Cooking Steps

1. 

   Step1:Main ingredients. Shellfish water with a little salt soak for more than 1 hour spit sand.

2. 

   Step2:Deal with squid - remove the head and leave squid whiskers. Cut open on one side. Remove viscera and outer membrane. If it is not easy to tear, brush it off with a small steel brush. Remove the squid film and wash it. Draw out the center bone of the squid. Cut a flower knife in the inner part of the squid. Use a slanting knife to cut a flower knife 3 mm wide. Do not cut it. Then cut the 3 mm flower blade vertically. Do not cut it off. Finally, form an oblique mesh.

3. 

   Step3:Then cut into about 3cm squid strips.

4. 

   Step4:Heat the water in the pot. Put in the ginger slices. Pour in the treated squid and the squid to be blanched and take out. Pour in the shellfish and cook for a few minutes. Scoop out the shellfish with the opening. Discard the shellfish without opening.

5. 

   Step5:Cut the back of the shrimp and draw out the black line.

6. 

   Step6:Heat the bone soup (with salt) in the hot pot. Add some salt to the water. Add half of the washed lemon, citronella, dried pepper, Thai pepper, ginger and boil.

7. 

   Step7:Add 2-3 pieces of dongyingong sauce.

8. 

   Step8:Add coconut powder.

9. 

   Step9:Add condensed milk.

10. 

    Step10:Add fish sauce.

11. 

    Step11:Turn the hot pot to second gear and simmer for 10 minutes.

12. 

    Step12:Open the lid and pour in the treated shrimp.

13. 

    Step13:Pour in the boiled squid.

14. 

    Step14:Pour in mushrooms and corn.

15. 

    Step15:Pour in the shellfish.

16. 

    Step16:Simmer for 3 minutes.

17. 

    Step17:Dongyinggong hotpot is ready. When eating, you can cook with other ingredients.

18. 

    Step18:It's hot and sour.