What vegetables can be added to the dry pot?

Dry pot is a dish that everyone is familiar with. When you go out for a date or a party, you will order some dry pot. Dry pot cabbage and dry pot cauliflower are the main dishes on the menu. It is not difficult to make. The key is that it requires a lot of seasonings. As long as the seasonings are good, this dish will be very popular. Many restaurants think that dry pot is only for vegetables and want to make a meat dish. This article introduces the specific method of making dry pot chicken, let’s take a look.

Dry Pot Chicken

Ingredients: 800 grams of rooster,

Accessories: 100 grams of celery,

Seasoning: 50g red pepper (pointed, dry), 5g Sichuan pepper, 15g black bean sauce, 5g five-spice powder, 30g broad bean sauce, 25g ginger, 40g green onion, 150g lard (refined), 3g MSG, 3g chicken essence, 4g sugar, 15g cooking wine, 10g sesame oil, 5g salt

practice

1. Remove the seeds and stems of the dried chilies and cut them into sections about 2 cm long;

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

3. Wash the old ginger and cut it into slices;

4. Wash the green onions, take out the white part and cut into sections;

5. Wash the chicken, chop it into pieces about 2.5 cm in size, put it in a bowl, add salt, ginger slices, scallions, cooking wine, mix well, and marinate for ten minutes;

6. Place the pan on high heat, heat refined oil until 70% hot, put in the chicken and fry until dry;

7. Leave a little oil in the pan, heat it to 50% hot, add dried chili peppers and Sichuan peppercorns, stir-fry until fragrant and remove from the pan;

8. Heat oil in a pot to 40% heat, add Pixian bean paste, ginger slices, and scallions, stir-fry until fragrant and colored, add brine, hot pot ingredients, boil until boiling, simmer for a few minutes, remove the residue, pour in chicken pieces, add cooking wine, Lao Gan Ma fermented black beans, dried chili peppers, peppercorns, celery, sugar, chicken essence, MSG, sesame oil, stir and mix well;

9. Remove from heat and pour into a steel pot, and serve with a spatula and alcohol stove;

10. After serving, light the fire and stir-fry continuously with a spatula until the soup is dry and the aroma is overflowing.

Dry Pot Cauliflower

Ingredients: one organic cauliflower (about 400g), a small piece of pork belly, one tablespoon of Lao Gan Ma beef and black bean sauce, one tablespoon of light soy sauce, a little sugar, one garlic leaf, three small red peppers

practice

1. Place the cauliflower facing downwards and soak in light salt water for 20 minutes. Then wash and cut into small pieces with a knife

2. Blanch in boiling water for about one minute, remove from the water and immediately rinse with cold water until completely cool, drain and set aside

3. Cut the pork belly into thin slices, cut off the white part of the garlic and flatten it with the back of a knife, and cut the small red pepper into sections

4. Heat the pan and add oil. Add scallions and sauté until fragrant.

5. Add the pork belly slices into the pan and stir-fry over medium heat until the surface changes color. Continue stir-frying for a while to squeeze out some of the fat from the fat.

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

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

8. Add one tablespoon of soy sauce

9. Add some sugar and stir fry over high heat for about a minute.

10. Cut the garlic leaves into sections, put them into the pot, stir-fry for a few times, turn off the heat, cover and simmer for about a minute, then open the lid and it's done.