I think it is the most suitable for eating hot pot on a cold day, while cooking while eating, don't worry about the dish will become cold, eat to the mouth hot, and the hot pot will be more flavorful, the better delicious, the hot pot has two kinds, one is with soup, one is the dry pot, today Anan will teach everyone to make a dry pot cabbage, master the method of this dish, you can also derive the dry pot cauliflower, dry pot potatoes, dry pot tea tree mushrooms and other methods, are to change the soup without changing the medicine.
【Preparation ingredients】 Cabbage, pork belly, green and red pepper, dried chili pepper, peppercorns, steamed fish soy sauce, salt, chicken essence, cooking wine, sugar, etc
1. Cabbage must not be cut with a knife, must be torn by hand, so that the dry pot cabbage taste will be more crisp and tender, boiling water in the pot, adding salt and cooking oil to boil, after the water boiled into the cabbage slices blanched immediately fished out, cold water over cold for use, pork belly cut thin slices for use, the rest of the ingredients after processing for later;
2. Pour oil into the pot, add dried chili peppers and peppercorns to sauté the aroma, then fish out the dried peppers and peppercorns, add green onions, ginger and garlic to stir-fry the aroma, put in the pork belly and stir-fry, fry until the surface is slightly yellow, pour cooking wine along the edge of the pot, go fishy and add flavor, and then add steamed fish soy sauce to increase the bottom flavor, put some green and red peppers and fry for another minute;
3. Add the processed cabbage, add salt, sugar, steamed fish sauce and stir-fry evenly according to personal taste, pour some vinegar before the pot to increase the aroma, transfer it into a small hot pot, and eat while cooking.
【Precautions】
1. Peppercorns, dried peppers should be slowly sautéed in cold oil over low heat to release all the flavor into the oil, and the dish will have aroma. If the oil temperature is too high, it is easy to paste, and the fried dishes will be bitter;
2. Cabbage blanching time can not be too long, cooked for a long time cabbage will become soft and lying without taste, the same reason, the whole cooking process can not add water, otherwise the taste will become bad;
3. This dish must not use old soy sauce, raw soy sauce also try not to put, otherwise the color of the yellow look has no appetite, blanching in advance can maximize the emerald appearance of the cabbage, can not be boiled with a lid, otherwise the appearance of the dry pot cabbage is also yellow.
Well, today's content will be shared here first, more wonderful content please pay attention to me @ Wu Anan, I think I wrote a little level, you can continue to look at my elaborate food video column, the method is simple, the steps are detailed, the tips and tricks are unreserved to tell you, interested can click the link below to see Oh!!!