Dry pot dish is a very popular dish in Sichuan. Compared with hot pot, dry pot dish has relatively less soup. In order to avoid affecting the taste of the dishes after cooling, the dishes are processed in the kitchen and put into the pot, and then heated and insulated on the dining table. Let's share the practice of spicy dry pot shrimp.

Food: 300g of prawn, 7 garlic, 5g of ginger, 30g of pepper, 20g of millet pepper, 50g of onion, 20g of mushroom, 5g of coriander, celery festival10g, watercress,10g, 30g of Sichuan-style griddle sauce and salad oil/kloc.

Exercise:

1. Put it in a pot, pour salad oil, cook it at 170, fry the shrimp until golden brown, and take it out for later use.

2. Put100g salad oil into the pot, and stir-fry bean paste, ginger, garlic, Sichuan-style dry pot sauce and dried pepper at 120 for seasoning.

3. Cook the mushrooms for about two minutes, then add shrimp, fresh fragrant powder, celery festival, bell pepper, millet pepper and onion, and fry for 1 minute.

4. Sprinkle coriander in the pot and serve. After eating the things in the pot, you can light a fire and put it in other dishes you like to cook.

Manufacturing key:

(1) Material selection is the key to making spicy shrimp. Shrimp must be fresh. You can use live shrimp, Penaeus monodon or chilled shrimp. If you choose chilled shrimps, you should use shrimps with thin skin (thick black skin), less brains and full meat, because thick skin will not make them crisp, brains will easily blow up and consume too much oil, while heads without full meat will be fried to make firewood.

(2) When choosing chilled shrimp, improper thawing will also affect the quality of vegetables. Shrimp should not be exposed to the air to thaw naturally, or its head will turn black. The correct way is to soak the shrimp in water and rinse it with small flow of tap water until the shrimp melts.

(3) Pickled peppers should be thick and bright in color. It is best to pickle peppers with bullets to ensure the dishes are mellow and spicy.

(4) When frying shrimp, control the oil temperature and quantity. The amount of oil is controlled to be 4-5 times that of shrimp, and the oil temperature is 60-70% hot with slight smoke. Because the oil temperature is too high, it is easy to fry shrimp, while the oil temperature is too low, the shrimp is not brittle. Fry until the shrimp just floats up, and then take it out, not too long.

(5) When cooking spicy oil, don't use too many spices (such as Amomum tsaoko and nutmeg) to highlight the taste of citronella and cumin.

A spicy shrimp griddle is a success. It seems simple, but it's not. Many people like to eat open-backed shrimp, but spicy pot shrimp is not recommended. This is also to avoid dehydration of shrimp!