1, spicy dry pot method: mince onion, ginger and garlic, blanch beef for later use, blanch broccoli and potatoes for later use, pour oil into the pot, add dried Chili, chopped Chili, minced onion, ginger and garlic, bean paste and a little rock sugar, stir-fry over high fire, add shredded onion and stir-fry until fragrant, and pour potatoes and a little rock sugar over low fire.

2, spicy dry pot (chicken, shrimp) practice: onion, green and red pepper are washed and cut into pieces, old tofu is cut into thick pieces and blanched, potatoes and lotus roots are cut into thick pieces, water bamboo is cut into rolling blades and blanched for standby, corn and cauliflower are also blanched for standby, and chicken pieces are washed and added with cooking wine, ginger, soy sauce and soy sauce. Fry in medium fire until the red shrimp oil is out of the pot, take it out for later use, add some cooking oil directly into the pot, then add the marinated chicken, fry until the chicken is slightly yellow and fragrant, then add the sauce of the freshly marinated chicken, Pixian bean paste and Chili oil, stir well, cover the pot and stew for about 5 minutes, add the old tofu, be careful when stirring, add the remaining vegetables and shrimp after the tofu becomes discolored and tasty, and add the light soy sauce.

3, spicy potato griddle chicken practice: potatoes and lotus roots are cut into pieces separately; Shred onion; Garlic is flattened; Sliced ginger; Cutting the stem of parsley into sections; After the chicken leg is boned, cut into pieces. If you like to chew bones, you can choose chicken pieces with bones, but not too big. Open medium heat, put oil in the pot, add half of onion, garlic, ginger and coriander, and stir-fry until the edge of onion is slightly yellow. Add the chicken and stir-fry over high heat until the chicken is golden brown. Then add Pixian bean paste and stir fry in red oil. Add lotus root slices and potatoes, turn to low heat and stir-fry slowly until the potatoes are cooked and the lotus root slices are slightly golden. When the vegetables and chicken are cooked, add dried chili and stir-fry a few times, then add pepper, cumin, thirteen spices, Chili powder and other seasonings and stir-fry evenly, and then turn off the heat. Take a pot that can be heated and spread the remaining onions, pepper segments, Flammulina velutipes and green bamboo shoots on the bottom. Put the fried chicken griddle on the vegetables and serve.