Dry pot is a popular dish, the earliest use in Hunan (Hunan), E (Hubei), Gan (Jiangxi) generation was later introduced into the Sichuan chef Sichuan cuisine to improve gradually formed a series of dry pot to the Sichuan flavor characteristics. Dry pot dishes are generally fried, stir-fried, burned, boiled combined with a variety of cooking methods into the dish, and requires the main ingredients do not code thickening into the dish without thickening the juice dry now oil highlights the dry fragrance and moist or crispy (fire bar) soft flavor simple thick fat and thick aroma characteristics. From the edible method of dry pot dishes also have their own characteristics, dishes made into a pan or small frying pan, the bottom of the pot burning a small fire to heat the guests to stir-fry their own hands with a small wooden spatula to stir-fry the main ingredients can be added to the hot pot after eating the red soup or broth to shabu-shabu other raw materials, so there are dry pots and firm with the characteristics of the hot pot. Dry pot dishes are made with a wide range of ingredients such as chicken, duck, fish, rabbit, beef, pork chop, chicken, fat intestines, squid, shrimp, crab, mushrooms, dried bamboo shoots, potatoes, cucumbers, fungus, etc., and meat and new vegetarian ingredients can be cooked in the pot. Due to the diverse raw materials and texture of the dry pot dishes into the different requirements of different dishes and other specifics, so in the cooking and seasoning to be flexible. \x0d\1 knife processing: raw materials in the necessary knife processing, regardless of slices, dices, blocks are required to be the same size and thickness of the same length of the same, the shape of the ingredients are subordinate to the main ingredients and should be slightly smaller than the shape of the main ingredients of some special raw materials, such as: pork loin, gizzards, gizzards, squid, etc. must be removed from the waist of the bashfulness of the stem membrane, the Shanshan on a variety of knives in the shape of a cut into pieces. \x0d\2 Initial cooked treatment: heat treatment of raw materials is an important step in cooking dry-pot dishes through the heat treatment that can remove the raw materials in the fishy, bashful, foreign flavors and can shorten the cooking time, heat treatment methods are: boiling, boiling, frying three. For the texture of the raw materials and the requirements of the dishes to be used separately, the dishes required to maintain the crisp or tender raw materials such as: pork loin, yellow throats, ducks, goose intestines, chicken and other water boiled to the break can be. Beef, beef plate stem, fat intestines, duck, goose palms and other fishy heavier into the dish requirements (Huoba) soft, ZiNuo raw materials to be added to the ginger and onion wine in the water to cook (Huoba) soft after cooking. Squid, chicken, rabbit head, duck under the steak, duck lips, bullfrogs, pork ribs and other dishes require dry fragrant moist raw materials are first code flavor of the raw materials in the frying after frying to the dishes. \x0d\3 Seasoning: dry pot is different from burning, braising, steaming, cooking into dishes after a single flavor changes little. And dry pot dishes according to the nature of the raw materials can be adjusted to make chili flavor, spicy flavor, pickled pepper flavor, sour and spicy flavor, salty and fresh flavor, cumin spicy flavor (barbecue flavor), fish flavor and so on. For example: dry pot chicken is suitable for pickled pepper flavor, sour and spicy flavor to cook. Dry pot tea tree mushrooms are most suitable for home taste, dry pot paper eggplant with fish flavor is best, dry pot chicken is best to use spicy flavor to reflect the characteristics of dry incense moist, dry pot crab spicy flavor, dry pot rabbit, dry pot duck lips suitable for cumin spicy flavor, etc., seasoning flexibility and variety of dry pot is a distinctive feature of the residence. \x0d\4Cooking fire: dry pot dishes are generally fried, stir-fried, burned and other cooking methods into dishes. That is, the first oil will be sautéed seasonings in the main ingredients fried on the flavor, and then cooked into the wine (beer) and a little soup in the second seasoning into a variety of ingredients stir-fried to the pot juice dry spit oil aroma, the main ingredients on the color on the flavor of the pot out of the raw material texture of the different cooking the use of the fire Hou is also different, duck, goose intestines, chicken, pork loin, yellow throats, fresh squid, the texture of the tender and crunchy raw material, the fire should be big when cooking mixed with the soup to be less, cooking to be short. Cooking should be short. Try to maintain the original texture and like chicken, rabbit, rabbit blocks, ribs and other raw materials for the medium fire stir-fry on the color on the flavor, soft and dry incense in the mixture of beer or wine or a little soup, with a small fire will be dried soup into the dish after the dry incense is not dry and moist and suitable for the mouth. \x0d\ Example: Dry Pot Duck Head \x0d\ Ingredients: Duck Head 12 Tianmu Bamboo Shoots 50G Hydrated Shiitake Mushrooms 50G Celery Sections 35G Green and Red Bell Pepper Strips 15G Onion Strips 25G Garlic 30G Ginger Slices 10G Scallion Sections 15G Fine Salt 3G Yoho Chicken Seasoning 2G Red Oil in Dry Pot 300G Miso Sauce 25G Fresh Green Pepper Oil 20G Sesame Sauce 10G Tofu Breast Milk 5G Red Marinade 1 Pot Fresh Soup Moderate Amount \x0d\ Production \x0d\1 Duck's Head: Fly water, remove and wash duck's head in red marinade, drain and chop into two halves. \x0d\2 Scorching pan on the fire put the old oil hot, first under the ginger, garlic and onion stir-fry aroma, in a variety of ingredients and duck head slightly stir-fry aroma into the secret sauce, sesame paste (dissolved in water beforehand), tofu milk (pressure) stir-fry evenly out of the aroma of the soup mixed with a little salt, monosodium glutamate (Youhao Chicken Essence, sugar) pepper oil stir-fry a little simmering, the juice is dry and cool the oil after the pot loaded into the hot pot pot (the first to be put into the bottom of the pot of the duck head cover garnished with a little incense and a little oil). The head is covered with a little cilantro) can be served on the table \x0d\3 after the guests eat duck head by the waiter to remove the hot pot pot to add a little red marinade and fresh broth to put salt, mash juice, monosodium glutamate, UH chicken seasoning, etc. Seasoned with an alcohol stove on the table, the guests can also point meat and vegetable dishes to eat. \x0d\\1 Duck head has two kinds of imported and domestic, imported cost is better than high quality, but the quality of domestic is also good, the main thing is to see whether the duck head is white and clean meat thick color gray scalp skin tight and thin can not be used, in the then look at the duck head eyelids with or without remnants of the hairs, \x0d\2 Duck head is generally with the duck's tongue, the duck tongue hides a small amount of fine sand underneath the duck should be carefully washed clean. \x0d\3 duck after cleaning into the boiling water boil through, in the put into the Sichuan-style red brine marinated for about 20 minutes, with chopsticks to the duck head, feel slightly hard can be fished out, and remember to brine overcooked or fried easy to rot not shaped \x0d\4 fried to the front of the marinated duck from the middle of the batch into two halves and then in conjunction with the stir-frying, stir-frying with the addition of the dry pot of old oil and homemade secret sauce, so that the duck head is fully flavorful. \x0d\ dry pot old oil production: \x0d\1 patty cake chili 750G Pixian bean paste 1000G pickled pepper velvet 500G garlic cloves 200G scallion 350G ginger 400G spices (cumin 12G coriander 15G cardamom 15G cinnamon 12G cloves 6G ginger 10G Thousand spices 12G pepper 12G star anise 12G canola oil 15KG) \x0d\ refining: canola oil into the pot with medium heat refining cooked to go to the taste of rapeseed oil (oil surface flat net clear smoke four transparency the higher the oil the more cooked) turn off the fire to lower the cooling to 6 into the heat into the ginger, green onion into the pot to dip fry until the color of the golden yellow water net dry when fishing out without into the patty cake peppers, garlic cloves, Pixian soybean petals, pickled ginger mushrooms on a small fire _ frying out of the aroma of excellent slow frying to the chili pepper skin whitening water net dry when added to the spices to continue to use a small fire to fry slowly to dip fry the aroma and the color of the oil Turn off the fire and pour it into a clean stainless steel bucket, let it cool down and store it covered for 24 hours, and extract the oil on the surface for dry-pot production. Frying time is about 1.5 hours, avoid high fire to fry the raw materials burnt to produce a bad taste and loss of value. \x0d\ hot pot old oil production: \x0d\2 salad oil 25KG Sichuan and Hunan hot sauce 4KG boiled fish material 2KG (dried chili pepper section plus pepper ratio of 6:1 into the pot with a small fire fried until crispy and cooled to join the sesame seeds, salt fried crispy peanuts can be smashed together with the hot pot base 500G (patty cake peppers 1000G) Pixian Bean Paste 1.5KG ginger 500G onion 500G celery section 500G onion 500G comfrey 50G Lao Ganma black bean chili 1KG anise, cinnamon, fennel, coriander, 50G pepper 200G \x0d\ production: net pot of oil burned to seventy percent of the heat and put ginger scallions, celery, onions, onion knots fried aroma and put the Chuanxiang hot sauce, Pixian bean paste, hot pot substrate, boiled fish materials, Lao Ganma, spicy black beans, as well as a variety of spices into the pot with a small fire side of the simmering and stirring, the vegetables in the pot to fry When the golden yellow, the spicy sauce water can be net dry off the fire into the stainless steel bucket and let sit for 24 hours to filter the residue of the oil can be. \x0d\\ Vegetable oil to become fragrant way of making \x0d\ raw materials: canola oil 2500G ginger, garlic each 50G shallots, cinnamon, peel, white vinegar, cooking wine each 25G anise, cloves each 5G \x0d\ production: vegetable oil into the pot refining cooked off the fire to reduce the temperature to 6-7% heat under the ginger, garlic, onion peel, anise, cloves, cinnamon in a small fire to deep-frying out of the aroma into white vinegar wine with a small fire simmering in the oil in the oil no moisture can be removed from the fire, remove the scum. Water can be removed from the fire to dregs cooled and placed in a covered dissolver as you use it, stir-fry, cold dishes, skewers, hot pot, impurities in food can be used, the flavor of the oil is better than sesame oil and is not easy to deteriorate and resistant to preservation. \x0d\\ secret sauce recipe Ingredients: Meile spicy sauce 1 bottle Spicy sauce 5 bottles Swan hot pot base 5 bags Meile flavor black bean sauce 2 bottles Ribs sauce 1 bottle Dry pot old oil 600G Bean paste 500G Seafood sauce 50G Icing sugar 50G Ground peanuts 50G Cooked white sesame seeds 20G \x0d\ production: first will be the black bean sauce, spicy sauce, bean sauce chopped up hot pot base chopped up in the steaming or to take a clean pot to put on the fire Put into the dry pot of old oil to heat, the first net sugar fried melted in all the sauce to join the stir-fry melting mix, with each sauce flavor melted together in the oil color red and bright flavor overflowing add peanut grains, cooked sesame seeds stir-fry evenly, frying the fire is easy to small action is easy to fast anti-sauce staining burnt loss of use value. \x0d\ Example: dry pot sauce production \x0d\ Ingredients: pork big bone (stick bone) 1000G water 5KG star anise 30G ginger (Shan Nai) 15G cloves 30G cinnamon 30G strawberry 30G peppercorns 60G dried red chili 100G roo han guo 2, Youhao Chicken Essence 30G Teche Soy Sauce (soy sauce) 1000G icing sugar 500G Pixi County Bean Capsicum 750G salad oil 500G \ x0d\ production: net pot on the fire under the oil burned 5 into the heat will be chopped fine Pixian bean paste into the pot frying oil color red, bean paste crispy skin after playing 500G of bean paste to join the spices with a small fire frying the aroma rich when adding water to make a good pig bone fire boil after sweeping away the surface of the floating foam to join the soy sauce icing sugar on a small fire simmering for 4 hours or so to the soup thickened when drained off the dregs of material into the fished out of the Pixian bean paste stirred well and then poured into the seasoning barrel, the Refrigerate and store that becomes dry pot sauce. (Beer is indispensable when frying dry pot, there is no soup in the dry pot, and beer is volatile to moisturize the raw materials to reflect the dry aroma characteristics.) Soup: After eating the duck head to the hot pot pot to add red marinade and broth or a little bit of old oil, seasoning the amount of salt can be a little bit of the amount of raw materials, otherwise shabu-shabu no taste can be burned to add a little bit of rock sugar to increase the flavor of the pure taste can be brought to the table with a stove alcohol for the guests to shabu-shabu. \x0d\ Example: Dry-pot chicken wings \x0d\ Ingredients: 12 chicken wings Green and red peppers, onions 100G each Cooked white sesame seeds, coriander 5G each Salt 4G Unihero Chicken Seasoning 10G dried chili pepper 12G peppercorns 8G wine or beer 8G homemade dry-pot chili pepper 40G Unihero Concentrated Chicken Bouillon 5G Salad oil 500G (consumed 50G) \x0d\ Preparation: 1 Chicken wings cleaned of any residual hairs and scrubbed with salt, Unihero Chicken Seasoning, a little dry wine, and a little chicken broth. Chicken essence, cooking wine, a little dry chili pepper pepper, code flavor marinade for two hours, green and red peppers to put cut into segments onion cut into a word strip, do not eat spicy people can be used to cut green and red _ pepper diamond-shaped slices spare. \x0d\2 frying pan on the fire under the dry pot of spicy oil 20G frying hot under the green and red pepper segments and onion strips stir-fried aroma break into the bottom of the pot. Another take down the pot to 60% heat will be marinated and knife processing chicken wings into the frying pan deep-fried until the skin crispy meat cooked fish out and drain the oil, the original pot to stay in the oil under the ginger slices and garlic slices 5-8G each stir fry and put the remaining spicy oil 20G and chicken wings stir fry and put the right amount of beer, Youhao concentrated chicken sauce stir fry to taste, wings poured on the top of the veggies sprinkled with cilantro, sesame seed garnish can be. \x0d\ hot pot spicy oil production: 500G chili pepper 500G cinnamon 10G incense leaves 3G cloves, cardamom 2G Chenpi, grass berries, comfrey, star anise 5G Luo Han Guo 2 wide carrots 100G scallions and cilantro 50G garlic 20G ginger 20G Pixian douban 200G Yongfeng chili sauce, hot and spicy sauce, spicy sauce, spicy sister sauce 100G into the boil to 60% of the heat of the peanut oil in the 3KG, stirring off the heat! Soak for two hours, and then open medium heat will be all the ingredients soak and fry until the water is dry, the flavor out. Fish out the dregs and filter the oil to dry pot spicy oil. \x0d\ 倒：茶树菇炒羊肚 \x0d\原料：干茶树菇50G羊肚200G肉皮100G蒜苗节20G干小米辣30G姜片5G葱段15G姜蒜米各3G辣椒酱6G香辣酱6G香料20G（八角，草果，小茴，香叶，荜拨，山奈，砂仁）白酒50G啤酒半瓶 Pepper, dried chili pepper knots, yoho chicken essence, MSG, oyster sauce, pepper powder, fresh broth. Pepper, fresh soup, sesame oil, pepper oil, bean red oil, each appropriate amount of salad oil 1500G (consume about 75G) \x0d\ production: 1 dry tea tree mushrooms soaked in water after cleaning, cut off the roots into sections into a pot with ginger slices of electrified sections of meat skin with plastic wrap sealing, steam on the cage for about 15 minutes to remove the drained water standby. Sheep belly with alum, white vinegar, flour scrub into the boiling water, boil a water fish out rinse clean in the padded bamboo grates in the pressure cooker, put spices, ginger slices, scallions, white wine can also be put into the little dried chili pepper section pepper, on the fire after the boil change to medium-low fire pressure for 30 minutes. Remove and cool the knife in chopstick strips \x0d\2 pan on the heat of the water mixed into the steamed tea tree mushrooms and cut up the tripe were boiled and drained for spare \x0d\3 sizzling pan on the heat of the salad oil to 70% heat put tea tree mushrooms and tripe strips were deep-fried until the skin tightly, poured out and drained the oil, the pot to leave a little oil under the ginger and garlic rice rice chili pepper section, pepper, pepper dry pepper section stir-fried to the taste of spicy flavor and then put the tea tree mushrooms, tripe with stir-fry, add the chili sauce, oyster sauce, and then stir-fry. Season with chili sauce, oyster sauce stir fry flavor into the appropriate amount of fresh soup and beer. Season with chicken seasoning, MSG, pepper, etc. and cook over medium heat until the sauce is reduced naturally. Drizzle pepper oil, sesame oil, bean red oil to start the pan into the pan or pot, sprinkle with garlic cloves can be served. \x0d\ Example: Dry Pot Tea Tree Mushrooms \x0d\ Ingredients: hydrated tea tree mushrooms 500G semi-fatty and thin bacon (five-flake pork) 100G dry pot sauce 30G dry pot spicy oil 100G sweet pepper 1 pickled red chili pepper section 50G green_pepper half cilantro segments, garlic cloves, scallions, ginger, refined salt, soy sauce, sugar, sesame oil, chicken broth, wine, each in moderation \x0d\ Preparation: \x0d\1 cut the tea tree mushrooms into knots and put into a bowl, add chicken broth, green onions, ginger on the cage steamed to soften and take out, drain the water and spare bacon washed into the pot to cook and cooled cut into small strips, green and red _ pepper to remove the seeds to wash and cut into diamond-shaped pieces,\x0d\2 pot into a dry pot of spicy oil to heat up the garlic cloves to put broken dip frying out of the aroma of the soaked chili pepper section of the dry pot sauce fried aroma poured into the bacon strips of tea tree mushrooms slightly stir-fried mixed with a small amount of chicken broth cooking wine or beer seasoned with salt, sugar, Youhao Chicken Seasoning Soy sauce, etc. to stir-fry over low heat to taste, the quality of dry bright oil into the green and red pepper pieces stir-fried to the raw drizzle sesame oil and stir-fry evenly out of the pot into the potboy garnished with cilantro with an alcohol stove on the table. \x0d\ Example: Dry Pot Chicken \x0d\ Ingredients: 1 free-range rooster 60G dried chili peppers 30G green chili peppers 10G dry pot sauce or hot pot sauce 75G dry pot red oil 200G ginger 5G garlic cloves 20G onion 20G mushrooms 50G potatoes 100G green chili peppers, red chili peppers 40G chicken seasoning 30G, sugar, soy sauce, salt, cooking wine or beer Salad Oil 1000G (consume 75G or so) \x0d\\1 Production: \x0d\1 Chicken slaughtered and rinsed clean chopped into 2CM pieces, into the bowl with a pinch of salt, cooking wine, dry pot sauce flavor marinade, into the 70% hot frying pan frying outside the crispy meat cooked into a golden red color when out of the pot to drain the oil. \x0d\2 pot to stay in the bottom of the oil a little hot first under the garlic cloves, ginger, stir fry flavor in the dry chili pepper section, green peppercorns and part of the fresh green peppercorns stir fry spicy numb flavor into the chicken pieces together and stir fry to taste, with the dry pot sauce and dry pan red oil together with medium heat stir fry until the chicken pieces of soft and colorful flavorful and thick that is, cook the beer or cooking wine in the soy sauce sugar monosodium glutamate that is a small amount of broth flavored with all kinds of ingredients, and change to a small fire stir fry until the chicken pieces of shiny oil Moisture pot juice dry spit oil from the pot, transferred to a small iron pot \x0d\3 another take the net pot under the amount of oil heat into the rest of the green peppercorns stir-fry out the flavor poured on the chicken pieces sprinkled scallion section with a small wooden spatula and alcohol stove on the table can be. (Fresh mushrooms rinsed into slices or strips, potatoes into strips or hobnail pieces rinsed with water into the frying pan fried tight skin inside cooked) \x0d\\1 Production requirements: \x0d\1 chicken chopped into pieces after marinating for at least ten minutes so that the meat is more flavorful, \x0d\2 garlic to be more must be patted through the side of the frying added so that the flavor is more flavorful, \x0d\3 the amount of oil should be large to add the juice to be less and stirring so that the chicken is heated evenly is not easy to burnt! The pan. Characteristics: aroma of dry incense crisp flavor cracked with spicy dry incense texture, eat raw materials mixed with hot pot red soup point fire hot food. \x0d\ example: dry pot turtle \x0d\\ raw materials: net turtle 1KG dry pot sauce or hot pot base 60G onion 20G beer 1 bottle of cooking wine 25G cooked lard 175G MSG 5G garlic mud 10G dried chili section 8G ginger 25G \x0d\ production: \x0d\1 will be slaughtered turtle after boiling water boil fish soaked in water and with a knife or chopsticks to scrape off the skirt and the head of the limbs of the rough skin. To remove the armor shell to take out the abdominal cavity of the viscera, etc. and chopped off the tip of the toe in the snapper chopped into 2-3CM pieces into the boiling water to boil for a while and fished out and drained standby. \x0d\2 take non-stick pan on the fire, under the lard burned to 5 into the heat when the fragrance of ginger and onion under the dried chili pepper section garlic fried flavor in the addition of hot pot seasoning frying melting into the snapper pieces of low-fire stir-frying cooking wine in the addition of the appropriate amount of beer (two thirds) stir-fried snapper taste ripe with a wooden spatula on the table to put on an alcohol stove in the low-fire heat while stir-frying and eat. \x0d\ Example: dry pot crayfish \x0d\ Ingredients: crayfish 1500G green, red chili pepper section 80G fried potato strips 50G parsley section 30G garlic cloves 60G ginger 50G cilantro leaves 5G fresh broth 1KG fragrant rice sauce 1 portion of bean curd milk, refined salt, mash each 5G, Youhao Chicken Seasoning, monosodium glutamate each 10G lard, salad oil 100G each \x0d\ Preparation: crayfish brushed and rinsed clean with clean water Rinse for three minutes to wash the dirt to its head shell gills silk pumping to remove the sausage pot put mixed oil to boil seventy percent of the heat when the next pat broken ginger pieces of garlic stir-fry aroma in the crayfish with a high fire stir-fry until the shells of the red when put the broth boiled, put the aroma of the sauce, tofu milk, salt, mash low-fire 20 minutes with the Youhao Chicken Seasoning, seasoned with monosodium glutamate add green and red bell peppers slightly stir-fried without the taste of raw pan out of the pan poured into a dry pot to the table on the point of alcohol to put the cilantro garnish can be. \x0d\\ fragrant secret sauce production: Guanghe tofu milk, PI County soybean each 100G pressure melt chopped, meat King, Chili sauce each 50G chicken broth 300G can be blended. This sauce can be fried lobster 1.5KG \x0d\ Example: pots and pans shrimp \x0d\ production: \x0d\1 will be crayfish purchased back, with a brush to brush and clean, into the water rinsed bleach to remove all the dirt, remove the head and shell and sand line, rinsed and drained into the pots, put white wine, salt, ginger, scallion code taste marinade. \x0d\2 Cut the millet chili pepper or dry two gold bar chili pepper and remove the seeds, put it into a pot of boiling water to cook soft, pour out and drain the water into a pot add hot pot red oil or patty cake chili pepper red oil, star anise, cardamom, aroma, sannay stir fry with low to medium heat until the chili pepper water is slightly dry, the flavor of the spices out of the fire that is to be removed from the fire to dry and cool for spare use. \x0d\3 will be salad oil to seven, eighty percent heat, into the processed crayfish, deep-fried until the shell crispy meat breaks the raw pour out and drain the oil standby, the pot to stay in the remaining oil will be ginger, scallion joints, garlic (pat broken) incense, put the system of good chili pepper joints, peppercorns, fried shrimp stir fry and cook wine mixed with the right amount of soup, adjusted to the salt, mash juice, monosodium glutamate (MSG), Youhao Chicken Seasoning, sugar, burned, stir-fried to shrimp to taste, the flavor of the spice overflowing shrimp when you can Pour into the special tile bowl, cilantro section garnish on the table, after eating can be added to the basin a little soup to cook cabbage, fungus, tofu and other vegetarian dishes. \x0d\ example: fried crayfish \x0d\ production: 1 crayfish brush clean to remove the head shell, gill filaments, sand line wash, put into the basin with salt, ginger, onion, cooking wine "white wine" marinade flavor \x0d\ 2 pot of oil to burn seventy percent of the heat, put the lobster fried until the shell crispy meat is cooked to pour out of the oil, the pot to stay in the remaining oil or back to the oil to burn hot, put the ginger slice, garlic cloves, dried chili pepper section, peppercorns frying flavor after the lobster, Pixi County Bean Caps, thirteen spices stir-fried, the lobster. Five spice powder, thirteen spice stir fry flavor, cooking wine slightly fried, mixed with a little soup (water) put salt, sugar, Youhao chicken essence, monosodium glutamate (MSG), stir fry to taste until cooked, juice dry now after the oil, dripping a little sesame oil, pepper oil, poured into pots or plates sprinkled with white sesame seeds, parsley knots can be on the table. "If the spicy flavor, color and lustre is not enough, you can add chili noodles, red oil to increase the flavor when frying, you can also add an appropriate amount of curry powder or cumin powder"

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