Spices: fennel10g, aucklandia root 5g, licorice root 3g, angelica dahurica 5g, gardenia10g, saffron 3g, kaempferia kaempferia 5g, clove 3g, angelica sinensis10g.

Pan for pancakes

Pan for pancakes

G, Gan Song10g, fragrant rapeseed10g, vanilla 5g, medlar 8g, pepper10g, Amomum villosum10g, Amomum tsao-ko 5g, Cinnamomum cassia10g, dried tangerine peel 5g and Adenophora 5g.

Method:

1. Soak spices in water, remove impurities, air dry (or dry) and grind into powder.

2. Put the rapeseed oil into the pot, turn off the fire when it is 80% hot, and soak the ginger, onion and garlic until it tastes dry and then take it out. Then put rapeseed oil on the fire, add pepper and Pixian watercress to boil the water, add spice powder and stir-fry for about 40 minutes until fragrant.

Spicy oil making

Pan for pancakes

Pan for pancakes

Boil 1 kg raw rapeseed oil and 500g salad oil at the ratio of 2: 1, and remove from the fire. When the oil temperature drops to 50%, the purpose of adding 100 g onion segments (including onion segments and onion leaves, because onion leaves can also give off the fragrance of onions, saving costs) and 250 g peppers (including 2kg strips of peppers, bullet peppers and pickled peppers) to pickled peppers is to produce a non-irritating and dry spicy taste. ) Bring to a boil over high fire to remove water, turn to low heat for about 10 minute until the chili is dry, then add red bean paste150g, soak ginger100g, boil over high fire to remove water, turn to low heat for about15min, and then add star anise for 4-5min.

Spicy griddle sauce

Spicy griddle sauce raw materials:

Dry fried food

Griddle pork intestines (2 pieces)

Pixian watercress 2500g rapeseed oil 2000g Bazin sea pepper 1500g swill oil 1000g soaked red pepper sauce 500g cooked chicken oil 500g lobster sauce 150g ginger rice 250g pepper powder 100g rock sugar 200g spiced powder 650.

Production method:

Heat a wok with high fire, mix oil and cook until it is 70% cooked, then add ginger and scallions and stir-fry until cooked. Turn off the heat. When the oil temperature drops to 50%, stir-fry with lobster sauce, rock sugar, ginger rice and cooking wine, and then stir-fry with low heat. When the steam dries, add pepper powder, allspice powder and cooked chicken oil until the fragrance overflows. Stir-fry with pepper, chicken essence and monosodium glutamate, and transfer to a container for preservation.

Basic production of frying pan

When making a dry pot, the main ingredients are generally not thick, the dishes are not thick, the soup is less oily and more fragrant. The flavor types of dry pot dishes generally include sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor and so on. Dry pot dishes can be matched with different accessories according to the main ingredients, which play a complementary role in taste, such as chicken offal with small green and red peppers, potato rabbit meat, chicken with bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and delicious dried vegetables (dried chicken miscellaneous), dried and moist dried vegetables (dried rabbit) and soft dried vegetables (dried chicken with bamboo shoots).

Griddle chicken offal

Generally, the chicken offal in the dry pot is seasoned with pickled peppers.

Griddle chicken offal

Griddle chicken offal

Chicken offal with vegetables is crisp, tender and delicious, hot and sour. The preparation method comprises cleaning chicken offal (chicken intestine, chicken heart, chicken liver, etc.). ), respectively, change knives, put them in a boiling pot with cooking wine, soak them in water and take them out. Heat a wok, add salad oil, saute ginger slices, onions, pickled peppers, wild peppers, small green peppers, stir-fried chicken offal, cook wine, add a little fresh soup, add salt, pepper, sugar, chicken essence and monosodium glutamate, stir-fry until the juice is dried and the chicken offal is cooked, and put it in a raw iron pot.

Griddle rabbit

Generally, dry pot rabbits are made into cumin spicy taste.

Griddle rabbit

Griddle rabbit

The boiled rabbit meat is dry, the potatoes are tender, spicy and delicious, and the cumin flavor is strong. The production method is: peeling potatoes, cutting into pieces, frying in a 40% hot oil pan until the skin is slightly hard, and taking out; Cut the rabbit meat into small pieces, marinate it with salt, ginger and onion juice and cooking wine, fry it in a hot oil pan until it is crisp outside and tender inside, and take it out. Heat a wok, add salad oil, stir-fry dried Chili, pepper, ginger, garlic and onion, stir-fry Pixian watercress, add rabbit meat and potato chips, cook wine, add a small amount of fresh soup, add refined salt, sugar, monosodium glutamate, chicken essence and cumin powder, etc.

Chongqing griddle chicken

Ingredients: chicken 1 1500g water mushroom 150g winter bamboo shoots 100g lettuce head 150g.

Dry red pepper 25g ginger 40g onion 100g pepper 10g spicy griddle sauce 50g.

250g of beer, 250g of rapeseed oil, 0/00g of refined salt/kloc-,cooking wine, chicken essence, monosodium glutamate, pepper, peanuts, spiced powder, sugar, pork bone soup, lard, etc.

1. After the chicken is slaughtered, the hair is removed, the internal organs are removed, the chicken is washed and cut into pieces, blanched and the noodles are removed, then the chicken is taken out and drained, the red pepper is cut into sections, the ginger 10g is sliced, and 30 g is broken; 50 grams of onions are cut and tied, 50 grams of peanuts are fried, mushrooms are sliced, winter bamboo shoots are cut into hob blocks, and lettuce is cut into hob blocks.

2. Marinate chicken nuggets with cooking wine 15 g, ginger nuggets 15g, refined salt 1 g for 20min, add pork bone soup to boil, add chicken nuggets and ginger nuggets 15g, add onion, allspice powder and pepper, and cook until chicken is 70% cooked, and take out chicken soup for later use.

3. Put the wok into a big fire, add rapeseed oil and burn it until it is half cooked, add red-brown chili festival, add pepper and stir-fry until the oil temperature reaches 70%, add chicken pieces and stir-fry for a while, then add spicy sauce, lard and beer and stir-fry until the chicken is crisp and fragrant, add chili festival, pepper, chicken essence, white sugar and refined salt, stir-fry and add mushroom slices, winter bamboo shoots and salt.