Madam Seafood 海鲜太太

Clear-Broth Hotpot with Lamb, Wagyu and Seafood清汤火锅：羊肉卷、和牛卷配海鲜

One clear pot: lamb rolls, wagyu rolls, then prawns and clams, with XO dipping sauce.一锅清汤，先涮羊肉和牛卷，再下海鲜。

Serves份量
6
Prep准备
25 min分钟
Cook烹饪
30 min分钟
Total共计
55 min分钟

Ingredients食材

  • Sweet lamb hotpot rolls 500 g, kept frozen until the moment they go in精品火锅羊肉卷 500 克，下锅前一直放冷冻
  • Wagyu M6/7 hotpot rolls 300 g和牛 M6/7 火锅牛肉卷 300 克
  • Dried abalone XO sauce 3 tbsp, for the dipping bowls干鲍鱼 XO 酱 3 汤匙，调蘸料用
  • Chicken stock 2 L鸡汤 2000 毫升
  • Daikon 400 g, peeled and cut into 1 cm slices白萝卜 400 克，去皮切 1 厘米厚片
  • Ginger 30 g, sliced姜 30 克，切片
  • Spring onions 2, in 5 cm lengths葱 2 根，切段
  • Jujubes 6 and goji berries 1 tbsp红枣 6 颗、枸杞 1 汤匙
  • Raw prawns 400 g and clams 400 g, purged鲜虾 400 克、蛤蜊 400 克（提前吐沙）
  • Wombok 400 g, tofu 300 g, enoki 200 g, sweet potato noodles 200 g大白菜 400 克、豆腐 300 克、金针菇 200 克、红薯粉 200 克
  • Per dipping bowl: light soy 1 tbsp, sesame oil 1 tsp, chopped garlic and coriander蘸料（每人）：生抽 1 汤匙、香油 1 茶匙、蒜末、香菜各适量

Method做法

  • 1Bring the stock, ginger, spring onion, daikon and jujubes to a simmer in the hotpot and cook 15 minutes to build the base.鸡汤加姜片、葱段、白萝卜和红枣煮开，小火 15 分钟把汤底的味道熬出来。
  • 2Set out the dipping bowls and stir 1 tbsp XO sauce into each with the soy, sesame oil, garlic and coriander.调蘸料：每碗放 1 汤匙 XO 酱，再加生抽、香油、蒜末和香菜拌匀。
  • 3Add the goji, wombok stems and tofu, and keep the pot at a lively simmer, never a hard boil, or the broth turns cloudy.下枸杞、白菜梆和豆腐，全程保持小滚，别让汤大翻滚，汤才不会浑。
  • 4Pick up a frozen lamb roll with chopsticks and swish it through the broth for 8-10 seconds, until the red just disappears, then eat it straight away.筷子夹一片冻羊肉卷在汤里涮 8-10 秒，红色一褪就捞起来趁热吃。
  • 5Do the same with the wagyu rolls, 10-12 seconds each; they are done the moment they lose their colour and go tough if you leave them.和牛卷同样涮 10-12 秒，变色就好，涮久了会柴。
  • 6Drop in the prawns and clams and cook 2-3 minutes, until the prawns curl and the clams open.放鲜虾和蛤蜊煮 2-3 分钟，虾身卷起、蛤蜊开口就可以吃了。
  • 7Finish with the enoki and sweet potato noodles, then ladle the broth into bowls to drink.最后下金针菇和红薯粉，再盛一碗汤收尾。

Madam's tip太太小贴士

Cook the meat in small batches and skim the foam as you go; the broth stays clear and by the end it is sweet enough to drink on its own.肉要少量分批下，随手撇掉浮沫；汤清了，最后那碗汤自带鲜甜。