The dry pot recipe actually requires these ingredients

Dry pot dishes are the most common dishes in life. Their delicious taste is particularly tempting and is loved by everyone. When preparing dry pot, you need to pay attention to the original seasonings, which are mostly poultry and livestock meat, and seafood is generally not allowed.

1. Original seasoning

1. The raw materials for making dry pot dishes are mostly poultry and livestock meat, and seafood is generally not allowed. Because the bottom of the dry pot needs to be heated for a long time after the dry pot dishes are served, if the ingredients are seafood, the meat will easily become tough after being heated.

2. Dry pot dishes can be matched with different auxiliary ingredients according to different main ingredients to achieve complementary tastes, such as chicken offal with small green and red peppers, radish with twice-cooked pork, braised pork, bacon, ham with green beans, chicken with bamboo shoots, etc.

3. Bedding types: Generally, soybean sprouts, garlic sprouts, onions, scallions, leeks, and radish strips are best.

4. After eating the dishes, you can add soup to the dry pot to cook various ingredients. The ingredients can be rapeseed, mushrooms, tofu, cabbage and many other varieties, and no dipping sauce is needed.

2. Production

1. When preparing dry pot dishes, most of them require placing vegetables at the bottom of the dry pot as a base. However, we must remind you that not all dry pot dishes need to be served with vegetables as a base. Only those ingredients that are sliced ​​and contain a lot of gelatin (such as meat with skin) should be placed at the bottom after being served.

2. When making dry pot dishes, the main ingredients are generally not starched, and the finished dish is not thickened. The finished dish has less soup, more fat, and a stronger aroma.

3. When cooking, be sure to wait until the oil is hot before adding bean paste, chili and other seasonings and stir-frying. Only when the red oil comes out can you add the main ingredients. In addition, there are two points to note when making dry pot dishes: First, since dry pot dishes require a lot of oil, we remind you to reduce the amount of oil appropriately according to different regions. Second, if your family members cannot eat spicy food, please be sure to reduce the amount of chili and bean paste.

3. Flavor : Dry pot dishes generally have flavors such as hot and sour, pickled pepper, spicy, cumin spicy, and fish flavor.

4. Container : The container for making dry pot dishes can be an iron pot, a casserole, a stainless steel pot, or an induction cooker pot. Correspondingly, an alcohol lamp, candle, gas stove or induction cooker can be placed at the bottom of the dry pot for heating.

5. Special ingredients for making dry pot dishes:

1. Red oil: Heat 2000-2500 grams of rapeseed oil until green smoke comes out of the surface (about 90% hot), add 500 grams of glutinous rice cake peppers and simmer over low heat until the peppers begin to burn, then remove the peppers.

2. Pickled chili pepper: a unique seasoning in Guizhou. It is made by washing and removing the stems of fresh red peppers that are thick and not too spicy, drying them, adding fresh ginger and garlic cloves, and cutting them into rice-sized dices with a knife in a special (oil-free) wooden basin. The peppers, ginger, garlic cloves, white wine, and salt are placed in a clay jar in the ratio of 45:4:2.5:1:5 by weight, and the jar is sealed with a lid and water poured in around the edge for 15 days.

3. Ciba Chili: Soak the dried chili in 80℃ hot water for 1 hour, take it out and control the water, put it into a bowl and mash it into puree. At this time, pinch a small part of the chili with your hands, and when you feel it can be stuck into a ball, you can take it out and use it.