Dry pot diced rabbit
material:
Rabbit, a little ginger, a little green onion, a little garlic, a little peppercorns, a little star anise, an appropriate amount of onion, a suitable amount of cucumber, a moderate amount of lotus, a moderate amount of watercress, a little bit of two wattles.
method:
1: Cut the rabbit into small pieces and marinate in salt for half an hour, then sauté the water in oil.
2, after the rabbit is fried dry water, fished up, fried seasoning, first fried watercress and tempeh, and so the taste comes out, and then add ginger, onion, garlic dried sea pepper peppercorns and star anise down to stir-fry, stir-fry for a while, the taste is fried out.
3, under the rabbit into the stir-fry for a while, wait for the rabbit to taste, you can put two thorns down to fry.
4, stir-fry a little more, the spicy taste of the two thorns before frying out, into the rabbit.
5, when you are about to start the pot, fry the vegetables, casually fry twice, you can.
Dried pot fish grilled tofu
Ingredients: 1 fresh grass carp (about 1500 g) or silver carp (2000 g).
Accessories: 300 g of tofu.
Seasoning: 300 grams of hot pot base, 200 grams of Pixian watercress, 250 grams of pickled chili pepper, 150 grams of pickled ginger, 15 grams of dried chili festivals, 35 grams of minced tempeh, 30 grams of ginger, 100 grams of pickled sauerkraut, 4 grams of peppercorns, 30 grams of garlic slices, 100 grams of green onion knots, 40 grams of crispy soybeans, 20 grams of chicken essence, 15 grams of monosodium glutamate, 25 grams of white wine, salt appropriate amount, 8 grams of sugar, 100 grams of cooking wine (or half a bottle of beer), 60 grams of dried fine bean flour, 800 grams of salad oil.
make:
1, after the fish slaughter, clean, remove two pieces of clean meat, remove the abdominal spines, use the oblique knife method to cut into tile-shaped large pieces of about 2 cm thick; fish bones are cut into large pieces, fish heads are split into 4-6 pieces, add a little salt, white wine code flavor for a few minutes, rinse the blood stained mucus on the fish blocks with water, and then stick evenly dried fine bean flour. Cut the pickled sauerkraut into thin slices and the green onion into 6 cm segments;
2, put the pot on the high heat, pour the oil to 60% heat, first put the garlic slices, peppercorns and stir-fry, and then fry the Pixian watercress, pickled pepper, pickled ginger, tempeh mushrooms, old ginger, and then put the fish bones and fish fillets into the pot respectively;
3. When the surface of the fish fillet solidifies and is formed, quickly add 1500 grams of water, then add cooking wine, hot pot base, dried pepper festival, chicken essence, monosodium glutamate, fine salt, sugar, green onion knots and other spices, pour into the hot pot pot, and finally sprinkle the soy beans on the table.
remark:
The fish is dipped in a dish of dry oil. The dry oil dish is made with dried chili noodles, cooked white sesame seeds, crispy flower kernels, monosodium glutamate, spring onion, chopped coriander, and hot pot soup.
Tasteless dry pot chicken
Ingredients: Prefabricated: (amount of 10 parts)
10 baby chicks each weighing at 1000 grams
Serving: (amount per serving)
200 g of two cucumbers
Prefabricated: 50 grams of peppercorns, 100 grams of dried chili peppers, 200 grams of dry pot base
Serve: 30 grams of green chili peppers, 20 grams of red peppers, 50 grams of sheep and shallots, 10 grams of green onions
Seasoning: 20 grams of tender meat powder, 100 grams of chicken essence, 60 grams of monosodium glutamate, 20 grams of thirteen spices, 50 grams of curry, 50 grams of dark soy sauce, 80 grams of salt
Serving: Dry pot base 15 g, MSG 10 g, chicken essence 10 g, cumin powder 20 g, curry 10 g, sesame sesame oil 5 g
Handling of chickens:
1, each weighing 1000 grams of dehaired chicken clean clean, take out the internal organs, use a knife to chop into 3 cm square pieces into a large basin, put in 20 grams of tender meat powder, 100 grams of chicken essence, 60 grams of monosodium glutamate, 20 grams of thirteen spices, 50 grams of curry, 50 grams of dark soy sauce, 80 grams of salt and stir evenly for 10 minutes.
2, take a large pot, heat the pot with oil first, put in the dry pot red oil or rapeseed oil 8 kg, cooked to six layers of heat, put in the yard of chicken, put in the peppercorns 50 grams, dry pepper knots 100 grams, dry pot base 200 grams, use medium heat to fry the chicken, when frying, pay attention to the use of a spatula to evenly turn the chicken, so as not to stick to the pot. Use a large container with oil and chicken to set aside, or store in the refrigerator on hot days.
The making of the chicken in a delicious dry pot:
1: Take 200 grams of cucumbers, cut into 3 cm segments, put salad oil in a frying pan to fry the cucumbers in oil, remove the oil and add a little salt to stir-fry evenly, and then put them into the bottom of the chicken pot.
2, the wok is hot with oil to cure the pot, the above fried chicken and oil together take out 1/10 (that is, the amount of a chicken) with high heat to fry the chicken, put in the green pepper 30 grams, red pepper block 20 grams, lamb shallot head block 50 grams, green onion 10 grams in the appropriate transfer of dry pot base 15 grams, monosodium glutamate 10 grams, chicken essence 10 grams, cumin powder 20 grams, curry 10 grams, sesame sesame oil 5 grams, stir-fry for two minutes when fully cooked into the taste can be turned off into the hot pot basin, on the top of the cooked sesame seeds a little can be served.