Dry pot dish is a popular dish in recent years. It was first popular in Hunan, Hubei and Jiangxi provinces, and then it was introduced and promoted by Sichuan chefs, forming a series of dry pot dishes, such as dry pot chicken miscellaneous, dry pot chicken, dry pot rabbit, dry pot frog, tube bamboo shoot chicken and so on.

Dry pot dishes are named after hot pot. There are many hot pot soups to adapt to scalding all kinds of raw materials; However, the dry pot vegetable soup juice is relatively small, and it is generally eaten directly as a dish. The first form of dry cooking is to fry the dishes in the kitchen, put them into a pig iron pot and serve them on the table. In order to prevent the dishes from affecting the taste after cooling, heat them with a small fire and move them with a wooden shovel to prevent them from sticking to the pot. Later, the dry pot dishes gradually evolved into eating the main ingredients, then using the dregs of the soup (or adding soup) to scald the rest of the raw materials or adding the rest of the raw materials by the chef for processing. This is something like a hot pot.

When making dry pot dishes, the main ingredients are generally not thick, and the finished dishes are not thick, and the soup is less, the oil is more and the flavor is rich. The flavor types of dry pot dishes generally include sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor and so on. Dry-pot dishes can be matched with different auxiliary materials according to different main materials, which play a complementary role in taste, such as chicken offal with Xiaoqing red pepper, rabbit meat with potatoes, chicken with tube bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and fresh-smelling dry-cooked dishes (dry-cooked chicken offal), dry-cooked and moist dry-cooked dishes (dry-cooked rabbit), and soft-flavored dry-cooked dishes (bamboo shoots and chicken). Below, I will tell the public about three popular methods and key techniques.

Grilled chicken offal

Generally, braised chicken offal is flavored with pickled pepper, and the cooked chicken offal is crisp, tender, delicious, sour and spicy. The preparation method is as follows: clean chicken offal (chicken intestines, chicken hearts, chicken livers, etc.), change the knife, insert it into a boiling pot with cooking wine, soak it in water, and take it out. Put the wok on fire, add salad oil to heat it, add ginger slices, scallion knots, pickled peppers, wild peppers and small green peppers, stir-fry the chicken offal slightly, cook the cooking wine, add a little fresh soup, add salt, pepper, white sugar, chicken essence and monosodium glutamate, stir-fry until the juice is dry and the chicken offal is ripe, and put it in a raw iron pot. ?

Key skills:

1. According to the different properties of various raw materials in the chicken offal, knife processing is carried out. For example, chicken intestines are cut into long sections (because the chicken intestines shrink greatly after being soaked in water), chicken hearts and livers are cut into large pieces with a rolling blade (because of the small size of chicken hearts and livers), and chicken livers are cut with a flower knife after fascia removal (because of the small size of chicken livers, it is even smaller if they are cut into pieces).

2. After the chicken offal is put into a boiling pot and soaked in water, it can not only remove some peculiar smell, but also keep the raw materials crisp and tender.

3. When making chicken offal in a dry pot, the firepower should be large, the amount of soup should be small, and the frying time should be short. If the frying time is too long, it will easily cause the chicken offal to become old, tough and spongy.

4. If heating is needed after serving, use a small fire to keep warm, and use a wooden shovel to keep moving.

5. after the main ingredients are eaten, if you need to add other raw materials, it is usually processed by the kitchen, such as adding chicken blood, chicken offal and some vegetable raw materials.

Dry-pot rabbit

Generally, dry-pot rabbits are made into cumin spicy flavor, and the cooked rabbit meat is dry, fragrant and moist, and potatoes? NFDA1? Soft, spicy and delicious, with strong cumin flavor. Its preparation method is: peeling potatoes, cutting them into pieces, inserting them into a 41% hot oil pan, frying them until they are mature and the skin is slightly hard, and taking them out; Cut the rabbit meat into small pieces, marinate it with salt, ginger and onion juice and cooking wine, fry it in a hot oil pan until it is crisp outside and tender inside, and then take it out. Heat a wok, add salad oil, stir-fry dried Chili, pepper, ginger, garlic and onion, stir-fry Pixian watercress, add rabbit meat and potato, cook cooking wine, add a little fresh soup, add salt, sugar, monosodium glutamate, chicken essence and cumin powder, and stir-fry until the water will be dry.

Key skills:

1. Choosing potato as an auxiliary material is beneficial to keep the dishes dry, fragrant and moist, and potatoes also take cumin as a seasoning.

2. salad oil, vegetable oil, and old oil fried with spices and watercress can be used to make the finished dish with five flavors.

3. When making dry pot rabbits, it is necessary to use medium fire, and the juice of the dishes should be drained to make the rabbit meat dry and fragrant, and cumin powder should be added more.

4. Generally, it does not need to be heated when eating. If you need to add other raw materials after eating, it can be processed in the kitchen or blanched after adding red soup.

bamboo shoots chicken

Generally, bamboo shoots chicken is spicy, and the cooked chicken is fresh, fragrant, soft, crisp and spicy. The preparation method is as follows: the tube bamboo shoots are soaked in warm water and cut into knots; Slaughter the black-bone chicken, clean it, cut it into pieces, and insert it into a pressure cooker to press it? NFDA1? After fishing out. Put the wok on the fire, inject old oil to heat it, add dried Chili, pepper, ginger, garlic and onion to stir-fry, add Pixian watercress to stir-fry wonderfully, add star anise, three-step cinnamon to stir-fry, add black-bone chicken and bamboo shoots, cook cooking wine, add fresh soup and add refined salt and sugar.

Key techniques:

1. Tuwu chicken must be put into a pressure cooker to make it taste good; After the bamboo shoots are soaked, they need to be rinsed repeatedly to remove the astringency.

2. Stir-fry watercress with low fire and keep shoveling to prevent scorching; The goal of adding spices is to make dishes with five flavors.

3. When cooking bamboo shoots, use medium fire, and there will be more soup after cooking, so that the juice in the chicken will be rich and delicious.

4. When eating, it can be heated and kept warm with low fire. If you need to add other raw materials after eating, you usually add red soup before blanching.