I believe that many people like to eat spicy, and eat spicy is Sichuan cuisine and Hunan cuisine, of course, there are many provinces of the cuisine is also spicy-based, here is not a detailed description, it is said that the most common is also more popular Sichuan cuisine. Mapo tofu, back pot meat, spicy chicken, boiled fish and boiled beef, etc., are very delicious Sichuan cuisine, and there is a Sichuan dish, is also very popular with the public, its ingredients are rich, and varied, can be matched at will, it is spicy dry pot, today to briefly introduce a dry pot chicken inside the dry pot dish, since learning this Sichuan dish, even usually do not like to eat spicy wife are rushed to eat, simple and easy to do and hearty, suitable for several people to eat together, spicy and fragrant, the more you eat the more cheerful.
First of all, first of all, to introduce some of the ingredients and ingredients needed to make dry pot chicken, the main material is of course the field chicken, of course, bullfrog is also OK, now to buy the field chicken is not easy, most of the so-called field chicken on the market is actually bullfrog, the two are still quite easy to distinguish, look at the size and appearance to know. Then other ingredients can be selected according to personal preferences, such as some meatballs, crab sticks, bamboo wheels, etc. Hot pot ingredients are common dry pot ingredients, and there are vegetables, onions, green peppers, oyster mushrooms, fungus, broccoli, lotus root, potatoes, oil wheat vegetables, etc. are relatively suitable as dry pot side dishes.
In terms of ingredients, vegetable oil, dried chili peppers, peppercorns, cooking wine, soy sauce, refined salt, fennel, chicken essence or monosodium glutamate, column sauce, cumin powder, garlic powder, fried peas and sesame seeds, etc. are more common configurations, which can also be mixed according to their own tastes, but the overall situation is unchanged.
Then you can start to make dry pots, you need to first boil those hot pot ingredients and vegetables with boiling water, but vegetables can not be burned for too long, basically six or seven ripe, otherwise too cooked, the taste will become worse, the color will become unsightly. The chicken also needs to be washed and cut into pieces and then marinated (marinade with soy sauce, cooking wine, and chicken essence, marinated for more than half an hour), fried (need to be wrapped in a little starch and fried to ensure that the skin will become crisp and golden), and fried until the surface is golden.
This is followed by a hot oil pan with garlic cloves, dried peppers and a little butter, stir-fried and sautéed. Butter can not be lowered, after the finished product will have a light oil aroma, smell and taste will be very comfortable.
After the ingredients are simmered, you can pour the half-cooked hot pot ingredients and vegetables into the pot together, and then stir-fry over high heat, and continue to stir-fry the cooking wine, soy sauce, salt, chicken essence or monosodium glutamate, and column sauce until they are cooked, and then pour out the plate as the base of the dry pot.
Why stir-fry the main ingredients and ingredients separately? It is one thing that the ingredients are too rich and the pot is too full, and the ingredients under them will be slightly different, so that the finished product will taste more rich.
Then after washing the pot, pour in vegetable oil, dried peppers, peppercorns, onions and green peppers, sauté first, then pour the fried chicken into it, continue to stir-fry, at this time the ingredients will be a little different from just now, is cooking wine, soy sauce, salt, fennel, chicken essence, column sauce and garlic powder.
This pot is also stir-fried after the ingredients, it probably needs to be stir-fried for a minute or two, onions and green peppers are best not to be fried until fully cooked, so that they will be more crisp to eat, and the flavor will be better.
The fried chicken is poured into the side dish just loaded, sprinkled with sesame seeds, fried peas and coriander, it looks like the color is bright, the flavor is rich, because the dried pepper is only slightly spicy taste, so the whole pot is spicy and fragrant, and all kinds of ingredients have their own unique taste and taste, which makes people feel satisfied. If the pot can be heated, then it will let the human body eat more and more spicy, more numb taste, if you feel that simply eating this way is not enough, you can also eat with a bowl of white rice, dry pot is quite a dish of rice!
I don't know if you have learned how to make dry pot dishes after reading it? You can choose your favorite ingredients to make this dish, but it is quite suitable for making it at home!