Although "dry pot" is a classic dish in Sichuan cuisine, it is very spicy and very popular. Later, it spread to Chongqing, Hunan and other places, because the taste of these places is very similar to that of Sichuan, and everyone likes to eat hot and spicy things, so this dish is very popular in these places.
Although the taste is the same, there are still some differences in different places, so today I will introduce you to the authentic Hunan griddle practice and learn it together.
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Ingredients: beef, onion, dried pepper, cabbage, ginger, garlic sprout, garlic, onion and onion.
Seasoning: edible salt, chicken powder, water starch, seasoning powder, soy sauce, bean paste, cooking wine and cooking oil.
Steps:
1. Clean the Chinese cabbage, then cut it into small pieces and replace it with small strips; Cut dried chili into sections; Clean garlic seedlings and cut them into small pieces; Wash onion and cut into small pieces; Sliced ginger; Chop garlic.
2. Beef processing: cut the beef, clean it, cut the beef into pieces, rinse the cut beef with clear water for about 2 minutes, and then drain the water for later use.
(Tip: Beef can be soaked in cold water for two hours first, which can not only remove blood from beef, but also play a good role in removing fishy smell. )
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3. Add a proper amount of edible powder, soy sauce, edible salt and chicken powder to beef and stir evenly, which can make beef taste better. Then add a proper amount of water starch, stir well, add a little cooking oil, and marinate for 10 minute to make the beef fully tasty.
(Tip: The purpose of adding cooking oil to beef is to separate beef from beef when cooking later. )
4. Add cooking oil to the pot, pour in the onion prepared before after the oil is hot, stir-fry the fragrance, then remove the onion and drain the oil for later use.
5. Leave a little bottom oil at the bottom of the pot. After the oil is reheated, pour in the prepared green onion, ginger slices, garlic paste and dried red pepper, stir-fry until fragrant, add the marinated beef and stir-fry a few times, add a proper amount of bean paste, and stir-fry the cooking wine evenly.
(Tip: Friends who like spicy food can add a little more dried red pepper or bean paste. )
6. Seasoning, add appropriate amount of salt, soy sauce and chicken powder, and stir well.
(Hint: Beef is rich in nutrients such as protein, taurine, vitamin B 1, vitamin B2, calcium, phosphorus and iron. , can make up the middle jiao, nourish the spleen and stomach, and strengthen the body and bones. Anyway, there are many benefits. Eat more beef. )
7. Add garlic sprouts, add a little water, stir-fry evenly, pour in a proper amount of water starch to thicken, put the previously cut Chinese cabbage into a "dry pot" (here refers to a clean pot without anything), and put the fried vegetables into the paved Chinese cabbage dry pot, so that the beef in the dry pot is delicious and nutritious.
If you learn this dish, you can actually add other ingredients, such as potatoes, which can be made into dry pot potatoes; Replace beef with chicken and fish, and we can make griddle chicken and dry pot duck. The basic operation is the same, but some meat is cooked differently. You can add ingredients at will. Hurry up and learn!