Practice of Dalian Seafood Family Portrait

To say what flavor Dalian people are most familiar with, of course, it is the fresh one that eats the sea by the sea ~ but it is the dish of seafood family portrait, which can satisfy all your desires for seafood at one time!

Sea cucumber, conch, sea shrimp, squid, fish fillets, scallops and crab legs ... can't be said to cover all seafood, but basically cover most of it. They are all cooked together. Only Dalian people can come up with such an enjoyable way to eat ~

Family photos of seafood play an important role in Dalian people's hearts. This delicious finale dish is essential for Chinese New Year holidays and wedding banquets ~ Today, Bian Xiao will teach you how to make this seafood feast!

Director: Yu Jin

Moderator: Lv Jia Wa

Dong, a teacher in cooking school.

Ingredients: sea cucumber, squid, shrimp, scallop, diced arowana, conch crab foot stick.

Accessories: onion, ginger, oyster sauce, soy sauce, cooking wine, salt, white pepper and vegetarian starch.

Step 1: Deal with squid

Step 2: Remove the squid skin.

Step 3: Squid cutter

Step 4: cut the loin in Longli.

Step 5: Take out the conch brain.

Step 6: Slice the conch.

Step 7: Dice scallops and cross the knife.

Step 8: sea cucumber willow cutting knife

Step 9: Cut the crab feet into diamonds.

Step 10: Blanch the squid.

Step 11: blanch the sea cucumber.

Step 12: rinse the crab's feet with a stick.

Step 13: blanch the conch slices.

Step 14: Season the fillets with salt and white pepper.

Step 15: Add starch to the fish fillets and grab them evenly.

Step 16: Treat diced shrimps and scallops in the same way.

Step 17: Shrimp oil.

Step 18: Diced scallops.

Step 19: Grease the fillets.

Step 20: Stir-fry onions and ginger.

Step 21: Cook cooking wine.

Step 22: Add soy sauce.

Step 23: Add oyster sauce.

Step 24: Add water and a little sugar.

Step 25: Add white pepper.

Step 26: The ratio of thickening water to starch is 1: 1.

Step 27: Stir fry

Step 28: pour a light oil.

Step 29: Take out the pot.