Stewed seafood with radish
Step 1 . Radish should use water. Radish and shrimp with shells are better for cooking.
Step 2 . Fish balls, shrimp thawing; Lunch meat slices; Peel the radish and cut it into thick shreds.
Step 3 . Brush a layer of oil on the bottom and inner wall of the casserole (to prevent the casserole from sticking).
Step 4 . Add shredded radish.
Step 5 . Then add shrimp and fish balls.
Step 6 . Finally, put the morning meal meat (don't put it in the wrong order, otherwise it will paste the pot, boil the lunch meat or cook the fish balls poorly).
Step 7 . Put a spoonful of Sha Cha hot pot ingredients on top.
Step 8 . Cover and boil over low heat for 30 minutes (pay attention not to add water, only the water of the radish itself is enough; without salt, the lunch meat itself is very salty).
Step 9 . Sprinkle with scallions and finish.
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