Dry pot seasoning recipe

In many restaurants, there are dry pot related dishes, including dry pot spare ribs, dry pot fish, etc. Some are spicy, some are salty and sweet. In short, everyone can choose the flavor they like. The dry pot seasoning recipe is different in every restaurant, but the basic ingredients such as pepper, ginger, chicken essence, soy sauce, etc. are all the same. Some restaurants have their own secret recipes, so the taste will be unique.

Dry Pot Spare Ribs

The raw materials are 600 grams of spare ribs and auxiliary ingredients (150 grams of cauliflower, 100 grams each of cucumber strips, potato strips, lotus root strips and onion strips, and 80 grams of celery segments).

Seasoning: 1 kg of ordinary red brine, 1.2 kg of salad oil (about 100 grams consumed), 80 grams of red oil, ingredient A (30 grams of dried chili, 15 grams each of peppercorns, scallion segments, ginger slices, and garlic), 150 grams of spicy dry pot sauce, ingredient B (2 grams of salt, 5 grams each of chicken essence and Donggu soy sauce, 10 grams each of pepper oil, sesame oil, pepper oil, and cumin powder).

Production:

1. Chop the ribs into 4 cm long segments, blanch them in water and then put them into red brine to cook, remove them from the water and drain the juice, then put them into 60% heated salad oil, deep-fry them on low heat until a crust forms on the surface, remove them from the oil and drain the oil; put the cauliflower, potato strips and lotus root strips into 60% heated salad oil and deep-fry them on low heat.

2. Pour red oil into the pot and heat it to 50% hot, then add ingredient A and stir-fry until fragrant. Add the auxiliary ingredients and stir-fry evenly. Add the spicy dry pot sauce, fried pork ribs and all the auxiliary ingredients and stir-fry over high heat. Add ingredient B, stir-fry and serve. Put into a container.

The storage method of spicy brine is the same as that of other brine. When saving, you need to pay attention to the following four points:

NO.1 Oil and brine must be separated

That is to say, before leaving get off work every day, we have to separate the grease on the surface of the brine from the brine, then boil them separately and then inject the grease back into the brine. The advantage of this operation is better sterilization. If the fat floats on the surface of the brine, not only will the heating time be longer, but the brine will often not be cooked through. If the brine is not cooked thoroughly, the bacteria inside cannot be killed, causing the brine to become rancid.

NO.2 Take out the spices

After the marinade is ready, our first task is to take out the spice bag, hang it to dry and cool it to room temperature, then wrap it with plastic wrap and refrigerate it in a refrigerator. If the spice bag is not removed in time, the flavor of the spices will continue to penetrate into the marinade, and the medicinal aroma of the marinade will be too strong.

NO.3 Avoid oil and water

Before leaving get off work every day, after we boil the brine, we move the stainless steel barrel containing the brine away from the fire and place it in a ventilated place where very few people can touch it, and it must not come into contact with raw water or grease.

NO.4 The brine bucket is off the ground and not covered

The barrel containing brine cannot be placed directly on the ground. An iron or wooden rack must be made and the brine barrel must be placed on the rack to ensure that the bottom of the barrel is also ventilated. In addition, the mouth of the barrel cannot be covered. Because the marinade will have a certain amount of heat after it is heated. If the lid is closed, the heat will condense to form water droplets. If the water droplets fall into the marinade, it will cause the marinade to become sour and grow hair.

Spicy dry pot sauce

Ingredients: 5 kg rapeseed oil, 2 kg minced garlic, 700 g each of Merlot spicy sauce, pickled pepper paste, and pickled ginger rice, 560 g Lao Gan Ma chili oil, 600 g Sanwu hot pot base, 1 kg Pixian bean paste, 100 g red peppercorns, 150 g dried green peppercorns, 500 g knife-edge chili peppers, 350 g fermented glutinous rice, and 1 box of thirteen spices.

Preparation: Pour rapeseed oil into the pot and heat it until the oil smokes, then turn off the heat. When the oil temperature cools down to 40% hot, add garlic, pickled pepper paste, pickled ginger, chili peppers, and Pixian bean paste. After the water is dry, add red peppercorns and dried green peppercorns and stir-fry for about 2 minutes. Then add the remaining ingredients and stir-fry on low heat for about 5 minutes.

Dry Pot Spicy Duck Feet

Ingredients: 15 boneless duck feet, auxiliary ingredients (100 grams each of cucumber strips, potato strips, lotus root strips and onion strips).

Seasoning: 1 kg of ordinary red brine, 800 grams of salad oil (about 50 grams consumed), 100 grams of red oil, ingredient A (20 grams of dried chili, 10 grams each of peppercorns, scallion segments, ginger slices, and garlic), 5 grams each of salt, Donggu soy sauce, pepper oil, and chopped chives, 600 grams of homemade red soup, ingredient B (30 grams of dried chili, 10 grams each of peppercorns, scallion segments, ginger slices, and garlic), and 10 grams of sesame oil.

Production:

1. Wash the boneless duck feet, blanch them in boiling water over high heat, remove them from the water and stew them in red brine over low heat, remove them from the water, drain the soup, put them into 50% hot salad oil, and fry them over low heat until crispy; put potato strips and lotus root strips into 60% hot salad oil respectively, and fry them over low heat.

2. Pour 50 grams of red oil into the pot, heat it to 40% to 50% hot, add ingredient A and stir-fry until fragrant, add auxiliary ingredients and stir-fry until cooked, season with salt and Donggu soy sauce, remove from the pot and put into a container as a base.

3. Pour 50 grams of red oil into the pot, heat it to 40% to 50% hot, add ingredient B and stir-fry until fragrant, pour the red soup, add duck feet after boiling, simmer over high heat until the sauce thickens, drizzle with pepper oil and sesame oil, remove from the pot and place in a container lined with auxiliary ingredients, sprinkle with chopped green onions.

Homemade red soup: Put 250 grams of homemade oil in the pot, simmer on low heat until it is 40% hot, add 200 grams of chopped red oil bean paste, stir-fry on low heat until fragrant, add vegetables (50 grams each of celery, coriander stalks, carrot pieces, ginger slices, scallion segments, and onion pieces), continue to stir-fry on low heat until the onion turns golden yellow, pour in 1 kg of boiling water, bring to a boil on high heat, then simmer on low heat for 20 minutes, filter out the residue. With the addition of vegetables, this spicy red soup will not be too spicy.

Homemade household oil: Put 500 grams each of rapeseed oil, salad oil, and fried meat fat into the pot, heat it to 40% hot, add 250 grams each of chopped Pixian bean paste and red oil bean paste, stir-fry on low heat until fragrant, then add spices (10 grams each of star anise and cinnamon, 15 grams each of white cardamom and galangal, 5 grams each of grass fruit, citron, and bay leaves), stir-fry on low heat for 20 minutes, remove from heat and let stand for about 12 hours before use.