What kind of delicious way to make spicy dry pot?

Spicy dry pot, I think you should put more chili peppers, put more, this ** is more delicious if it is sold.

Add water to boil, adjust the heat to medium heat, burn for about 5 minutes, add chicken hearts and continue to cook for about 5 minutes, and finally add chicken liver, onion rings, cucumber strips, lettuce strips, celery segments into the pot and stir-fry evenly, and then burn for 7-8 minutes, and turn off the heat when the soup in the pot is thick and bright

Dry wash and cut into slices 4 cm long, 6 cm wide and cm thick; Wash the bacon and cut into thin slices 4 cm long, 6 cm wide and 6 cm thick.

2.Put tea oil in the pot, put in Sichuan bean paste, soybean soy sauce, minced ginger, dried chili pepper section, and garlic when it is hot, stir-fry it until it is hot, add smoked bacon, fragrant dry and stir-fry over low heat, add broth and salt and simmer for 5 minutes, sprinkle monosodium glutamate out of the pot and put it into the dry pot, sprinkle garlic and fresh red pepper to decorate.

The main feature of the spicy pot is fragrant and spicy, put more chili peppers when cooking, and the salt to oil fragrance meets the chili peppers more fragrant.

There is no specific answer to this, and everyone's specific tastes are different.

Wash and slice the potatoes and put them in water to wash off the starch. Pour rapeseed oil into a hot pan, add potato slices at a temperature of 80%, fry until golden brown, remove and set aside. Leave a little base oil in the pot, put the pork belly into the pot, stir-fry until it changes color, add a little light soy sauce, cooking wine, Sichuan pepper, green onion, ginger, garlic, bean paste, and chili pepper to stir-fry the red oil fragrance.

Then add potato slices and stir-fry evenly until the water is completely dry, then add cumin powder and stir-fry, green peppers, garlic sprouts, stir-fry evenly to get out of the pot.

Chop the pork ribs into small pieces and marinate them in light soy sauce, water starch and cooking wine for about 10 minutes. In the oil pan, fry the pork ribs at 180 degrees, fry until the ribs are 8 ripe, and the surface is brown. Slice the lotus root, cut the green and red peppers and onions into cubes, cut the celery into sections, and crush the ginger and garlic with a knife.

In a pot with a little oil, stir-fry ginger and garlic and dried chilies, Sichuan peppercorns, bay leaves, cinnamon, star anise, and tempeh. After stir-frying, first add the lotus root slices and stir-fry, after the lotus root slices are cooked, add the pork ribs, onions, green and red peppers, enoki mushrooms and celery in order, and stir-fry appropriately in the middle. When the vegetarian dishes are about to be fried, add dark soy sauce, Sichuan pepper oil, salt, and chicken essence to taste.

Wash and peel the potatoes and cut them into thin slices, cut the garlic sprouts into sections, cut the chicken thighs into cubes and marinate them with a little salt and pepper, peel and slice the garlic granules. Heat oil in a pot, stir-fry garlic sprouts until the surface is wrinkled, remove the potato slices, fry until the surface is yellowed, put out the chicken thighs, fry eight ripe, pour in garlic slices, and stir-fry with dried chilies. Return the potato slices and garlic sprouts to the pot, add oyster sauce, salt and pepper and stir-fry evenly, transfer to a dry pan, heat and serve!

Remove the sand line on the back and head of the prawns and wash them. Cut the peppers into sections; Cut the green onion into sections; Ginger slices; Peel the garlic; Finely chop the chives and coriander. Put the pot on the fire, pour in the salad oil, heat the oil for 7 percent, fry the prawns until the prawns turn red and remove them for later use.

Boil the pork belly and slice it for later use. Put salad oil in the pot, stir-fry the onion, ginger, garlic, shiitake mushroom, fungus, chili pepper and Sichuan pepper until fragrant, and fry the red oil on the bean paste. Add the prawns, add cooking wine, broth, salt, sugar, bring to a boil over high heat, turn to low heat and cook until the soup is exhausted, and season with chicken essence.

Add peppercorns and chili peppers and stir-fry until fragrant, then pour in the pork belly slices and stir-fry. Pour all the ingredients into the pot, add some sugar, salt, if it is too dry, add less water, add two tablespoons of chili oil and stir-fry until cooked, add chicken essence and pour it into the dry pot to become spicy dry pot shrimp.

Wash the fat intestine repeatedly with coarse salt and flour, and remove the intestinal oil until there is no mucus on the fat intestine. Pour water into the pressure cooker, pour in the washed fat intestines, add salt, cooking wine, dark soy sauce, spices, peppercorns, cinnamon, bay leaves, and press for 13 minutes. Remove the boiled fat sausage, rinse it with water, slice it with an oblique knife and put it on a plate for later use.

Chop the onion, red pepper, green onion, ginger, garlic and coriander. Pour oil into the pot, stir-fry the tempeh, pour in the fat sausage, red pepper, green onion, ginger, garlic and coriander and stir-fry for a while. Spread the lettuce leaves in the alcohol pot, put onions on the bottom of the pot, pour in the fried fat sausage, light the fire and stew while eating.

Spicy dry pot shrimp is a famous dish with both color and flavor, which belongs to Sichuan cuisine. The method is simple, the ingredients are not much, the taste is spicy, and the nutritional value is rich. The production time is 30-35 minutes.

Prepare shiitake mushrooms, fungus, green peppers, onions, fry potatoes and carrot strips, cut lotus root slices, broccoli stalks, celery and blanch; Sausages, pork belly slices and boiled, marinate the prawns that have been cut on the back and fry them out; Put green onion and ginger in the pot and stir-fry until fragrant, add the chili pork belly and stir-fry, and finally add all the ingredients until cooked and put it in a dry pot.

Peel and slice the potatoes, cut the red pepper into rings, cut the bacon into small slices, and chop the green onion, ginger and garlic for later use. Put some oil in a pan, a little more than when stir-frying, slowly add the potato slices in and fry until both sides are browned. Put a little oil in the wok, pour in a spoonful of watercress, stir-fry the red oil over low heat, add the bacon slices, and continue to stir-fry over low heat to get the oil.

Add chopped green onions, ginger and garlic, red pepper rings, stir-fry until fragrant, pour in potato slices, a spoonful of cooking wine, a spoonful of soy sauce, half a spoon of sugar, stir-fry evenly, drain the juice, add a little salt out of the pot.

Cut the rabbit into small pieces and marinate them in salt for half an hour, then fry them dry in oil. After the rabbit is fried and drained, scoop it up, fry the condiments, fry the bean cress and tempeh first, and when the flavor comes out, then add ginger, onions, garlic, dried sea pepper, peppercorns, star anise, and stir-fry for a while, and the taste will be fried. Put the rabbit in and stir-fry for a while, and when the rabbit tastes, you can put two wattles to fry.

Stir-fry more, and the spicy flavor of the two wattles will come out and enter the rabbit. When you are about to start the pot, you can fry the vegetables twice, and you can do it.

Ingredients:

Jiwei shrimp, flower nails, potatoes, red peppers, dried chilies, garlic, ginger, Sichuan peppercorns, coriander, vegetable oil, bean paste, light soy sauce.

Steps:Step 1: Cut the pork belly into thin slices and bring to a boil over high heat with a little water.

Step 2: Turn the water to low heat and stir out the grease to golden brown.

Step 3: Cut the potatoes into thick slices, rinse and drain, and fry over medium-low heat until golden brown on both sides.

Step 4: After removing the shrimp line, the prawns are opened and marinated in salt and cooking wine for 10 minutes.

Step 5: Fry the prawns in the oil from the potatoes until golden brown on both sides.

Step 6: Add the oil to the peppercorns, garlic and dried chili peppers and simmer until fragrant.

Step 7: Put the red pepper and ginger into the nails.

Step 8: Add potato chips and prawns and stir-fry over high heat.

Step 9: Add an appropriate amount of boiling water and light soy sauce.

Step 10: Cover the lid for 5 minutes, then reduce the juice on high heat and add the coriander.

1. Prepare half a cauliflower, 1 small piece of cooked bacon, a few garlic sprouts, 3-4 spicy millet, then prepare 2 cloves of garlic, a few slices of ginger, 1 section of green onions, more than a dozen peppercorns, 4-5 dried chili peppers, 1 spoon of bean paste, 2 spoons of light soy sauce, 1 teaspoon of sugar, 1 spoon of chicken essence, half a spoon of Sichuan pepper oil, etc.

2. Break the cauliflower into small flowers one by one, then put it in a pot, put a spoonful of salt and soak it in water to remove insect eggs and dust.

3. Cut the cooked bacon into small slices, garlic and ginger into small particles, green onions into small pieces, dried chili peppers into small pieces, garlic sprouts into small pieces, millet spicy cut into horse ears, and then put them on a plate separately, and put in a small half of the pepper and dried chili peppers together for later use.

4. Clean the soaked cauliflower, then take it out and dry it for later use.

5. Put water in the pot, bring to a boil over high heat, put in a spoonful of salt and a few drops of vegetable oil, pour the cauliflower into the pot and blanch for about 1 minute, blanch the cauliflower until it is 8 minutes cooked, and take out the blanched cauliflower and dry the water for later use.

6. Heat a little oil in the pot, turn on medium heat, put the bacon into the pot and fry the fat, and the bacon is slightly rolled.

7. Slightly oily bacon, slightly rolled, add green onions, ginger and garlic, dried chilies, Sichuan peppercorns, bean paste, stir-fry over low heat to bring out the fragrance, and then add 2 spoons of light soy sauce, 1 teaspoon of sugar, and half a spoon of dark soy sauce.

8. Continue to stir-fry over medium-low heat to color the bacon and bring out the fragrance of the seasoning. Pour in the cauliflower and chicken essence and stir-fry evenly to let the cauliflower absorb the flavor for about 1 minute.

9. Stir-fry the cauliflower and seasoning evenly, add the millet spicy and green garlic seedlings and stir-fry evenly over high heat, fry the green garlic seedlings for about 20 seconds, put in a little pepper oil, stir-fry evenly out of the pot and put it on a plate.

The most common dry pot dishes are dry pot chicken, dry pot cauliflower, dry pot potato chips, dry pot large intestine, dry pot mutton, and dry pot fish. Normally, the dishes that need to be cooked are first cooked and then put in a dry pot.

Spicy pig's trotters in a dry pot.

Pig's trotters, green bamboo shoots, ginger slices, garlic slices, dark soy sauce, salt, monosodium glutamate, chicken essence, cinnamon, seasoning, grass fruit, bay leaves, dried chili peppers, tree peppers, Sichuan peppercorns, sesame peppers, sugar, soy sauce.

Cut the pig's trotters into large pieces, cut the green bamboo shoots into hob pieces, and of course, ginger and garlic slices are also indispensable. Pork trotters in sauce: Add water, dark soy sauce, salt, monosodium glutamate, and chicken essence to the pot.

Then put in the cinnamon, spices, grass fruits, bay leaves, put a little less dried chili, put the pig's trotters down, about an hour of sauce, and twenty minutes in the pressure cooker. After the pig's trotters are sauced, fry the pig's trotters: put red oil, dried chili, tree pepper, Sichuan pepper, and sesame pepper in the pot, and then add monosodium glutamate, chicken essence, ginger, and garlic slices and stir-fry.

Pig's trotters and green bamboo shoots stir-fry slightly. Add water, add some soy sauce, monosodium glutamate, chicken essence, and a little sugar to adjust the taste, and finally stew it.

Dry pot Chiba tofu.

Cut the chiba tofu into thin squares, soak in salted water for 30 minutes, wash the pork belly, put it in water and cook until the chopsticks can penetrate it, remove it and cut it into slices for later use. Cut the garlic sprouts, cut the green and red peppers into diamond shapes, cut the peppers, slice the garlic, and chop the bean paste. Heat a little oil in a pan and stir-fry with chili pepper and garlic until fragrant.

Pour in the pork belly, stir-fry the oil, add the chiba tofu and an appropriate amount of bean paste and stir-fry until fragrant. Sprinkle with green and red peppers and garlic sprouts, add soy sauce and salt and stir-fry evenly.

1.Put the pork ribs into a pot with cold water, add ginger slices and cooking wine to blanch, boil the water for about 1 minute and remove it.

2.Remove the pork ribs, add a little salt, light soy sauce, white pepper, cooking wine and marinate for about 20 minutes.

3.To prepare the side dishes, peel and cut the carrots and potatoes into a hob wok, add a little more vegetable oil, fry the ribs until the surface is slightly charred, and remove the oil.

4.Side dishes are fried and removed from the oil.

5.Pour out the excess oil, leave a little base oil, add minced ginger and garlic, dried red pepper, Sichuan peppercorns, and star anise and stir-fry until fragrant.

6.Add the pre-chopped Pixian bean paste and stir-fry the red oil.

7.Add the pork ribs and stir-fry a few times.

Then add the lotus root slices and celery, light soy sauce, dark soy sauce, cooking wine, a little salt, a little sugar and stir-fry for a while until the lotus root slices and celery are broken.

8.Finally, add the pepper and shallots, stir-fry a few times, and turn off the heat.

Add coriander and white sesame seeds and stir well.

The practice of dry pan fat sausage.

Ingredients: 1 braised fat sausage, 2 green peppers, 1/2 onion, 2 shallots, appropriate amount of shredded ginger, 4 garlic

Pixian bean paste, a little peppercorns, nine dried chili peppers, a spoonful of white wine, a spoonful of soy sauce, and a spoonful of sugar.

Steps:Pixian watercress is chopped with a knife;

Ginger shredded, garlic sliced;

Cut the shallots into sections, and leave the dried chili peppers uncut;

Cut the onion into slices;

Cut the peppers into slices;

Fat intestines are cut into sections;

Heat a little oil in a pot, add peppercorns and stir until fragrant, then add shredded ginger and garlic slices;

Add dried chili peppers and shallots and stir-fry until fragrant;

Add Pixian bean paste and stir-fry the red oil;

Pour in the fat sausage and stir-fry the oil;

Pour in the white wine and soy sauce and continue to stir-fry;

Add sugar and stir-fry;

Pour in the onion and green pepper and stir-fry the raw and ready to get out of the pan;

Put it on a plate, and a plate of fragrant dry pot fat sausage is ready.

Ingredients: cauliflower, bacon (seven points fat and three points lean), peppers, garlic leaves, garlic heads, ginger, oil, salt, spicy sauce, cooking wine.

Method: 1. Soak the whole cauliflower in light salt water with the flower bulb facing down for 10 minutes, and force out the insects hidden in the cauliflower. Then use a knife to divide the cauliflower into small florets.

2. The root of the garlic leaf should be flattened with a knife and then cut into pieces.

3. Chop the garlic and ginger into pieces, and cut the pepper into small hob blades. Cut the bacon into slices.

4. Pour oil into a hot pan, stir garlic and ginger until it is hot, and then stir the bacon to make it salty. (Don't put too much oil at this time).

5. Place the bacon on one side of the pot, pour in the cauliflower and stir-fry a few times, and pour some cooking wine into the pot. (Beer is better).

6. Stir-fry the cauliflower without stopping, and add oil to the pot twice halfway.

7. When the cauliflower is half-cooked, add the red pepper and stir-fry, and then immediately put it into a dry pot.

8. In a dry pot, pour in the spicy sauce and green garlic. (For the sake of health, do not add salt and monosodium glutamate to the dry pot at this time, salt and monosodium glutamate are not suitable for long-term heating).

Try to put the bacon on the bottom of the dry pan when serving. Close the lid of the pan, light the pan and wait for the contents to heat up.

9. Wait for the pot to boil, in order to avoid the bottom of the pot from boiling dry, you can add half a cup of hot boiling water to the pot to heat the cauliflower (for health, use water instead of oil), and when the cauliflower is almost crispy, add salt and monosodium glutamate to taste. The dry pot cauliflower should be stirred with chopsticks from time to time during the heating process.

Search on the Internet There are a lot of spicy dry pot shrimp spicy dry pot field chicken spicy dry pot duck head Make sure you will be hungry after reading it. . .