Today, I will share with you a dry pot dish, "Thousand pages of dry pot tofu", which originated in Sichuan and Chongqing. It's the same as hot pot, but not the same as hot pot. There are few soups in dry pot dishes, which are usually served directly on the table, and there is no restriction on the ingredients. After learning this method, you can cook all kinds of dishes, such as dry pot chicken, dry pot rabbit, dry pot frog and so on. Let's share our practice in detail. Let us learn from our favorite friends.

Chefs share the practice of "dry pot tofu", which is spicy and refreshing, and the more you eat, the more delicious it is.

Griddle thousand pages tofu

1. First cut the pork belly into large pieces, remove the skin, and then cut it into even pieces. Cut a thousand pages of tofu into strips and slices. Don't cut it too thick, it will taste better.

2. Wash 500g coriander and cut into sections, and cut 500g sweet pepper into sections. This food is spicy. In order to taste and enrich the color of food, you should put more string peppers and millet peppers.

3. Next, prepare small ingredients, cut ginger into diamond-shaped slices, chop onions into chopped green onion, and chop garlic into small pieces and put them together for later use.

Next, let's fry chiba tofu and burn oil in the pot. When the oil temperature is 60% hot, fry the chiba bean curd in the pot for 20 seconds. Take out the tofu immediately after it swells and floats. Chiba bean curd is easier to absorb soup after frying, and it can also be supplemented with some oil, which is more crispy.

5. After the tofu is fried, soak the small coriander in the oil pan, lubricate it quickly 10 second, and take it out immediately. Lubricating oil can make coriander mature quickly and keep crispy taste.

6. Burn the oil in the pot again. When the oil temperature reaches 50%, pour in sliced pork belly, stir-fry pork belly over medium heat to dry the water. After the pork belly is fragrant and greasy, add onion, ginger and garlic and stir fry. Stir-fry the small ingredients and add the green pepper. Continue to stir-fry until the green pepper is broken.

7. Then add 20g Chili sauce, stir the sauce evenly, pour 10g cooking wine along the pot to remove the fishy smell, evaporate the alcohol to remove the fishy smell, and pour in Chiba tofu after the cooking wine is completely evaporated.

Add 20g of steamed fish soybean oil, 6g of chicken essence, 5g of white sugar and 3g of pepper, stir-fry quickly, and stir-fry the seasoning evenly. If the salt is not enough, add a little salt. Then pour the coriander into the pot and sprinkle with cumin powder. Stir-fry over high heat and plate.

Technical points:

1. Chiba tofu is fried in advance, and it tastes better and crisper.

2. Lubricating oil can make coriander mature quickly and keep crisp and tender taste.

Pork belly must be fried, so it tastes more fragrant.