First, dry pot potato chips

Practice: 1. Wash and peel potatoes, then cut them into pieces with uniform thickness and put them in boiling water for 30 seconds.

2. Put the oil in the pan, heat it, spread the potato chips in the pan, fry until both sides are slightly yellow, and then control the oil.

3. Heat the oil in the wok, add onion, ginger and garlic to saute until fragrant, and add pepper and pepper to saute until fragrant.

4. Put potato chips and some side dishes (shredded onion and celery) into the pot and stir fry. 5. Add appropriate amount of bean paste and stir-fry until fragrant. Finally, sprinkle with sesame seeds or chopped chives.

Second, dry pot cauliflower

Practice: 1. Brush the surface of the organic cauliflower and break it into small flowers, then soak it in salt water 15 minutes, then take it out and drain it.

2. Slice pork belly or bacon, slice tomatoes, slice dried peppers, and slice garlic.

3. Pour the oil into the pot, directly pour the pork belly, stir-fry over low heat until the pork belly changes color.

4. Add pepper, pepper and garlic slices and stir-fry until fragrant, then add cauliflower and tomato slices and stir-fry.

5. Drop in the right amount of soy sauce, vinegar and salt, stir-fry and taste.

Third, dry pot Chiba tofu

Practice: 1. Chiba tofu is cut into thin squares and soaked in salt water for 30 minutes.

2. Wash the pork belly, cook it in water until the chopsticks can penetrate, take it out and cut it into pieces for later use.

3. Cut the garlic seedlings, cut the green and red peppers into diamonds, cut the peppers, slice the garlic, and chop the bean paste.

4. Heat a little oil in the pot, add pepper and garlic and stir-fry until fragrant.

5. Pour pork belly, stir-fry the oil, add Chiba bean curd and appropriate amount of bean paste and stir-fry until fragrant.

6. Sprinkle green and red peppers and garlic seedlings, add soy sauce and salt, stir-fry evenly, and pan out.

Fourth, dry pot lotus root slices

Practice: 1. Peel the lotus root, cut it into thin slices, and soak it in water with white vinegar 10 minute.

2. Cut the pepper, slice the garlic and chop the bean paste.

3. Blanch the lotus root slices in boiling water for 20 seconds and take them out for later use.

4. Heat the oil in the pan, add the pepper segments and garlic slices to stir-fry until fragrant, and then add the bean paste to stir-fry the red oil.

5. Pour in the lotus root slices and stir fry. At the same time, add soy sauce, a small amount of sugar and stir fry evenly with salt.

Five, dry pot Pleurotus eryngii

Practice: 1. Wash Pleurotus eryngii, cut it into thin slices, and fry it in oil pan to get water.

2. Slice ginger, cut garlic into small pieces, and cut green and red peppers into rings.

3. Heat the pan with oil, add ginger slices and pepper segments, and stir-fry until fragrant.

4. Add Pleurotus eryngii and stir fry, and add appropriate amount of oyster sauce, soy sauce, vinegar and salt to stir fry evenly.

Six, dry pot prawns

Practice: 1. Buy prawns, wash them, pick out the shrimp line, cut dried peppers, slice ginger, cut garlic into small pieces, cut celery and cut green onions.

2. Put prawns in a hot oil pan, fry until the surface is golden, and take out the oil control.

3. Put the base oil in the pan, add onion, ginger and garlic to stir-fry until fragrant, and add pepper segments and prawns to stir-fry.

4. Add bean paste, wrap prawns in red oil and sprinkle with sesame seeds.

Seven, griddle fat sausage

Practice: 1. Fresh fat sausage, washed repeatedly with flour and salt inside and outside.

2. Boil the cleaned fat sausage in hot water for 10 minute, remove and drain the water.

3. Cut the fat sausage into small pieces of about 2.5 cm and slice the ginger.

4. Heat the oil in the pot for three layers, add ginger slices and pepper segments to stir-fry the fragrance, pour in the fat sausage to stir-fry the water, pour in a small amount of cooking wine, continue to stir-fry the fat oil, and then pour in a little cooking wine.

5. Add pepper, pepper, fragrant leaves, garlic and stir-fry.

6. Pour in green and red pepper, soy sauce, vinegar and salt and stir well.

Eight, dry chicken wings

Practice: 1. After cleaning the chicken wings, wash them, scratch the surface with a flower knife, and marinate them with pepper and cooking wine 15 minutes.

2. Prepare shredded ginger onion, celery, cucumber and vermicelli (soaked in advance), and blanch the vermicelli in boiling water.

3. Fry the marinated chicken wings on both sides and drain the excess oil.

4. Stir-fry onion, ginger and garlic until fragrant, add dried peppers and stir-fry together, then add bean paste and stir-fry red oil.

5. Pour in the fried chicken wings and stir fry. While frying, pour in cooking wine, soy sauce, white sugar, salt and stir fry.