Dry pot dog meat (recommended)
peculiarity:
The dog meat is dried and fragrant, spicy and fragrant, and the aftertaste is endless.
Dishes offer:
Guizhou Normal University Education Service Center, Wu Changgui
raw material:
650 grams of dog meat with skin, 150 grams of soybean sprouts.
seasoning:
15 grams of salt, 8 grams of pepper seeds, star anise, white cardamom, grass fruit, fragrant leaves, pepper noodles, monosodium glutamate, 30 grams each of dried chili peppers, bean paste, wild mint, ginger slices, green onions, 80 grams of red oil, 10 grams of soy sauce, 5 grams of cumin, 100 grams of cooking wine, salad oil, 150 grams of garlic.
Characteristic ingredients for making dry pot dishes:
Red Oil:
2000-2500 grams of rapeseed oil are burned until the surface is smoky (about 90% hot), add 500 grams of rice chili peppers and simmer until the peppers start to burn, then fish out the peppers.
Bad Chili Pepper:
It is a unique seasoning in Guizhou. It is the meat thick, not too spicy fresh red pepper washed and pedunculated, dried with water, supplemented by fresh ginger, garlic cloves in a special (without oil) wooden basin with a knife cut into rice grain-sized cubes, according to the weight of chili peppers, ginger, garlic cloves, white wine, refined salt in the ratio of 45: 4: 2.5: 1: 5 into the earth altar covered with water sealed for 15 days.
Chili peppers:
Soak the dried peppers in hot water at 80 ° C for 1 hour, fish out the water, put them into a radium bowl and mash them into a paste, at this time, pinch a small part of the peppers by hand, and when you feel that they can stick to the balls, you can take them out and use.
Liqueur:
That is, mash, mainly plays a role in removing odor and increasing aroma, and sometimes it can also be replaced by liquor.
Bean paste (or Pixian watercress):
The watercress sauce here mainly refers to the guizhou production, the taste is similar to the Pixian watercress, which can play a role in increasing the spicy taste and aroma.
Preparation Method:
(1) Use a hot soldering iron to remove the hairs on the surface, scrape and wash it and add 2500 grams of water, 10 grams of salt, cooking wine, ginger slices, green onions, star anise, white cardamom, pepper seeds, cumin, grass fruits, fragrant leaves on high heat for 40 minutes, out of the pot to cool and cut 0.5 cm thick slices; garlic cloves washed, cut thin slices.
(2) Put the soybean sprouts in boiling water and heat for 1 minute, and put them into the dry pot at the bottom.
(3) Put salad oil on the heat of the wok, add watercress sauce and dried chili peppers and stir-fry for 5 minutes, stir-fry over low heat for 10 minutes, stir-fry with 5 grams of salt, monosodium glutamate, soy sauce, pepper noodles, garlic pieces and stir-fry for 2 minutes, put red oil, put it in a dry pot, sprinkle with wild mint.
2. Stir-fry the green and red peppers on low heat for 2 minutes, put them in a dry pot and sprinkle the chives.
Production key:
Original Seasoning:
1, the raw materials for making dry pot dishes are mostly livestock meat, and seafood is generally not allowed. Because the bottom of the dry pot is heated for a long time after the dry pot dish is served, if it is a seafood raw material, the meat quality is very easy to become old after heating.
2, dry pot dishes can be based on different main ingredients with different auxiliary materials, play a complementary role in taste, such as chicken offal with small green and red peppers, radish with back pot meat, wind meat, bacon, ham with four seasons beans, chicken with bamboo shoots, etc.
3, bedding varieties: generally use soybean sprouts, garlic seedlings, onions, green onions, leeks, radish strips the best effect.
4, after eating the dish, you can add soup in the dry pot to make all kinds of raw materials, the shabu can be rape, mushrooms, tofu, cabbage and many other varieties, and do not need dipping sauce.
make:
1, dry pot dishes in the production, most of them must be placed at the bottom of the dry pot vegetable bottom, but to remind everyone is that not all dry pot dishes need to pad vegetables on the table, only those cut into slices, containing more gum (such as meat with skin) raw materials on the table before the bottom.
2. When making dry pot dishes, the main ingredients are generally not coded, and the dishes are not hooked, and after the dish is made, the soup is less, the fat is more, and the aroma is strong.
3. When cooking, be sure to heat the grease and then put the watercress sauce, pepper and other spices to stir-fry, and then put the main ingredient when the red oil is out. In addition, the production of dry pot dishes should pay attention to two points: First, because dry pot dishes require a lot of grease, so remind the maker to reduce the amount of grease according to the different regions. Second, if local diners can't eat spicy, please be sure to reduce the amount of chili pepper and watercress sauce, especially chefs in Shanghai, Zhejiang, Guangdong, and Fujian, and be sure to reduce the spiciness when making.
Flavor type:
Dry pot dishes generally have sour and spicy taste, pickled pepper flavor, spicy taste, cumin spicy taste, fish flavor and other flavor types.
container:
The container for dry pot dishes can be an iron pot, but also a sand pot, a stainless steel pot, or an induction cooker pot. Correspondingly, the bottom of the dry pot can be heated by alcohol lamps, candles, gas stoves, and induction cookers.