1, dried fish head shrimp raw materials: fish head 300g, metapenaeus ensis 200g, garlic 50g, dried sauce 50g, dried chili festival 20g, pepper 5g, salt, wine, monosodium glutamate, dried flour, green pepper oil, red oil and vegetable oil.
Practice: Cut the fish head into pieces, and metapenaeus ensis cut it open from the back one by one. Add a little salt and cooking wine to the basin, taste it first, then pour a little dry raw powder and fry it in the oil pan, then take it out for later use. Put a proper amount of vegetable oil and red oil in the clean pot, add garlic, dried Chili festival and pepper, stir-fry in the dry pot sauce for a few times, then pour in the fish head and metapenaeus ensis, add salt, monosodium glutamate and green pepper oil, stir-fry and put in the dry pot.
2, dry pot potato chips raw materials: potatoes, pork belly, pepper, fresh pepper, onion, ginger and garlic, soy sauce, sugar, green garlic, spicy sauce.
Practice: Slice the pork belly, put no oil in the pot, lay the pork belly flat at the bottom of the pot, simmer until it becomes discolored and oily, and put it out for later use. Slice potatoes into thick slices, rinse them twice with water, fry them with medium heat until the skin is slightly dry, and take them out for later use. Cut the pepper into small pieces, and cut the fresh pepper into small pieces for later use. After the pork belly is cooked in the original pot, add a proper amount of base oil, add ginger slices to stir-fry lobster sauce, add chopped green onion, garlic slices and spicy sauce to stir-fry until the meat is cooked, add soy sauce and add a little water. After the water boils, add two teaspoons of potatoes, sugar, 1/4, and stock, and cook until the juice is about to dry. Add sliced peppers, stir-fry fresh peppers, and finally add green garlic. Turn off the heat and stir-fry evenly.
3. Dry-pot beef raw materials: Hainan scalper with skin (after buying it back, burn off the hair on the cowhide with a spray gun, and then scrape it clean with a knife) 500 grams, red pepper 10 grams, and onion pieces 20 grams. Seasoning: seafood sauce10g, peanut butter10g, ribs sauce 5g, monosodium glutamate 8g, chicken essence 8g, oyster sauce 3g.
Production: separate the skin and flesh of the calf and cut them into strips with a length of 5 cm and a width of 2 cm respectively, without curing. Heat salad oil 1 00g and butter 1 0g in the pan, stir-fry the three sauces, add clear water1kg, simmer the cowhide for half an hour, then add beef and cook it together for1hour, and add monosodium glutamate, chicken essence and oyster sauce. Put the processed beef into a clean pot, burn it evenly, put the red pepper and onion pieces at the bottom, thicken it, take it out of the pot and put it into a hot dry pot to serve.
4, dry pot trotters practice: first fry the braised trotters in a hot oil pan, and then pour them out to drain the oil. In addition, put the green pepper festival, red pepper block and boiled snow beans into the pot, and make the dry pot material together with the dry pot sauce and dry pot oil for later use. Heat the vegetable oil in a clean pot. Add ginger slices, garlic slices, scallion knots, pepper and dried Chili peppers and stir-fry until fragrant. After adding the prepared dry pot materials and stir-fry for a few times, add pig's trotters and adjust the flavor. When the flavor is strong, take out the pot and put it in a dry pot to serve.
Spicy dry pot shrimp and potato chips raw materials: fresh shrimp, potato, dried Chili, onion, ginger, coriander, pepper, starch, Chili sauce, salt and cooking wine. Practice: clean the shrimp, cut off the shrimp whiskers, pick off the sand line with a needle, and marinate with cooking wine and salt; The potatoes are peeled, but they are in strips, and the thickness is just like that of the little finger. Soak potato chips with proper amount of starch, fry them in a pot, and fry them until golden, then remove and drain the oil; Marinated shrimps are coated with a thin layer of dry powder, and appropriate amount of oil is put in the pan. Fry the shrimps on both sides for a short time, and then turn red.
Put a little oil in the pot, add chopped dried red pepper and pepper, fry until spicy, add onion and ginger, and then add potato chips and shrimp. Stir-fry a few times with a proper amount of Chili sauce and a small amount of salt, stir well, sprinkle some coriander and turn off the heat.