Spicy dry pot chowder practice for:

1, pot of boiling water, boil all the ingredients into the poke with two or three minutes, fish out after a bit of cool water, you can make the ingredients will not be black.

2, the pot of boiling oil, oil hot, first poured into the pepper and pepper, fried hemp flavor, and then fish out the pepper pepper discarded.

3, and then into the ginger, garlic, green onions, dried chili, add Lao Ganma tempeh and spicy sauce, fried red oil, add garlic. Note that Lao Gan Ma and the spicy sauce itself has a salty flavor, so the salt should be appropriately less than usual.

4, and then pour in the basil shrimp, lotus root slices, cauliflower, salt, chicken essence, turn on the heat and continue to stir evenly, drizzle pepper oil, stir fry for another 3 minutes time, stir fry to the top of the color evenly can be.

5, almost out of the pot, and then sprinkle some parsley garnish, so that the color is more beautiful, you can turn off the fire out of the pot to eat.

Tips:

1, be sure to blanch the ingredients first, blanching time should not be too long.

2, want to make the dry pot color better, out of the pot do not rush to eat, you can put a little more time, the color is particularly nice and appetizing.

3, spicy degree, please according to their ability to increase or decrease.

Other practices

1, shrimp head with scissors to open the back of the frying pan frying, frying until fully cooked crispy, fish up spare.

2, fish tofu deep-fried in a frying pan until golden brown, fish out and spare.

3, it is the turn of the potatoes, fried to golden brown out of the spare.

4, cauliflower hot water blanched, this step I like a little crispy, do not have to blanch for too long, pull out and drain.

5, start a pot of oil.

6, under the ginger, garlic, onion burst incense.

7, add half a packet of dry pot ingredients, this time to watch, otherwise it will burn, the fire is not too big.

8, add all the ingredients one by one, while stirring and adding, you can give a little water.

9, add cauliflower, garlic cloves.

10, and finally sprinkled with sesame seeds, ready to eat.