Seafood Iron Pot
A traditional Zhejiang seafood dish made with fish maw, sea cucumber, fresh shrimp and other seafood, paired with winter bamboo shoots and choy sum. It is braised in a specially prepared stock, then served in an iron pot and heated with alcohol at the table for dining.
Ingredients
fish maw
50 g
sea cucumber
50 g
fresh shrimp
75 g
winter bamboo shoots
50 g
baby bok choy
to taste
secret stock
to taste
cooking wine
to taste
MSG
to taste
salt
to taste
white pepper
to taste
scallion
to taste
ginger
to taste
spices
to taste
Instructions
1
Blanching
Blanch the fish maw, sea cucumber, fresh shrimp, winter bamboo shoots, and baby bok choy separately, then soak them in the stock for 3 minutes. Finally, drain and set aside.
2
Cooking
Heat a wok until hot, sauté the scallion and ginger until fragrant, then add the stock and all the ingredients. Once it comes to a boil, transfer to a preheated iron pot, place it on a burner stand, ignite the alcohol fuel, and heat until boiling before serving.
