Seafood Clay Pot

Name: Seafood Clay Pot
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Cuisine: Hot Dishes
Ingredients: 800 ml Lamb soup; 4 piece Cuttlefish ball; to taste Kelp seedlings; to taste Tofu; to taste Bean sprouts; to taste Spinach; to taste Henan Vermicelli; 500 ml boiling water; a pinch Vinegar; 1 drop Sesame oil

A bubbling clay pot of comfort: lamb broth simmers Henan glass noodles, cuttlefish balls, kelp, tofu, bean sprouts and spinach in layers, finishing with a breath of vinegar and sesame oil for a warm, briny, deeply savory winter bowl.

20 minNewMedium Hot Dishes Boil Savory

Instructions

1
Pour the lamb soup and chopped green onions into the clay pot, add the vermicelli, and boil over high heat for 5 minutes. If there isn’t enough water, add boiled water.
2
Four cuttlefish balls, dissolved.
3
Cut in half.
4
Add the seaweed seedlings and squid balls.
5
Cut the tofu into small cubes.
6
Also put it into the clay pot to cook until done.
7
Add the mung bean sprouts and cook until done.
8
Wash the spinach, cut it, put it in a clay pot, cook for a while, and then turn off the heat.
9
A pot of seafood casserole will do.