamboo shoots, green peppers, celery, and scallions to the remaining wok and stir-fry until half cooked, add about 150g of water, bring to a boil over high heat and then turn off the heat, remove from the wok and pour into the dry wok.

(5) Pour the shrimp and squid from the colander onto the pan, garnish with cilantro and sesame seeds and serve.

(6) When eating shrimp, you can turn off the heat or reduce the heat to a low simmer. After eating the shrimp, you can add about 0.5 kg of water, turn on high heat and boil it, and order some vegetarian dishes to eat.