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Iron Pot Small Seafood

Versatile:

An authentic Sichuan dish with a savory, spicy, and fragrant taste.

Numbing flavor:
Spicy flavor:

Versatile:

Based on local market preferences, this dish can be adapted to make variations like Spicy Bullfrog with Fresh Chilies and Hand-shredded Small Yellow Croaker.

Product Involved

Home> Delicious Life> Quick Meal> Iron Pot Small Seafood

cooking steps

Main Ingredients & Seasoning

Clam

200g

Shrimps

200g

Green Sichuan Pepper Spicy Fish Seasoning

175g
Accessory Ingredients

Oil packet

15g

Diced green and red chilies

20g each

Cornstarch

10g

Water

500g

Salad oil

50g

Duck Blood

(1 box)300g

Cuttlefish

100g
Preparation of Ingredients

1

Remove shrimps heads and veins, clean them, and briefly fry them for later use.

2

Defrost and clean the cuttlefish, clean the clams and blanch them for later use.

3

Dice green and red chilies for later use.
Cooking Steps

1

Put 50g salad oil and 175g Green Sichuan Pepper Spicy Fish Seasoning in the pot and bring to a boil.

2

Add the duck blood and cook until done. Take it out and put it in the iron pot as the bottom. Add clams, shrimps and cuttlefish. Add diced green and red chilies and thicken the sauce with cornstarch.

3

Drizzle oil packet on the dish, and plate the dish, garnished with cilantro.