How to make a dry pot, how to make a dry pot and how to make it

The dish I share with you today is called dry pot bacon fragrant and dry, which can be described as a pot full of fragrant things, and I only owe you a taste.

Friends who like to eat dry pot, please collect it, don't miss this small dry pot that can be warm, spicy and refreshing.

First of all, let's prepare the ingredients:

200 grams of bacon, soak it in water for a few minutes first, so that the excess salt in the bacon can be soaked.

200 grams of dried fragrant, each piece is divided into two, then cut into slices with an oblique knife, put it in a basin, soak it in water, remove the beany smell, and then place it in a basin.

50 grams of millet pepper, cut into chili rings with an oblique knife and put in a pot.

150g green pepper, cut into chili rings and put in a pot.

50g onion, cut into diamond-shaped slices, scratch and put in a pot.

Cut the bacon into thin slices and place in a basin.

Cut the green onions into small rings and place them in a pot.

Pat the garlic flat and place it in a pot.

Cut the ginger into diamond-shaped slices and put together with the green onion and garlic.

Grab 50 grams of dried chili peppers and 30 grams of Sichuan peppercorns.

Then all the ingredients are ready.

Next, let's blanch the bacon:

Boil water in the pot, put the bacon in warm water, blanch for about 90 seconds, remove the salty taste of the bacon, skim off the floating dust in the pot, then pour in the fragrant dry, cook for about 1 minute, cook until the bacon becomes soft, pour out and drain the water.

Heat oil in the pot, after the oil is hot, pour in green onions, ginger, garlic, dried chili peppers, Sichuan peppercorns, stir-fry the fragrance, add Lao Gan Ma tempeh and spicy sauce, fry the red oil, add green peppers, millet peppers and onions, stir-fry evenly.

Turn on the high heat, continue to stir-fry a few times, pour in the bacon and fragrant dry, add chicken powder, sugar, pepper, quickly stir-fry to dissolve the seasoning, pour on the pepper oil, you can put it out of the pot and put it on the plate, and finally sprinkle the coriander to decorate it to make the color more beautiful.

Well, this simple and delicious dry pot bacon fragrant dried is ready. Take a bite and it's delicious.

Dry pot Chiba tofu.

Ingredients: Chiba tofu, pork belly, oil, salt, light soy sauce, garlic, ginger, sugar, sesame oil.

Method:1Cook and slice the pork belly, pick and wash the garlic, wash and slice the chiba tofu, and cut the garlic sprouts into sections.

2.Pour oil into a wok and stir-fry chives, ginger and garlic, pour in the cooked pork belly and stir-fry for a while.

3.Then add the hot sauce and stir-fry until fragrant, and pour in the thousand-page tofu.

4.Continue to stir-fry until the tofu is colored, add light soy sauce, salt and a little sugar, then add garlic and stir-fry, pour in sesame oil, and you can get out of the pot!

Here's how to do a sauté pan:1. Clean the shrimp, cut off the shrimp whiskers, pick off the sand line with a needle, and marinate it with cooking wine and salt.

2. Dip the marinated shrimp in a thin layer of starch, put an appropriate amount of oil in the pan, fry the shrimp on both sides, and the time is not long, and it can be out of the pot when it turns red.

3. Put a small amount of oil in the pot, add the chopped dried red pepper and Sichuan pepper, and add the ginger after frying the spicy taste.

4. Then put in the shrimp, put an appropriate amount of chili sauce and a small amount of salt and stir-fry a few times, stir well, turn off the heat and remove from the pot, sprinkle with chopped green onions.

The dry pot can be made into a dry pot duck head, and the specific method is as follows:

Ingredients: 6 duck heads, appropriate amount of beef balls, appropriate amount of kissing intestines, 1 potato, appropriate amount of ginger slices, 6 cloves of garlic, half a green onion, appropriate amount of chopped green onion, appropriate amount of white sesame seeds, 5 star anise, 3 bay leaves, 2 grass fruits, 1 cinnamon, more than 10 dried chili peppers, 25 grams of Sichuan pepper, 6 spicy millet, 4 spoons of light soy sauce, 5 spoons of dark soy sauce, 8 spoons of cooking wine, 3 pieces of rock sugar, 8 grams of salt, 3 spoons of bean shirt and mountain paste, 2 spoons of chili oil, and half a spoon of thirteen spice powder.

1. First halve the duck head so that it will be easier to absorb the flavor when burned, and then rinse it well.

2. Put the washed duck head in a pot under cold water, pour in 4 tablespoons of cooking wine, an appropriate amount of ginger slices and green onions and water that has not covered the ingredients, bring to a boil over high heat, turn to medium heat and blanch for 3 minutes.

3. Rinse the blanched duck head and pour it into the electric pressure cooker, then add 5 star anise, 2 grass fruits, 3 bay leaves, 1 cinnamon, 10 grams of Sichuan pepper, more than 10 dried chilies, an appropriate amount of ginger slices, green onions, half a spoon of thirteen spice powder, 4 spoons of light soy sauce, 4 spoons of cooking wine, 5 spoons of dark soy sauce, 3 rock sugar, 6 grams of salt and water that has not been used for the ingredients, cover with a lid, and press for 13 minutes after steaming.

4. After the duck head is cooked, we will prepare the side dishes, the side dishes prepared today are beef balls, pro-intestines and potatoes, and remember to use a knife to make a few cuts on the left and right sides, otherwise it will be easy to burst when it will be cooked.

5. Chill the intestines and beef balls in an underwater pot first, boil over high heat, turn to medium-low heat and cook for about 8 minutes, then you can remove them.

6. Then we will cook the beef balls in half from the middle, so that it is easier to absorb the flavor during the later cooking process.

7. Pour a small half pot of oil into the pot, heat the oil over high heat, put the potato strips in the pot, fry them over medium and high heat, and fry them until the potato strips are thoroughly cooked and the surface is slightly browned, and the oil can be controlled out of the pot. The reason why the fries are fried in oil alone is because the fried fries taste better.

8. Leave an appropriate amount of oil in the pot or in the pot, put the millet spicy, green onion, ginger garlic and the remaining peppercorns into the pot, and stir-fry over medium heat to bring out the fragrance.

9. Then pour in the bean paste and chili oil, continue to stir-fry over medium heat, and stir-fry the sauce fragrantly. Here the bean paste can also be replaced with other chili sauce you like.

10. Finally, pour in the intestines, beef balls, potato strips, boiled duck head and 2 grams of salt, stir-fry for 2 3 minutes to make it flavorful, then sprinkle with chopped green onions and white sesame seeds, and then enjoy it in the pot.

Preparation of dry pot ribs.

Ingredients: 2 pounds of small ribs.

Ingredients: 1/2 pound of peeled garlic, 3 tablespoons of Ah Xiang Po beef sauce, (or pork rib sauce!) Salt to taste, a pinch of monosodium glutamate.

Method:1Cut the ribs into cubes, put them in a pressure cooker, and press for about 20 minutes! Fish!

3.Take a dry pot, spread the bottom of the pot with garlic, light the fire under the pot, and put the ribs on it!

Introduce you to the method of a dry pot tofu:

Ingredients: 300g of tofu.

Excipients: 1 red pepper, 1 green pepper, 6 shiitake mushrooms.

Seasoning: green onion, garlic, Sichuan peppercorns, salt, peanut oil.

Method: 1. Handle all kinds of vegetables, wash and remove the stems. 2. Cut the tofu into small pieces, cut the vegetables into large cubes 2, put oil in the frying plate, fry the tofu on both sides until golden brown, and set aside 3. Leave the bottom oil in the frying plate, stir-fry the peppercorns, and put in the chopped green onion and garlic.

4. Pour in diced shiitake mushrooms and chili peppers and stir-fry.

5. Add tofu, stir-fry carefully, add salt to taste, and remove from the pot.

Cooking Tips:

1. Green and red peppers can be replaced with diced onions and carrots for more nutritious.

2. Tofu should be stir-fried carefully, not broken.

1. Stir-fry the hot pot until fragrant, add a little water, put in the meat and vegetables, thicken it out of the pot and pour it into the container after cooking, put shredded green onions, shredded ginger, minced garlic, Sichuan pepper, chopped dry spicy seeds, and splash hot oil on it.

How to cook dry pot dishes? Tofu slices, bean paste, oyster sauce, light soy sauce, balsamic vinegar, chicken essence and 13 spices of sugar, stir evenly under the tofu and then prepare garlic and stir-fry evenly.

The old iron's dry pot sauce text recipe is here, and I like to double-click to save.

The family version of the dry pot prawn recipe, the neighbors are hungry and crying.

The practice of spicy dry pot: chop the green onion, ginger and garlic, blanch the beef and take it out for later use, blanch the broccoli and potatoes until half-cooked and take them out for later use, pour oil into the pot, put in the dry chili peppers, chili flakes, green onions, ginger and garlic, bean paste, a little rock sugar, stir-fry over high heat, add shredded onions and stir-fry until fragrant, low heat, pour potatoes, carrots, broccoli at a time, add cabbage, meatballs and tofu bubbles, add beef, stir-fry all ingredients evenly, add a small bowl of water to cook the ingredients, cook and serve.