How to make dry pot

Dry pot, also known as dry pot dish, one of the methods of making Sichuan cuisine, originated in Mianyang and Deyang cities in Sichuan province. It is characterized by its spicy and fresh taste.

Compared with hot pots and soup pots, there is less soup and more flavor; there is no need to order your own food, and the dishes are relatively fixed and ready to eat.

It's not complicated to make it at home, and its main varieties include: chicken in dry pot, duck in dry pot, shrimp in dry pot, crab in dry pot, ratfish in dry pot, rabbit in dry pot, bullfrog in dry pot, pork ribs in dry pot, beef in dry pot, and veggies in dry pot.

The so-called dry pot, that is, in the stir-frying can not add water, and the default flavor of the dry pot must be enough numbness, spicy, salty, fragrant, so chili peppers, peppercorns and cilantro is the dry pot can not be less seasoning, the best also have green onions, garlic, etc. to enhance the flavor. Generally speaking, the dry pot cooking procedure is: the first ingredients over the oil fried off the raw, so as not to stir-fry with the seasoning water and affect the taste; and then the pepper, chili pepper and other spices fried out of the flavor, and then poured into the main ingredients, soy sauce, sugar, chili sauce and other seasoning, stir-frying out of the pot can be. So the practice of dry-pot dishes is not difficult, just a variety of seasonings with more points, the program is a bit cumbersome, weekdays may not have to do often, but occasionally show your hand, will be able to win the family applaud, but also fun. The following two kinds of dry pot practice, come to learn it.

1. dry pot spicy shrimp

Ingredients: 300 grams of shrimp, potatoes, red pepper, dried chili peppers, ginger, green onions, garlic, coriander 1 small, pepper, white pepper a little.

Seasoning: soy sauce, sugar, cooking wine, soybean paste (or any spicy sauce you like), sesame oil, starch.

Steps:

(1) Cut off the beards of the fresh shrimp with scissors, slit the backs of the shrimp with a knife to remove the black threads, and sprinkle a little white pepper and drizzle with a little wine on the seared shrimp and marinate for 15 minutes.

(2) peel the potatoes and cut into strips as thick as your pinky finger, rinse the surface with water to remove starch; remove the seeds from the red chili peppers and cut them into strips as thick as the potatoes; shred the green onions, slice the garlic, slice the ginger, and cut the dried chili peppers into small pieces; rinse and cut the cilantro into pieces.

(3) soy sauce, sugar, cooking wine into a sauce standby.

(4) put enough oil in the pot (can be completely without potatoes), medium heat until 60% hot, under the potatoes in a small fire frying and fish out of the standby.

(5) Marinate the shrimp lightly patted with a little dry starch, and when the oil temperature reboils to a slight smoke, put the shrimp into the deep frying until browned and removed from the standby.

(6) leave a little oil in the pan, put onions, ginger, dried chili peppers and garlic slices, peppers burst incense, pour into the soybean hot sauce or any spicy sauce you like to stir fry.

(7) put the red pepper slightly stir fry, will be fried shrimp and potato strips into, at the same time quickly step (3) in the sauce into the good slightly stir fry, drizzle with sesame oil, sprinkle cilantro can be out of the pot to plate.

2. Dry-pot chicken

Ingredients: chicken thighs, green chili peppers, red chili peppers, dried chili peppers, garlic, cornstarch.

Seasoning: soy sauce, sugar, salt, cooking wine, sesame oil.

Steps:

(1) Remove the bones from the chicken thighs, cut them into mahjong-sized pieces, pour in the appropriate amount of cornstarch, soy sauce, cooking wine, and marinate for about 20 minutes.

(2) red and green bell peppers washed, cut into diamond-shaped pieces about the same size as the chicken pieces; dried chili pepper with scissors cut into segments; garlic minced into garlic.

(3) chicken pieces marinated, dry water, in the surface gently patted on a thin layer of dry starch.

(4) Pour in a pan of oil that can cover the chicken pieces, and when it is 80% hot, put the chicken pieces into it, and deep fry the chicken pieces into golden brown with high heat.

(5) Fish out the chicken pieces, leave a little oil in the pan, add the garlic and stir-fry, then add the dried chili peppers to burst the flavor.

(6) Add the fried chicken pieces, as well as green and red bell pepper slices and stir-fry.

(7) Pour in the appropriate amount of soy sauce, cooking wine, sugar and the appropriate amount of salt and stir-fry seasoning, drizzle with sesame oil can be removed from the pan.