Ingredients: 1 kg of pre-ground crab; 200gr of strabismus; 200g fresh black tiger shrimp; 200g cuttlefish; 300g clams; 3 tomatoes; 1 kg of vermicelli noodles served with; Purple onion, spinach; Spices: chili pepper, salt, seasoning powder, sugar, fish sauce, pepper
Prepare ingredients: Mix ground crab with a small pinch of salt. Then put the ground crab in a bowl with a little warm water. Filter the crab through a sieve, squeeze the crab carcass thoroughly to get all the juice. Repeat this operation about 3 times to get the juice. Wash the tomatoes, then add the areca pods. Peel and mince garlic.
Place scad fish in a bowl with ½ teaspoon of salt, ½ teaspoon of seasoning powder and ½ teaspoon of pepper. Use a spatula to spread evenly so that the fish is smooth and seasoned. Shrimp remove beard, wash. Clean squid, cut a few lines on the squid body, cut into bite-sized squares. Clams are washed, then soaked with water to wash rice and cut a few slices of chili to release sand. Spinach, wash and dry.
Processing hot pot broth: Heat a pan with a small spoon of cooking oil, add minced shallots and garlic and sauté until fragrant, then add tomatoes and sauté until the tomatoes turn a beautiful red color, then turn off the heat.
Pour crab juice into a small pot, bring to a boil. Add a little salt, seasoning powder and fish sauce to the pot. Wait for the water in the pot to start boiling and the crab bricks emerge, pour the sautéed tomatoes into the hot pot. Continue cooking for about 20 more minutes. Season the hot pot again to taste and then turn off the heat.
Enjoy: Put a pot of hot pot on a mini gas stove, heat it up with low heat and enjoy. When eating, put the prepared seafood into the hot pot with spinach. Seafood crab hotpot served with attractive fresh vermicelli.
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