Dry pot method 2

1. Dry pot ribs

material

One and a half jin of steak, a large piece of ginger, twenty small pieces of garlic, one tablespoon of cooking wine, one tablespoon of light soy sauce, one and a half tablespoons of oyster sauce, half a tablespoon of dark soy sauce, and half a tablespoon of sugar

practice

1. Wash and cut half ribs into small pieces, add a tablespoon of cooking wine, a tablespoon of light soy sauce, a tablespoon of half oyster sauce, half a tablespoon of dark soy sauce and half a tablespoon of sugar, mix and pickle for about two hours.

2. In a casserole or well-insulated pot (I used a small 18CM cast-iron pot), cover the bottom with sliced ginger and peeled garlic, and pour in about three tablespoons of cooking oil (enough to cover the bottom of the pot).

3. Put the preserved ribs into the pot, and pour the marinade of the preserved ribs into the pot, cover with the lid, boil on medium high heat, turn to low heat and stew for about 20 minutes.

4. Open the lid and sprinkle with scallions.

tips

1, this is a dry pot dish, this process does not put a drop of water, do not worry about burning, there is oil in the pot and pickle ribs marinade, 20 minutes on a low heat, will not burn.

2, salad oil can cover the whole bottom of the pot, don't put too much, otherwise it will feel too greasy, ribs themselves also have oil.

3, if you want to shorten the curing time, then cut the ribs into small pieces, the curing time can be greatly shortened.

4, if you like the ribs crispy rotten point, need to extend the time of cooking, then we should always pay attention to the pot, be careful not to burn dry.

5, when eating, don't let go of the garlic in the pot, after the oil soaked in high temperature stew, garlic becomes soft glutinous slightly sweet, very delicious.

2. Dry pan fat sausage

material

Chee moderate

Two potatoes

salt

Salad oil

vinegar

ginger

garlic

octagon

Chinese prickly ash

Dried chilli

Cooking wine

Light soy sauce

Sesame oil

Green Chinese onion

White sugar

Bean paste

Bay leaf 2 slices

practice

[How to make potato chips]

1. Peel the potatoes, cut them into strips and set aside.

2. When the oil in the wok is 70% hot, add the potato sticks and fry them.

3. Fry until golden brown and dry.

[The practice of dry pot fat sausage]

1. Cut the dried pepper into bars with scissors, then cut the green onion into knots and the ginger into shreds.

2. Clean the fat intestine, cut it into pieces and put it in a basin. Rub it with vinegar and salt repeatedly to remove the oil in the fat intestine. Boil a pot of water, put the sausage, salt, ginger slices, cooking wine, star anise, fragrant leaves, cooking wine, boil for 30 minutes, drain water and set aside.

3. When the oil in the wok is 70% hot, add garlic and shredded ginger and stir-fry.

4. Add dried Chinese peppercorns and dried chilies and saute them for a spicy flavor (the chilies become darker in color).

5. Add bean paste.

6. Continue to boil the oil.

7. Add the fat sausage and stir fry, add light soy sauce, sugar and vinegar.

8. Add the fried shredded potatoes.

9. Add the scallions and fry until smooth.

3. Beef fried cake in a dry pot

material

Korean BBQ beef 1/5 to 1/4 box corn shoots 4 to 5 celery 4 to 5 frozen spring onion pancakes 1 piece Haidilao spicy fragrant pot base 1/2 package

practice

step1

1

Remove beef from ice and set aside. Wash the celery and corn shoots, cut them into small pieces, and cook them until cooked. Freeze scallion pancakes, fry and cut into about 1cm long strips for use.

step2

2

The bottom of the haidilao box has two packets, take out one, cut a small gap and pour out most of the oil and half of the spices. Because Costco's Korean-style barbecue beef is inherently rich in fat, it's possible to drain as much oil as you can from the bottom of the spicy pot so it doesn't taste too greasy. Heat up a wok, add the rest of the spices in the bag to the wok and fry, just a little bit to bring out the aroma, not too high heat, so the spices don't burn.

step3

3

Add the beef and stir fry. When the beef is partially cooked, add the hot corn shoots and celery. Finally, add the green onion pancakes. The heat can be turned up a bit to dry the beef sauce.

step4

4

Here we go!

4. Dry pot Spicy crab

material

Hairy crab 4 potatoes 1 lettuce 200g yams 200g garlic 6 small red pepper 5 star anise 2 Onions 1/2 ginger 30 g green onion 30 g Sichuan pepper 10 g coriander appropriate amount of dressing materials: water 100 ml cooking wine 30 ml light soy sauce 30 ml soy sauce 30 g sugar 5 g salt appropriate amount of pickled crab seasoning: starch 20 g white pepper 10 g salt 5 g

practice

step1

1

Wash the hairy crabs and chop them into four pieces.

step2

2

Peel and slice potatoes, lettuce and yams, and cut Onions into chunks.

step3

3

Finely chop the red pepper, dice the green onion, peel and slice the ginger, and slice the coriander.

step4

4

Finely chop the red pepper, dice the green onion, peel and slice the ginger, and slice the coriander.

step5

5

In a pot, add enough water, add lettuce, yams, blanch, remove, drain and set aside.

step6

6

In a pot, add enough water, add lettuce, yams, blanch, remove, drain and set aside.

step7

7

In the same pot of water, add half Sichuan peppercorns and half ginger slices

step8

8

Add the chopped hairy crabs, blanch, remove and drain.

step9

9

In a large bowl, add the drained hairy crabs and marinade them for 15 minutes.

step10

10

In a pan, add enough oil and deep fry the hairy crab until golden brown. Remove the crab and blot off any excess oil with kitchen paper. Set aside.

step11

11

In the same pan of oil, fry the chips until golden brown. Remove, drain and set aside.

step12

12

9. Heat up a wok of oil on a low heat, add the red pepper and garlic, stir fry until the garlic is slightly yellow, add the green onion, ginger slices, star anise, Sichuan pepper and onion and fry until fragrant.

step13

13

Add the lettuce, yams and potatoes and stir-fry for 3-5 minutes.

step14

14

Add black bean sauce, cooking wine, light soy sauce, sugar, stir fry evenly.

step15

15

Pour in the hairy crab, stir well, pour in the water, cover the pot, simmer for 10 minutes.

step16

16

Add salt to taste, add coriander and serve.