Although the restaurant’s dishes are delicious, they are not as warm as at home. Introduction to dry pot meat: The first dry pot dish is to fry the dishes in the kitchen and put them in a cast iron pan before serving. Table food. In order to avoid affecting the taste of the dishes after cooling, use a small fire to heat and keep warm, and use a wooden spatula to shovel to prevent sticking to the pan. Later, dry pot dishes gradually evolved to eat the main ingredients, then use the remaining soup (or soup) to scald other ingredients or the chef to add other ingredients to process it.
The first course is Griddle Shrimp
Griddle ingredients:
1. Half a catty of prawns.
2. Pork tenderloin in threes and twos.
3. Shiitake mushrooms in three or two.
4. Green onion and white in threes.
5. Half of coriander.
6. Hot and spicy four or five.
7. Two tablespoons of Laoganma spicy sauce.
8. Two tablespoons of oyster sauce.
9. Two tablespoons of oily chili; if you like spicy food, you can add dry spicy section.
10. A piece of ginger.
11, alone garlic two.
12. Two pieces of octagonal.
13, four or five bay leaves.
14. A coffee spoon of sugar.
15. A spoonful of starch. 16. Three spoons of cooking wine.
17. A moderate amount of salt. Method:
1. Cut the shrimp on the back and remove the sand thread; cut the tenderloin into thin slices; wash and cut the shiitake mushrooms into half; wash the bay leaves and star anise; mince ginger, garlic, and soaked pepper; chop the scallion and dice; coriander Chopped.
2. Put two tablespoons of cooking wine and salt in the prawns and mix well; put one tablespoon of cooking wine, salt, and starch in the pork slices to get the taste.
3. Put oil in the pan and heat to 60% hot, stir-fry the pork slices until the surface turns white.
4. Push the pork slices to the side of the pot or serve, change the heat to low, add ginger, garlic, soaked chili, star anise, bay leaves, dried chili (I didn't use dried chili) and fry Out of fragrance.
5. Add the chili peppers and stir-fry all the ingredients in the pot.
6. Add about a catty of soup or water, and bring to a boil with Laoganma spicy sauce.
7. Cook the mushrooms for about two minutes.
8. Add shrimp, scallions, white sugar, salt, and oyster sauce and cook for about three minutes.
9. Collect the thick soup, sprinkle with chopped coriander, stir well, put it in a dry pot and serve. After eating the shrimp and meat in the pot, you can put it on the fire and add other dishes you like. Griddle Beef
Griddle Beef
Ingredients:
50g sharp pepper and 200g white radish. 1000 grams of beef with skin. 50 grams of vegetable oil, 3 grams of refined salt, 8 grams of monosodium glutamate, 5 grams of chicken essence, 10 grams of oyster sauce, 20 grams of chili sauce, 20 grams of cooking wine, 20 grams of ginger, 50 grams of garlic seeds, 5 grams of star anise and cinnamon, 30 grams of whole dried pepper , 2 grams of pepper, 20 grams of red oil, 10 grams of sugar, 500 fresh soup
Method:
1. Blanch the beef with skin to remove its hair, wash it, boil it in the pot until it is broken, remove and cut Make a piece of 4 cm long, 2.5 cm wide, and 0.5 cm thick for use.
2. Remove the stems of the pepper and cut into 1 cm long sections; remove the stems of garlic seeds; cut ginger into thick slices; peel the white radish and cut into thick slices the same size as beef.
3. Put the net pot on the heat, add the oil and heat to 60% heat, stir-fry the beef until small bubbles appear on the skin, add spices, ginger slices, whole dried peppers and fry until fragrant, then cook the cooking wine, Stir-fry water, add fresh soup, add salt, monosodium glutamate, chicken essence, oyster sauce, chili sauce to adjust the flavor, add sugar to color, pour into a pressure cooker and press for 12 minutes, then select spices, whole dried peppers, and ginger slices for later use.
4. Put the net pot on the high heat, add the red oil, add the garlic seeds and red pepper rings and stir fragrant.Pour the beef with the juice into the pot, collect the thick soup, and put it in the dry pot filled with white radish. Features
is bright red, soft and waxy, thick juice and long aftertaste. Very delicious
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