The dry pot method

1. Hot pot chicken

Red color, tender meat, spicy and refreshing, attractive aroma.

material

Ingredients: 800 grams rooster,

Accessories: celery 100g,

Condiments: chili (red, sharp, dry) 50g, peppercorns 5g, black bean sauce 15g, five-spice powder 5g, bean clove 30g, ginger 25g, scallion 40g, lard (refined) 150g, MSG 3g, chicken essence 3g, sugar 4g, cooking wine 15g, sesame oil 10g, salt 5g

practice

1. Remove seeds and pedicles from dried chilies and cut into sections about 2cm long;

2. Clean the celery and cut it into sections about 5 cm long.

3. Wash old ginger and cut into ginger slices.

4. Wash the green onion, take the green onion white, cut into sections;

5. Clean the chicken, cut it into about 2.5 cm pieces, put it in the basin, add salt, ginger slices, spring onion segments, cooking wine and evenly mix, code taste for 10 minutes;

6. Put the pot on high heat, burn the refined oil until it is 70% hot, fry the chicken and remove the water;

7. Leave a little oil in the pot, heat to 50% hot, dry chili section, Sichuan peppercorns stir fry out;

8. In the pot, another 40% of the oil is hot, add Pixian bean, ginger slices, scallion section saute fragrant color, add brine, under the hot pot material, boil to boiling, boil for a few minutes, remove the residue, pour in chicken pieces, add wine, Lao Gan ma soybeans, dried pepper, Sichuan pepper, celery, white sugar, chicken essence, MSG, sesame oil, push and evenly;

9. Remove from the pot and put into the steel pot. Serve with the spatula and alcohol stove.

10. When served, light the heat and stir with a spatula until dry and fragrant.

2. Dried cauliflower

material

A head of organic cauliflower (about 400g), a small piece of pork belly, a tablespoon of Laoganma beef soy sauce, a tablespoon of light soy sauce, a little white sugar, a garlic leaf, three small red pepper

practice

1. Soak cauliflower, flower side down, in lightly salted water for 20 minutes. Then wash it off and break it into small pieces with a knife

2. Blanch the water in a boiling pot for about one minute. Immediately remove the water and rinse it with cold water until it is completely cool

3. Thinly slice the pork belly, flatly slice the garlic with the back of a knife, and cut the small red pepper into sections

4. Heat the wok and release the oil. When the oil is hot, the scallion white will be fragrant

5. Add the pork belly slices to the wok and saute them over medium heat until they are all brown. Continue to saute for a while to extract some of the fat

6. Add a tablespoon of Lao Gan Ma beef chili sauce and stir-fry until fragrant

7. Add the red pepper and cauliflower and stir fry a few times

8. Add 1 tablespoon light soy sauce

9. Add some more sugar and turn the heat on and stir-fry for about one minute

10. Cut the garlic leaves into sections and put them in the pot. After stir-frying for a few times, turn off the heat and cover and stew for about one minute

3. Dry pan potato chips

material

Potato, pork belly, pepper, fresh pepper, onion, ginger and garlic, dark soy sauce, white sugar, green garlic, spicy sauce

practice

1. Slice the pork belly into thin slices without any oil in the wok. Spread the pork on the bottom of the wok and boil over low heat until the color changes and the oil is released.

2. Cut thick slices of potatoes twice in water, fry over medium heat until the skin is slightly dry, remove and set aside.

3. Cut pepper into small pieces, and cut fresh pepper into small pieces.

4. Boil the original pot of pork belly and add the appropriate amount of bottom oil, put ginger slices to stir fry the black bean, add scallion, garlic slices, spicy sauce to stir fry the flavor, put the boiled pork slices, add dark soy sauce to stir fry until the meat is cooked and add a little water.

5. After the water boils, add potatoes, two small spoons of sugar, 1/4. Stock block, burn until the juice is about to dry, add pepper slices, fresh pepper section slightly fry, finally add green garlic section, turn off the heat and stir fry out of the pot.

6. A dry pan at home is the best. Serve in a dry pan. But it doesn't matter, it doesn't taste too bad.