When making dry pot dishes, the main ingredients are generally not thick, and the finished dishes are not thick, and the soup is less, the oil is more and the flavor is rich. 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 auxiliary materials according to different main materials, which play a complementary role in taste, such as chicken offal with Xiaoqing red pepper, rabbit meat with potatoes, chicken with tube bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and fresh-smelling dry-cooked dishes (dry-cooked chicken offal), dry-cooked and moist dry-cooked dishes (dry-cooked rabbit), and soft-flavored dry-cooked dishes (bamboo shoots and chicken). Below, I will tell you three popular methods and technical keys. ?

Grilled chicken offal?

Generally, the chicken offal in the griddle is mixed with pickled pepper flavor, and the chicken offal in the dish is crisp, tender, delicious, hot and sour. Its preparation method is: clean chicken offal (chicken intestines, chicken hearts, chicken livers, etc.), change knives respectively, put them in a boiling pot with cooking wine, soak them in water, and take them out. Heat a wok, add salad oil, stir-fry ginger slices, scallions, pickled peppers, wild peppers and small green peppers, stir-fry chicken offal, cook cooking wine, add a little fresh soup, add salt, pepper, white sugar, chicken essence and monosodium glutamate, stir-fry until the juice is dry and chicken offal is ripe, and put it into a raw iron pot. ?

Technical key:

1.According to the different properties of various raw materials in chicken offal, knife processing is carried out respectively. For example, chicken intestines are cut into long sections (because the chicken intestines shrink greatly after being soaked in water), chicken hearts and livers are cut into large pieces with a rolling blade (because of the small size of chicken hearts and livers), and chicken livers are cut with a flower knife after fascia removal (because of the small size of chicken livers, it is even smaller if they are cut into pieces). ?

2. After the chicken offal is soaked in a boiling water pot, it can not only remove some peculiar smell, but also keep the raw materials crisp and tender. ?

3. When making griddle chicken offal, the firepower should be large, the amount of soup should be small, and the frying time should be short. If the frying time is too long, it will easily cause the chicken offal to become old, tough and spongy. ?

4. If you need to heat after serving, use a small fire to keep warm, and keep shoveling with a wooden shovel. ?

5. After eating the main ingredients, if you need to add other raw materials, it is generally processed by the kitchen, such as adding chicken blood, chicken offal and some vegetable raw materials. ?

Dry pot rabbit?

Generally, the dry pot rabbits are made into cumin spicy flavor, and the cooked rabbit meat is dry, fragrant and moist, and potatoes? NFDA 1? Soft, spicy and delicious, with strong cumin flavor. Its preparation method is: peeling potatoes, cutting them into pieces, frying them in a 40% hot oil pan until they are mature and the skin is slightly hard, and taking them 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 then take it out. Put the wok on fire, add salad oil to heat it, add dried chili, pepper, ginger slices, garlic slices and onion slices to stir-fry, add Pixian watercress to stir-fry, add rabbit meat and potato slices, cook cooking wine, add a small amount of fresh soup, add refined salt, sugar, monosodium glutamate, chicken essence and cumin powder, and stir-fry until the water will be dry and dry. ?

Technical key:

1.Potatoes, a raw material with less water content, are used as the auxiliary material, which is beneficial to keep the dishes dry, fragrant and moist, and potatoes are also served with cumin as the seasoning. ?

2. Use salad oil, vegetable oil, and old oil fried with spices and watercress to make the finished dish with five flavors. ?

3. When making dry pot rabbits, it is necessary to use medium fire, and the juice of the dishes must be drained, so that the rabbit meat becomes dry and moist, and cumin powder is added more. ?

4. Generally, it does not need to be heated when eating. If you need to add other raw materials after eating, it can be processed in the kitchen or blanched after adding red soup. ?

Bamboo shoot chicken?

Generally, bamboo shoots are spicy, and the cooked chicken is fresh, fragrant, soft, crisp and spicy. The preparation method is as follows: the tube bamboo shoots are soaked in warm water and cut into knots; Slaughter the black-bone chicken, clean it, cut it into pieces, and put it in a pressure cooker. NFDA 1? After fishing out. Put the wok on fire, add old oil to heat it, add dried Chili, pepper, ginger, garlic and onion to stir-fry, add Pixian watercress to stir-fry, add star anise, mulberry and cinnamon to stir-fry, add black-bone chicken and bamboo shoots, cook cooking wine, add fresh soup and add refined salt and sugar.

Technical key:

1.Tuwu chicken must be pressed in a pressure cooker to taste good; After the bamboo shoots are soaked, they need to be rinsed repeatedly to remove the astringency. ?

2. Stir-fry watercress with low fire and keep shoveling to prevent scorching; The purpose of adding spices is to make dishes with five flavors. ?

3. When cooking bamboo shoots, use medium fire, and the soup is relatively more after cooking, so that the chicken is rich in juice and delicious. ?

4. When eating, you can use small fire to heat and keep warm. If you need to add other raw materials after eating, you usually add red soup before blanching.