When cooking dry pot dishes, the main ingredients are generally not thick, and the finished dishes are not thick, and the soup is less oily and more fragrant. 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 accessories according to the main ingredients, which play a complementary role in taste, such as chicken offal with small green and red peppers, potato rabbit meat, chicken with bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and delicious dried vegetables (dried chicken miscellaneous), dried and moist dried vegetables (dried rabbit) and soft dried vegetables (dried chicken with bamboo shoots). Below, I will tell you three popular methods and technical keys. ?

Grilled chicken offal?

Generally, the chicken offal in the griddle is mixed with pickled pepper, and the chicken offal in the dish is crisp, tender and delicious, hot and sour. The preparation method comprises cleaning chicken offal (chicken intestine, chicken heart, chicken liver, etc.). ), respectively, change knives, put them in a boiling pot with cooking wine, soak them in water and take them out. Heat a wok, add salad oil, saute ginger slices, onions, pickled peppers, wild peppers, small green peppers, stir-fried chicken offal, cook wine, add a little fresh soup, add salt, pepper, sugar, chicken essence and monosodium glutamate, stir-fry until the juice is dried and the chicken offal is cooked, and put it in a raw iron pot. ?

Technical key:

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

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

3. When making griddle chicken offal, the firepower should be large, the amount of soup should be small, and the frying time should be short. Frying for too long will easily cause the chicken offal to become old, tough and spongy. ?

4. If you need to heat after serving, keep warm with a small fire and keep shoveling with a wooden shovel. ?

5. After eating the main ingredients, if you need to add other raw materials, it is usually handled in 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, and the cooked rabbit meat is dry, fragrant and moist. What about potatoes? NFDA 1？ Soft, spicy and delicious, with strong cumin flavor. The production method is: peeling potatoes, cutting into pieces, frying in a 40% hot oil pan until the skin is slightly hard, and taking 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 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 chips, cook wine, add a small amount of fresh soup, add refined salt, sugar, monosodium glutamate, chicken essence and cumin powder, etc. ?

Technical key:

1. The raw potato with less water content is used as an auxiliary material, which is conducive to maintaining the characteristics of dryness, fragrance and moistening of dishes. The potato is also served with cumin as a seasoning. ?

2. Stir-fry salad oil, vegetable oil, old oil with spices and watercress to make a finished dish with five flavors. ?

3. Use medium fire when cooking the dry pot rabbit, and the juice of the dish must be drained to make the rabbit meat dry and add more cumin powder. ?

4. Generally, you don't need heating when eating. If you need to add other raw materials after eating, you can process them in the kitchen or blanch them after adding red soup. ?

Chicken with bamboo shoots?

Generally, bamboo shoots are spicy, and the cooked chicken is delicious, soft and crisp. The preparation method comprises soaking dried bamboo shoots in warm water, and cutting into knots; Slaughter the black-bone chicken, wash it, cut it into pieces and put it in a pressure cooker. NFDA 1？ After fishing out. Heat a wok, add old oil to heat it, add dried Chili, pepper, ginger, garlic and onion to stir fry, add Pixian watercress to stir fry, add star anise, mulberry and cinnamon to stir fry, add black-bone chicken and bamboo shoots to cook wine, add fresh soup, add refined salt and sugar.

Technical key:

1. Tuwu chicken must be pressed in a pressure cooker to eat delicious; After bamboo shoots are soaked, they need to be rinsed repeatedly to remove astringency. ?

2. Stir-fry watercress on low heat and keep shoveling to prevent burning; The purpose of adding spices is to make dishes with five flavors. ?

3. When cooking bamboo shoots, use medium fire, and the soup is relatively more after cooking, so that the chicken juice is more and delicious. ?

4. When eating, you can heat and keep warm with small fire. If you need to add other raw materials after eating, you usually add red soup before blanching.