Although the dishes in the restaurant are delicious, they are far less warm than at home, dry pot meat introduction: The first form of dry pot dishes is to fry the dishes in the kitchen, put them in a pig iron pot and then serve them. In order to avoid the taste of the dishes after cooling, heat and keep warm over low heat and shovel them with a wooden spatula to prevent sticking to the pan. Later, dry pot dishes gradually evolved into using the remaining soup (or soup) to blanch other raw materials after eating the main ingredients, or the chef added other raw materials to process the food
The first dish is dried pot shrimp
Dry pot ingredients:
1, half a pound of prawns.
2. Pork tenderloin.
3. Shiitake mushrooms in three pairs.
4: Green onions and white 3 or 2.
5: Half a pair of coriander.
6. Four or five spicy ones.
7: 2 tbsp lao dry mother spicy sauce.
8: 2 tbsp oyster sauce.
9: 2 tbsp oil chili peppers; if you like to eat spicy, you can add dried spicy sections.
10: A piece of ginger.
11: Two garlic.
12. Octagonal two folds.
13. Four or five incense leaves.
14: 1 tablespoon of sugar.
15: 1 tbsp starch. 16: 3 tbsp cooking wine.
17. Salt to taste. method:
1: Cut the shrimp off the sand line, cut the tenderloin into thin slices, wash and cut the shiitake mushrooms into two halves, wash the fragrant leaves and star anise, chop the ginger, garlic and pickled chili peppers, cut the green onion and diced white, and chop the coriander.
2: Mix well with two tbsp cooking wine and salt in the prawns, and put a tbsp of cooking wine, salt and starch in the pork slices to catch the taste evenly.
3: Heat the oil in the pan to 60%, and fry the pork slices until the surface is white.
4: Push the slices of meat to the edge of the pot or put them out, reduce the heat, add ginger, garlic, chopped chili peppers, star anise, fragrant leaves, dried chili strips (I did not use dried chili peppers) and sauté the aroma.
5: Add oil and peppers, then stir-fry all the ingredients in the pot.
6: Add about a pound of soup or water, and boil the spicy sauce of Lao Gan Ma.
7: Cook shiitake mushrooms for about 2 minutes.
8: Add shrimp, diced green onion, sugar, salt and oyster sauce and cook for about 3 minutes.
9: Collect the broth, sprinkle in chopped parsley and turn well, put it in a dry pot and serve. After eating the shrimp and meat in the pot, you can light the fire and add other dishes you like to blanch. Dry pot beef
Dry pot beef
raw material:
50 grams of peppers, 200 grams of white radish. 1000 g of beef with skin. Vegetable oil 50 g, refined salt 3 g, monosodium glutamate 8 g, chicken essence 5 g, oyster sauce 10 g, chili paste 20 g, cooking wine 20 g, ginger 20 g, garlic seed 50 g, star anise, cinnamon 5 g each, whole dried pepper 30 g, pepper 2 g, red oil 20 g, sugar color 10 g, fresh soup 500
method:
1: Blanch the beef with skin, wash it, cook it in a pot until it is broken, remove and cut into 4 cm long, 2.5 cm wide and 0.5 cm thick slices and set aside.
2: Remove the stalks of the pepper and cut into 1 cm long pieces; the garlic seeds; the ginger into thick slices; the white radish is peeled and cut into thick slices the same size as the beef.
3, the net pot on the high heat, put the oil to 60% heat, under the beef sautéed until the skin bubbles, add spices, ginger slices, whole dried pepper stir-fry incense, then cook cooking wine, stir-fry dry water, add fresh soup, put salt, monosodium glutamate, chicken essence, oyster sauce, chili sauce to adjust the taste, add sugar to color, pour into the pressure cooker for 12 minutes, and then select spices, whole dried pepper, ginger slices to use.
4: Put the net pot on the high heat, add red oil, sauté the garlic seeds and red pepper rings, pour the beef juice into the pot, and then collect the soup juice, out of the pot into the dry pot with white radish. characteristic
The color is bright red, soft and sticky, the juice is thick and the aftertaste is long. Very tasty