Suddenly it’s autumn. It’s a season when windows can be opened wantonly. Open the curtains and let the cool wind across the hall with the fragrance of flowers. Let the books on the desk be rustled by the wind, soak a pot of white chrysanthemum, from thick to light, from warm to cold.

Ingredients

12 Penaeus vannamei
1 water bamboo
7 chicken wings
1 carrot
3 squid
1 potato
Half lotus root
Half an onion
1 green onion
1 garlic
1 handful of coriander
1 ginger
2 tbsp oyster sauce
1 tbsp Barbecue sauce
2 tbsp chili powder
2 teaspoons freshly ground black pepper
1 tbsp Tomato sauce
1 tbsp Black pepper sauce
2 teaspoons pepper powder
Proper oil
Proper amount of salt

Directions

Step 1
Wash the materials, cut off the shrimp whiskers, remove the shrimp lines, tear off the black film of the squid, cut the cross knife and then cut it obliquely into a rectangle. Cut the chicken wings on the surface with a knife to make them pickled and tasty.
Step 2
Mix prawn and squid with 2 / 3 tbsp chili powder, 2 / 3 tsp pepper powder, 2 / 3 tsp freshly ground black pepper, shredded green onion, shredded ginger, a little salt and 1 tsp oil and marinate for 20 minutes.
Step 3
Add 1 / 3 tbsp chili powder, 1 / 3 tsp pepper powder, 1 / 3 tsp freshly ground black pepper, shredded green onion, shredded ginger, a little salt and 1 tsp oil to chicken wings, mix well and marinate for 20 minutes.
Step 4
Dice the carrot, lotus root, water bamboo and onion. Except for the onion, dice the carrot, lotus root and water bamboo as small as possible.
Step 5
In addition to onions, mix the diced vegetables with 1 tbsp pepper powder, 1 tsp pepper powder, 1 tsp freshly ground black pepper, garlic, a little salt and 2 tsp oil and marinate for 20 minutes.
Step 6
Brush the bottom of the pot and the inside of the pot body with oil, then pour in Xiaoxu oil, pour all vegetables into the pot and spread them at the bottom.
Step 7
Then spread chicken wings, squid and shrimp on the diced vegetables, and then pour the pickled seasoning evenly on the ingredients.
Step 8
Then the sauce, take a bowl, add 2 tablespoons oyster sauce, 1 tablespoon tomato sauce, 1 tablespoon barbecue sauce, 1 tablespoon black pepper sauce, 1 teaspoon oil and a little salt, stir well, and make a sauce for use.
Step 9
Cover the pot, simmer over medium low heat for 12-15 minutes, and then change the color of shrimp, squid and chicken wings.
Step 10
Evenly pour the sauce in Figure 8 above, cover the pot and continue to simmer for 5 minutes.
Step 11
Sprinkle coriander segments before coming out of the pot.