Materials: 5000 grams of salad oil, 500 grams of shallots, 150 grams of ginger, 200 grams of garlic, 100 grams of onions, 80 grams of carrots, 150 grams of lemongrass, 250 grams of dried chili, 50 grams of parsley, 150 grams of parsley, 30 grams of sesame seeds, 50 grams of star anise, 50 grams of cinnamon, 25 grams of cardamom, licorice, cloves, and sannas, green peppercorns 30 grams.

Practice:

1, lemongrass, parsley cut into sections to be used, chili pepper, leaves and other spices (except pepper) with warm water to wash and control dry to be used.

2, take a soup bucket on the fire, add salad oil to 50 percent heat, change to medium heat under the ginger, garlic, carrot slices first fried, and then under the small onion, onion silk, parsley section of slow simmering over low heat, stirring until a variety of material water is almost dry, and then under the cilantro and spices simmered over low heat to the flavor, the end of the fire away from the mouth of the sprinkled into the 30 grams of green peppercorns, covered with a lid simmering for 20 minutes, and then filtered to stay in the oil can be.

Finished product features:

Fresh aroma, slightly numb, slightly spicy, suitable for "dry pot cabbage", "dry pot four seasonal beans" and other vegetarian dishes.

Method of making dry pot sauce:

Materials:

1 bottle of "Hu Yumei" bean sauce, 5 bottles of "Sichuan and Hunan" spicy sauce, 4 bottles of "Hunan" chili sauce, 4 bottles of "Hunan" chili sauce, 4 bottles of "Hunan" chili sauce, 4 bottles of "Hunan" chili sauce, 4 bottles of "Hunan" chili sauce, 4 bottles of "Hunan" chili sauce. "4 bottles," Lao Ganma "spicy black beans 1 bottle, 250 grams of cooked ground peanuts," Li Jinji "garlic sauce 2 bottles, 200 grams of butter, 200 grams of salad oil, 100 grams of homemade onion oil, 200 grams of red oil, garlic, 200g of red oil, 150g of garlic, ginger and onion, 3 bottles of mash, 2 bags of thirteen spices, 35g of black pepper and 50g of rock sugar.

Production:

The pot on the fire with butter, salad oil, red oil is hot, under the garlic, ginger, onion end of a small fire to dry out the aroma, and then add a variety of sauces, mash stir-fry mix well, add crushed rock sugar on a small fire simmering until the aroma of thick hair thick, and then sprinkled into the thirteen spices, cooked peanuts, crushed black pepper, dripping homemade onion oil stir-fry evenly, and then drying through the pot.

Features:

Red color, spicy and tasty, suitable for "dry pot hare", "dry pot octopus", "dry pot beef tendon" and other meat as the main ingredient The dry-pot dishes are made with meat as the main ingredient.

As for how to do a good job of dry-pot dishes, in addition to modulation of good dry-pot sauce suitable for local tastes, the Kyushu dock dish masters have some tips:

A, dry-pot dishes, although the so-called "dry-pot", in fact, is not absolutely dry, although the raw materials are mostly to be dry-fried flavor, but the operation of the operation can be added to a bit of soup (or replace the wine), in order to make the sauce more flavorful, and the dry-pot dish is not absolutely dry. Wine to replace), in order to facilitate the sauce, flavor material effectively integrated, otherwise the taste is too dry, but also easy to paste.

B, dry pot dishes when the pot, you can be in the bottom of the onion dripping some beer, and then put on the dishes, not only to add flavor and anti-sticking bottom, in addition with a small hand spatula on the table, the guests eat, the waiter with the hands of frying a frying, so that the aroma of the overflow, the effect is even better.

C, usually ham on the fat oil, not much use, in fact, used to fry "dry pot cabbage" (general practice is to cabbage and pancetta with sautéed), "dry pot lettuce" and other materials, the effect is very good, the flavor is very strong.

D, dry pot dishes more material head, but also very tender, in fact, do not have to fry too much, only the main ingredients fried through, so that the color is much better.

Also attached to the Kyushu dock dish master dry pot sauce recipe:

Dry pot dish is relative to the hot pot and the name, its seasoning is flexible and varied, cooking methods are diverse, less soup, more grease, aroma is rich. The production of dry pot dishes is to cook the dishes first, and then transferred to the pot in the table to eat, while with the pot with the stove with a small fire heating insulation, so that the dishes in the pot to maintain the best taste, in order to prevent the dishes from sticking to the pot, the following are generally padded with shredded onions, and sometimes need to use a spatula shoveling from time to time. Later, dry pot dishes gradually evolved into the main ingredients after eating, and then use the remaining soup (or soup) hot food other raw materials or by the chef to add other raw materials processed for consumption, which is somewhat similar to the hot pot form of dining, such as the recent popularity of the dry pot of duck head and so on. Production of dry pot dishes, the main ingredients are generally not code thickening, into the dish is not thickening, and into the dish after the soup is less, more fat, rich flavor. The flavor of dry pot dishes generally have sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor and so on. Dry pot dishes should be matched with different auxiliary materials according to different main ingredients to play the role of complementary taste, but in general, the aromatic or tuberous auxiliary materials, such as parsley, onions, mushrooms, bamboo shoots, potatoes, etc., leafy vegetables are less applied.

Dry-pot dishes are usually flavored with a spicy flavor as the base flavor, and then flexibly applied according to different dishes on the basis of the spicy flavor, generally using dry-pot sauce and spicy oil can be used.

Spicy dry pot sauce method:

Pot of peanut oil 2000 grams of hot, under the onion and ginger 200 grams of each sautéed, and then under the pickled pepper velvet 300 grams of PI County 1000 grams of bean paste stir-fried incense, under the Spicy Chilli Pepper 250 grams of chili sauce, barbecue sauce 125 grams of sauce, seafood sauce, pork sauce, 240 grams of sauce, AXA Brahman's beef black bean sauce 650 grams of sauce, Miele 700 grams of sauce, onion and ginger flavored black bean sauce. 250g of green onion and ginger flavored black bean sauce, 100g of cooked sesame seeds can be stir-fried well out of the aroma.

Another introduction to introduce a few examples of practical dry pot sauce.

Dish master reply:

Dry pot dishes taste mainly savory, spicy, spicy, soy sauce, etc., regardless of the method into the dish, should try to highlight the characteristics of the aroma, or stimulate the raw material itself, or with the addition of aroma sauce and other methods to increase the aroma of the dishes.

Spicy dry pot sauce:

2,000 grams of salad oil, Guilin chili sauce 2 bottles, Meile spicy sauce 2 bottles, three five hot pot base 3 bags, Xiao Lao five perfumed fish material 2 bags, Pixian 500 grams of soybean paste, pickled pepper mushrooms 400 grams, fried incense can be used to go when the dishes with deep-fried garlic and spicy oil.

Aromatic dry pot sauce:

Aroma Granny spicy beef sauce 200 grams, 200 grams of Haitian spicy sauce, marinated sauce 2000 grams, 500 grams of oyster sauce, 400 grams of seafood sauce, sesame sauce, peanut butter 150 grams, 100 grams of breast milk, thirteen 30 grams of spices, monosodium glutamate 300 grams of chicken 200 grams of chicken 200 grams of chicken 200 grams of chicken 200 grams of chicken 200 grams of chicken 200 grams of chicken 200 grams of chicken 200 grams of water stirred above the ingredients plus 1,000 grams of water, pot on the fire under the salad oil 500 grams, into the stirred sauce, small fire fried incense can be.

Dish master tips:

Dry pot dishes have a lot of variations in flavor, common sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor, etc., so the recipe for dry pot sauce is also very varied, depending on the person. Here are three sauce recipes to help.

Recipe 1:

Salad oil 150 grams burned to 30% heat, under the Yongfeng hot sauce, Lee Kum Kee bean paste, chili sauce, A Xiangbao Vegetarian Spicy Sauce 1 bottle, simmer for 20 minutes until the beans crispy, under the cumin particles, peel particles of 200 grams, ginger rice, garlic rice 50 grams, continue to simmer for 10 minutes, add fine chili pepper (amount according to the taste of the local customers need to adjust), oyster sauce, garlic, oyster sauce, cumin, cumin, cumin and garlic. Add fine chili powder (the amount according to the needs of the taste of local diners to adjust), oyster sauce, sesame seeds, chicken powder 50 grams each and mix well.

Recipe 2:

Li Jinji seafood sauce, chili sauce 2 bottles, Pixian bean paste 200 grams, 10 grams of ginger powder, Miele spicy sauce, Lao Ganma spicy sauce, Li Jinji oyster sauce 1 bottle, cumin 5 grams of the above raw materials can be adjusted.

Recipe 3:

Put 120 grams of salad oil in the pan, add 100 grams of chili sauce, 200 grams of spicy sauce, 50 grams of Guilin hot sauce, 25 grams of Lapa beans, 30 grams of chopped pepper sauce, salsa, 10 grams of five-spice powder, dry onion rice, garlic rice, ginger rice, stir fry on a low flame for 20 minutes.