2. Put two tablespoons of cooking wine and salt into the prawns and mix well; Put a tablespoon of cooking wine, salt and starch in the pork slices and mix well.
3. Put the oil in the pot and burn it to 60% heat. Stir-fry the pork slices until the surface turns white.
4. Push the sliced meat to the side of the pot or take it out, change the fire to low heat, add ginger, garlic, pickled pepper, star anise, fragrant leaves and dried Chili (I didn't use dried Chili) and stir-fry until fragrant.
5. Oil the pepper, and then stir all the ingredients in the pot.
6, add about a catty of soup or water, Laoganma spicy sauce to boil.
7. Burn the mushrooms for about two minutes.
8. Add shrimp, diced green onion, sugar, salt and oyster sauce and cook for about three minutes.
9. Collect the thick soup, sprinkle with chopped parsley and turn it evenly. Put it in a dry pot and serve. After eating the shrimp and meat in the pot, you can light the fire and put in other dishes you like to eat.
Griddle beef editor
Raw materials:
50 grams of red pepper and 200 grams of white radish. Beef with skin1000g. 50g of vegetable oil, 3g of refined salt, 8g of monosodium glutamate, 5g of chicken essence, 0g of oyster sauce10g, 20g of Chili sauce, 20g of cooking wine, 20g of ginger, 50g of garlic seeds, 5g of star anise and cinnamon respectively, 30g of whole dried pepper, 2g of pepper, 20g of red oil and 20g of sugar color1.
Practice:
1, blanch the beef with skin completely, wash it, cook it in a pot until it is raw, take it out and cut it into pieces 4 cm long, 2.5 cm wide and 0.5 cm thick for later use.
2. Remove the pedicels of the pointed red pepper and cut it into sections 1 cm long; Pedicel removal of garlic seeds; Cut ginger into thick slices; Peel the white radish and cut it into thick slices the same size as beef.
3. Place a clean pan on a strong fire, put oil to 60% heat, stir-fry the beef until bubbles appear on the skin, add spices, ginger slices and whole dried peppers to stir-fry, then cook cooking wine, stir-fry until the water is dry, add fresh soup, add refined salt, monosodium glutamate, chicken essence, oyster sauce and Chili sauce to adjust the taste, add sugar to make it colorful, and pour it into an autoclave for internal pressure/kloc.
4. Place the clean pot on a strong fire, add red oil, stir-fry garlic seeds and red pepper rings, pour beef with juice into the pot, then collect thick soup juice, and then take it out of the pot and put it into a dry pot with white radish. characteristic
Red and bright in color, soft and waxy in quality, thick in juice and long in aftertaste. Very delicious
Dry pot is a kind of Sichuan cuisine, which is named after hot pot.
griddle
griddle
There are many hot pot soups to adapt to scalding all kinds of raw materials; The dry pot soup is relatively small, and it is generally eaten directly as a dish. The first form of dry cooking is to fry the dishes in the kitchen, put them into a pig iron pot and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, heat them with low fire and move them with a wooden shovel to prevent them from sticking to the pot. Later, the dry pot gradually evolved into eating the main ingredients, then using the remaining soup (or adding soup) to scald other raw materials or adding other raw materials by the chef for processing. This is something like a hot pot.
Dry pots are divided into large pots and small pots. The most distinctive feature is that the duck's feet melt in the mouth, and the hemp is spicy. At the same time, there is a unique flavor of raw materials, as well as dry pot rabbits, dry pot chickens, dry pot chicken offal, etc., which are often eaten together with soup pots. After eating meat and vegetables in dry pots, vegetables are often added to stir-fry them in dry pots to prevent them from being eaten enough. Dry pots are most particular about the bottom materials and dry pot spicy oil. Each pot is prepared by a unique secret recipe. After the sensation of the griddle, Chengdu and other cities began to follow suit, and then dry pot series with more characteristics evolved, which remained unchanged. What changed was only the raw materials and the treatment methods of the raw materials. The aroma and taste of the molded griddle were also different. The integration of the busy atmosphere and style of the city made the griddle sprout another style, and then there were improved techniques and varieties of griddle, so the spicy incense pot appeared.
Cooking method editor
Pot bottom making
Spices: Foeniculum vulgare10g, Radix Aucklandiae 5g, Radix Glycyrrhizae 3g, Radix Angelicae Dahuricae 5g, Fructus Gardeniae yellow10g, Stigma Croci 3g, Rhizoma Kaempferiae 5g, Flos Caryophylli 3g, and Radix Angelicae Sinensis10g.
griddle
griddle
G, Gan Song10g, Xiangcaizi10g, vanilla 5g, Lycium barbarum 8g, Zanthoxylum bungeanum10g, Amomum villosum10g, Amomum Tsaoko 5g, Cinnamomum cassia10g, Pericarpium Citri Tangerinae 5g, Radix Adenophorae 5g.