Dry pot series's food is very popular with everyone. It is said that the dry pot dish originated in Deyang City, Sichuan Province, and its taste is mainly spicy and delicious. Of course, Sichuan food about dry pot can be eaten all over the country now, and it is also more popular in Chongqing, Hunan, Hubei and Jiangxi. Well-known ones are cabbage, fat sausage, potato chips, chicken, dry pot duck, beef and so on. It can be said that the general ingredients can be cooked by the technique of dry pot. Of course, there are many dishes in dry pot, and it is delicious to eat them. Here are two delicious dry pots that we often eat, namely fat sausage and potato chips, for the reference of the subject!
Potatoes are a powerful supplement to our staple food, and they are made in a variety of ways, such as shredded potatoes, potato chips, French fries, mashed potatoes, etc. Dry-pot potato chips are outstanding among many potato practices, and they are a traditional famous dish in Sichuan and Chongqing, which is made of potatoes, pork belly, salad oil, onions and garlic as seasonings. It tastes spicy and is worth tasting.
Practice of potato chips in dry pot
Prepare ingredients and seasonings, 2 slices of potatoes, 300g of three layers of meat, small pieces of green and red millet pepper for ornament, chopped garlic, half shredded onion, small pieces of onion, cooked sesame seeds, one tablespoon of bean paste, soy sauce, cooking wine, salt and chicken essence.
Step 1: Boil the water in the pot, put the potato chips in the pot first, then take them out after two minutes, otherwise they will easily stick to the pot when frying, and lay the onion shreds flat at the bottom of the dry pot for later use.
Step 2: fry the three layers of meat until it is slightly yellow, stir-fry a part of the oil, then pour out the excess oil, push the three layers of meat aside, fry the garlic and bean paste in the pan one after another, pour the bean paste into the pot and stir-fry the potato chips evenly, add seasoning, soy sauce, cooking wine, salt and chicken essence and stir-fry them evenly again, and the delicious dry pot potato chips will be finished!
Grilled pork intestines is also a traditional dish, which is popular in Hunan, Hubei, Jiangxi, Sichuan and Chongqing. The fat sausage is full of vigor, delicious and bright in color, soft and rotten in texture, delicious in taste and long in aftertaste. The taste is quite tempting, neither old nor tender, spicy and fragrant, super enjoyable, and it is definitely the killer of rice. Don't miss friends who like to eat fat intestines.
Practice of griddle pork intestines
Prepare ingredients and seasonings, wash pig intestine1200g, and marinate plant spices of large intestine: star anise and cinnamon bark. Orange peel, fragrant leaves, ginger, onion festival, side dishes: green pepper and red pepper are cut, onion is shredded, onion is shredded, and ingredients: ginger, garlic slices, pepper granules, garlic sprouts, oyster sauce, and one tablespoon of bean paste.
Step 1: Add water to the pot to boil, add the prepared spices, add the pig's large intestine, add cooking wine, soy sauce, cook together until it can be penetrated by chopsticks, and then pick it up. Put the marinated large intestine on the plate!
Step 2: Spread the shredded onion in a dry pan, even without a dry pan. Cut the large intestine, put the oil in the pan, add the old vinegar and drop a few drops of lemon juice, so that the fried large intestine is crisp and tender.
Step 3: stir-fry the large intestine until it looks like a tiger's skin, push it aside, stir-fry ginger and garlic slices with bean paste to get a red oil color, stir-fry the red oil color, add green and red peppers, add green onions and stir-fry evenly, add seasonings: soy sauce, salt, oil consumption, stir-fry the cooking wine evenly again, stir-fry evenly, then transfer to a dry pot covered with onions, and finally sprinkle the chopped garlic seedlings while cooking. It's too spicy to stop, hey hey! ! ! The home-cooked version of the griddle is finished.