Dry pot, one of the methods of making Sichuan cuisine. Named after the hot pot, the dry pot soup is less and spicy and fragrant. There is also a pot called spicy incense.
By wood seed food language
Chicken wings 400 g
Potatoes 300 g
Pixian watercress one spoonful
Dried chili peppers to taste
Peppercorns to taste
Star anise to taste
Cinnamon to taste
Incense leaves to taste
Onion to taste
Ginger to taste
Garlic to taste
Cooking wine to taste
Raw soy sauce to taste
Salt to taste
Chicken essence to taste
Sugar to taste
Chili noodles to taste
Cooked sesame seeds to taste
Parsley to taste
1: Wash and drain the chicken wings and cut the flower knives on both sides.
2: Add soy sauce to chicken wings, chili noodles, ginger and salt for 20 minutes.
3: Fry the marinated chicken wings in oil
4: Fry the potatoes in the oil in a pan. Potatoes cut 5 mm thin.
5: Stir-fry another pot of oil and stir-fry the bean paste.
6: Stir-fry dried chili peppers, peppercorns, star anise, cinnamon, coriander leaves, green onions, ginger and garlic in a pan to bring out the aroma.
7: Stir-fry chicken wings for about 5 minutes.
8: Add potatoes, add cooking wine, sugar, salt and chicken essence and stir-fry evenly to get out of the pot.
9: Sprinkle with cooked sesame seeds and coriander on the plate and you can use it.
The ingredients for the dry pot dishes are fried in advance until they are cooked thoroughly and fragrant, and finally returned to the pot together. You can also pair different dishes according to your preference.