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Dry pot dish is a dish with Sichuan characteristics. Now that Sichuan cuisine is popular, I am afraid that every corner of every city will be large or small, and all kinds of Sichuan cuisine restaurants. It should be admitted that Sichuan cuisine is really too popular, although I personally have no special research on Sichuan cuisine, but in my mind, it is known for its red color, spicy and fragrant soup, spicy and not dry.
When making dry pot dishes, generally all kinds of side dishes must be oiled first, so as to ensure the color and tenderness of the dishes to the greatest extent. But now they are more pursuing a healthy diet, I use frying instead of frying, and I use very little oil. Maybe a little "sacrificed" a part of the taste, but also an additional health protection, personally, I prefer less oil plate dishes. The most important thing is that the cost of the dry pot made by yourself is unimaginably cheap, the cost of forty yuan, a family of three can eat two meals, if in the restaurant, a portion is afraid to be more than 100, not yet this dish amount.
【Dry pot pork rib shrimp】
❶The main ingredients: about 750g of ribs, 200g of shrimp.
❷Other side dishes: corn, potatoes, carrots, cauliflower, fungus, celery, onions, ham,
❸Donline seasoning: ginger, green onion, cooking wine, star anise, cinnamon, fragrant leaves
❹Screen dry pot ingredients: oil, hot pot base, Pixian bean paste, sugar, salt
Here's how:
Step 1.
The ribs are washed first, then soaked in water for about two hours, soaked in blood, and the water can be changed twice in between. If the temperature is high, it can be refrigerated and soaked.
Put the ribs and clean water in a pot and bring to a boil with spring onion, ginger slices and cooking wine.
Step 2.
If the water is dirty after the ribs are boiled, there are many floating powders that can be changed to hot water to stew the ribs again. Add a small piece of cinnamon, two small cloves of star anise, two fragrant leaves, green onion and ginger, and after boiling, simmer for about 40 minutes until the ribs can be easily pierced with chopsticks.
Step 3.
While cooking the ribs, prepare other side dishes.
Wash the shrimp and pick out the shrimp line; soak the cauliflower in salt water for 15 minutes and divide into small pieces;
The celery is washed and cut into sections, cut diagonally in a thick position; the ham is cut into long strips of triangles;
Cooked corn cut into segments of about 3-4 cm and then divided into four; onions cut into strips about 1 cm wide;
A carrot about 4 cm long is cut into triangular strips; a potato is cut into triangular strips that are a little larger than carrots.
The cutting method of carrots, potatoes and ham can refer to the cutting method of watermelon.
Step 4.
Put a small amount of oil in the pan, first add the celery and carrots and onions, and fry until it changes color slightly and becomes soft.
Then put the cauliflower in and fry it until the color becomes greener and some of it turns slightly yellow.
The potatoes are first boiled in water, then removed, drained and fried until each noodle is golden brown.
Remove the stewed ribs, drain and fry until both sides turn yellow, dry and tighten the meat.
During the frying process, if the oil is not enough, you can add less.
Step 5.
Finally, the shrimp is put in and fried until the shrimp skin and the shrimp meat are separated, the shrimp skin becomes transparent, and the meat texture is significantly tightened.
The whole process of frying is low on fire, and you can also fry it with electric cake bells to better grasp the heat.
Step 6.
Put oil in the pan, first put a small piece of hot pot base in it, and stir-fry. (Hot pot base about the size of a spoonful)
Then put a spoonful of Pixian bean paste and fry until the oil turns red.
Because there are children at home, you can eat slightly spicy, if you like to eat spicy, you can put more hot pot base and watercress sauce.
Step 7.
After stir-frying, add the green onion and ginger slices and stir-fry evenly.
Step 8.
After the base is fried out of the aroma, add a stainless steel spoon and a small half spoon of sugar to fry well, put the ribs into it, stir-fry well,
Then put all the other side dishes in, add the soaked fungus and stir-fry well,
Add the shallots, coriander, and white sesame seeds and stir-fry well.
Because the taste of the seasoning is different, the amount of put is different, you can appropriately add some salt to adjust the taste.
Step 9.
Serve in a pan and sprinkle with a little short cilantro and green onion leaves on the surface, garnish with a little white sesame seeds. Such a large portion of ingredients is sufficient, and the slightly spicy dry pot is ready, and this taste is just right for your own family. This is the biggest benefit of homemade food.
The ribs I bought are very good, a lot of crispy bone meat is also a lot, the mall activity price is 21.8 pounds, shrimp 25 pounds, is it really affordable? It's the holidays, so make it for yourself and your family.
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