Dry pot, also known as dry pot dish, is a method of making Sichuan cuisine. Its characteristics are hemp, spicy, salty and fragrant, so pepper and pepper are two essential spices. Dry pot dishes are relatively fixed, unlike hot pot and soup pot, which can increase or decrease side dishes at will. In addition, compared with these two kinds, the dry pot soup is less, but it doesn't affect the taste at all, but it tastes fuller.

Dry pot is a kind of inclusive manufacturing method. You can say anything, whether it's chicken, beef, duck and other meat. Seafood ingredients such as shrimp and fish, or vegetarian dishes such as potatoes, cauliflower and Pleurotus eryngii are all classic dishes in the griddle. Moreover, the practice of dry pot is very simple and studious, and it is guaranteed to win the applause of the whole family at home.

Composition:

Chicken, millet spicy, dried Chili, onion, celery, ginger, garlic, Chili, Pixian bean paste.

Exercise:

1. Wash the chicken and cut into pieces. Add salt, light soy sauce, a little light soy sauce, cooking wine and pepper and marinate for 30 minutes.

2. Cut the dried pepper into two sections, peel and slice the garlic, cut the millet into large sections, cut the shallots into small sections, cut the ginger and celery into small sections, peel and shred the shallots and put them into the prepared dry pot for later use;

3. Put oil in a hot pot, add ginger slices, pepper and marinated chicken, stir-fry the water, and fry the chicken with low fire until golden brown;

4, add celery, garlic slices, millet spicy, stir fry;

5. Add dried chillies and 1 tbsp Pixian bean paste, and continue to stir-fry for 1 min, and stir-fry dried chillies and bean paste until fragrant;

6. Add the right amount of salt, pepper, chicken essence and sesame oil to taste;

7. Stir-fry for 30 seconds, then take out the pot, put it in a dry pot with onions at the bottom, and light the alcohol block. The steaming dry pot chicken is ready.

Tips:

1, chicken is easy to stick, hot pot with cold oil can make chicken not stick.

2, griddle chicken can add more oil appropriately, so that the fragrance will be more intense.

The bottom of onion is to prevent chicken from burning when heated. If there is no dry pot at home, this step can be omitted.

Composition:

Potato, pork belly, garlic sprout, garlic, dried pepper, green pepper, pepper, starch, Pixian bean paste.

Exercise:

1. Peel potatoes and cut into thick slices. After washing with clear water for several times, control the water to dry, add starch and stir evenly to ensure that each potato chip is covered with starch.

2, pork belly cut into pieces (not too much), garlic cut into powder, dried pepper cut into sections, green pepper cut into sections, garlic seedlings cut into sections;

3. Put the hot oil into the pot. After the oil temperature is 60% hot, put the potato chips in deep frying, fry them on both sides with low heat and take them out.

4, another pot, hot oil, add chopped pork belly and stir fry to get oil;

5. Add 1 tablespoon of bean paste, stir-fry the processed green pepper, dried pepper, minced garlic and prickly ash, stir-fry for fragrance, and stir-fry for red oil;

6. Add potato chips and stir well;

7. Add the right amount of salt, chicken essence, pepper, soy sauce and oyster sauce to taste;

8, add garlic seedlings, stir fry a few times to eat.

Tips:

1, if the potatoes fry slowly, you can take out the potato chips and fry them after raising the oil temperature, so it is easier to fry them brown.

2, garlic seedlings must be placed at the end, and can not be fried too well, otherwise it will affect the fragrance and beauty.

Composition:

Thousand pages of tofu, pork belly, garlic sprout, red pepper, green pepper, onion ginger garlic, pepper, Pixian bean paste.

Exercise:

1, pork belly slice, garlic sprout slice, red pepper slice, green pepper slice, onion ginger garlic slice;

2. Heat the oil in the pan, fry the thousand pages of tofu until the surface expands and bubbles, and take out the oil control;

3. Take another pot of hot oil, add onion, ginger, garlic and pepper, and stir-fry until fragrant;

4. Add pork belly and stir fry;

5. Add dried chili and bean paste, continue to stir fry, and stir fry red oil;

6. Add the fried thousand pages of tofu and stir well;

7, put a small amount of water;

8. Season with salt, chicken essence, oyster sauce, soy sauce and sesame oil;

9. Collect juice on the fire. When the juice is about to be harvested, put the garlic sprouts in, stir fry a few times, and then go out of the pot.