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Ingredients
- 20 克 蒜頭
- 3 - 4 根 新鮮紅辣椒 (約20克)，切片
- 3 支 青蔥 ，切蔥白段和青蔥花
- 20 克 油
- 3 顆 番茄 ，切塊
- 100 克 洋蔥 ，切塊
- 1300 克 水
- 1 隻 花蟹 (約300克大小)，刷洗乾淨
- 6 - 8 個 帶殼鮑魚 ，洗淨
- 5 克 薑 ，切片
- 米酒 ，適量
- 10 隻 天使紅蝦 ，洗淨
- 1 - 2 片 海鱸魚下巴 ，視大小決定數量
- 黑胡椒粗粒 ，適量
- 1 塊 高湯塊
- 120 克 米 ，洗淨瀝乾
- 300 克 罐頭番茄
- 1 大匙 番茄醬
- ½ 茶匙 鹽
- ½ 茶匙 糖
- 20 克 芹菜 ，切末
- Nutrition
- per 4 人份
- Calories
- 8626.9 kJ / 2063.8 kcal
- Protein
- 195.8 g
- Carbohydrates
- 167.4 g
- Fat
- 74.3 g
- Saturated Fat
- 1181.9 g
- Fibre
- 8.6 g
- Sodium
- 3398.2 mg
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