Seafood and Assorted Vegetables Hot Pot

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Seafood and Assorted Vegetables Hot Pot
Sally POON, Dietitian of Hong Kong Nutritional Association, said "Cloud ear is rich in dietary fibre, which helps prevent constipation and which improves intestinal health. Although no salt is added to the soup, it contains Ingredients like dried tangerine peel, coarse black pepper and Chinese celery, which are naturally strong in flavour. The soup is tasty and healthy as well."
Soup Base Ingredients (Serve 6):
Peanut oil1 teaspoon
Spring onions (cut into sectioned)Some
Mud carp600g
Water3000 ml
Dried tangerine peel1
Coarse white pepperto taste
Tomatoes (sliced)2
Potato (cut into wedges)1
Fresh shittake mushrooms (stems removed)2
Oyster mushrooms (stems removed)75g
Enoki mushrooms112g
Chinese celery (sectioned)1/2 stalk
Hot Pot Ingredients:
Grass carp (sliced)150g
Whelks (sliced)225g
Scallops (sliced)8
Fresh oysters8
"Honeycomb" bean curds (chopped)2
Cloud ears75g
Baby Tietsin cabbages150g
Chinese lettuces150g
Chinese white cabbages150g
Cooking Method:
1.Wash all Ingredients.
2.To make fish broth. Heat oil in a wok. Saute spring onion until aromatic. Pan-fried fish until aromatic. Add dried tangerine peel and coarse white pepper. Cook over high heat for 45 minutes. Drain.
3.Add tomatoes, potatoes, fresh shittake mushrooms, enoki mushrooms and Chinese celeries in fish broth. Bring to the boil.
4.Wash all hot pot Ingredients. Serve.
This recipe is provided by Golden City Banquet.
Extract from CookSmart, Issue 13