What dishes do you know from the dry pot series? Tell me about your best ones? The dry pot series of dishes can be said to be very popular with everyone. It is said that dry pot dishes originated in Deyang City, Sichuan Province. They are mainly spicy and delicious. Of course, now you can eat Sichuan food about dry pot all over the country. In Chongqing , Hunan, Hubei, and Jiangxi are also more popular. The more famous ones include dry pot cabbage, dry pot sausage, dry pot potato slices, dry pot chicken, dry pot duck, dry pot beef, etc. It can be said that all general ingredients can be cooked using the dry pot technique. Of course There are many griddle pot dishes, and it will be a blessing if you know how to cook them. Here are two delicious griddle pot dishes that we often eat, namely griddle pot sausages and griddle pot potato slices, for your reference!

Potatoes are a powerful supplement to our staple food, and there are many ways to make them, such as shredded potatoes, potato chips, French fries, mashed potatoes, etc. Dry pot potato chips are one of the most popular ways to make potatoes. Outstanding, it is a traditional famous dish in Sichuan and Chongqing made with potatoes, pork belly, as the main ingredients, and salad oil, onions, and garlic as seasonings. It has a spicy taste and is worth tasting. How to make dry pot potato slices

Prepare the ingredients and seasonings, slice 2 potatoes, 300 grams of three-layer meat into thin slices, cut green and red millet pepper into small pieces for garnishing, smash the garlic, shred half of the onion, and green onion Cut into small pieces, cooked sesame seeds, a tablespoon of bean paste, soy sauce, cooking wine, salt, chicken essence

Step 1: Boil water in a pot, put the potato slices into the pot and cover them with water first, pick them up after two minutes, otherwise It is easy to stick to the pan when frying, so lay out the shredded onions at the bottom of the dry pan and set aside

Step 2: Fry the three layers of meat until slightly brown, stir-fry out some of the oil, and then drain the excess oil Pour it out, fry the three layers of meat and push it aside. Add the garlic and bean paste to the pan and saute until fragrant. After the bean paste is fragrant, add the potato slices and stir-fry evenly. Add seasonings, soy sauce, cooking wine, salt, and chicken essence again. Stir well and the delicious dry pot potato slices are ready!

Griddle pot sausage is also a famous traditional dish, popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat intestine is full of strength, bright red in color, soft in texture, fresh in taste and has a long aftertaste. The taste is quite tempting, neither old nor tender, spicy and fragrant, super enjoyable, and definitely a rice killer. Friends who like to eat fat intestines should not miss the recipe of dry pot fat intestines. Prepare the ingredients and seasonings. Wash 1200 grams of pig intestines and braise the plant spices for the intestines: star anise and cinnamon bark. Orange peel, bay leaves, ginger, green onion sections, garnishes: chopped green peppers, red peppers, shredded onions, shredded green onions, ingredients: ginger, sliced ??garlic, peppercorns, garlic sprouts, oyster sauce, a tablespoon of bean paste

Step 1: Add water to the pot and bring to a boil, add the prepared spices, pig intestines, cooking wine and dark soy sauce, cook together until they can be penetrated with chopsticks, then pick them up and marinate them Large intestines on a plate!

Step 2: Place the shredded onions in a dry pot. You can also use a frying pan without a dry pot. Cut the large intestine, put oil in the pot, add the large intestine, add vinegar, and drop a few drops of lemon juice. The large intestine fried in this way is crispy and tender

Step 3: Stir-fry the large intestine until it looks like tiger skin, push the large intestine to one side, stir-fry the ginger, garlic slices and bean paste until it turns red, stir-fry After the oil turns red, add green and red peppers, add green onions and stir-fry evenly. Add seasonings: light soy sauce, salt, oil, cooking wine and stir-fry again. Stir-fry evenly and transfer to a dry pan with onions. , and finally sprinkle with chopped garlic sprouts. You know the feeling of eating it while cooking. It’s so spicy that I can’t stop eating it, hehe!!! The homemade version of griddle-pot sausage is completed.

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