Dry pot, one of the methods of making Sichuan cuisine, originated from Sichuan and Chongqing, and tastes spicy and delicious. Dry pot is named after hot pot. There are many hot pot soups, which are suitable for scalding various raw materials; Dry pot soup is less, and it is usually eaten directly as a dish.

condiments

Pork belly 500g lotus root 1 potato 1 onion 1 cauliflower 1 Pleurotus eryngii 1.

condiments

Green pepper 1 red pepper 1 soy sauce 2 tablespoons spot oil 1 bean paste 2 tablespoons pepper sugar 1 onion, ginger and garlic.

The practice of griddle pork belly today's private kitchen steps

1.

Peel and slice lotus root.

2.

Peel and slice the potatoes.

3.

Choose cauliflower into small flowers, soak them in salt water for ten minutes and then clean them.

4.

Sliced abalone and apricot.

5.

Wash onion and cut into pieces.

6.

Slice pork belly.

7.

Cut the green pepper and red pepper into pieces.

8.

Boil the water in the pot, blanch the cauliflower until it changes color, remove and drain.

9.

Boil water again, add lotus root slices, blanch, remove and drain.

10.

Then boil the water, add the potato chips and cook them, then take them out and drain them.

1 1.

Put a little oil in the pot, add a proper amount of pepper, stir-fry until fragrant, and then remove the pepper (you don't have to remove it if you are used to the hemp smell of pepper).

12.

Add chopped green onion, ginger slices and garlic slices and stir-fry until fragrant.

13.

Add pork belly slices and stir-fry to get oil. Stir-fry to get fragrance.

14.

Add onion and stir-fry until fragrant.

15.

Add lotus root slices, potato slices, abalone slices and cauliflower and stir-fry for a while.

16.

Add 2 tbsps of light soy sauce, oyster sauce 1 tbsps, 2 tbsps of Pixian bean paste, appropriate amount of pepper and sugar 1 tbsps, and stir well.

17.

Add green pepper and stir-fry until the heat is off.

18.

Just put it in the casserole.