Spicy dry pot is a spicy dish made in a dry pot cooking method, and the following is a homely practice for reference: Ingredients:- Pork ribs: 500 grams- Dried chili: Appropriate amount- Ginger: Appropriate amount- Garlic cloves: Appropriate amount- Dried Sichuan pepper: Appropriate amount- Green pepper: Appropriate amount- Red pepper: Appropriate amount- Bean paste: Appropriate amount- Cooking wine: Appropriate amount- Light soy sauce: Appropriate amount- Salt: Appropriate amount- Sichuan pepper powder: Appropriate amount- White sesame seeds: Appropriate amount- Cooking oil: Appropriate amountSteps: 1Cut the ribs into small pieces and marinate in cooking wine for 15 minutes. 2.Finely chop the dried chilies, ginger and garlic cloves. 3.Dried peppercorns stir-fry in oil until fragrant, remove and set aside. 4.Cut green and red peppers into small pieces for later use. 5.Heat an appropriate amount of cooking oil in a pan, and when the oil is hot, add the marinated pork ribs and stir-fry until they change color. 6.Add the bean paste and stir-fry the red oil, then add the chopped dried chilies, ginger and garlic cloves and stir-fry until fragrant. 7.Add an appropriate amount of light soy sauce, salt and peppercorn powder and stir well. 8.Add the dried peppercorns that have been stir-fried in advance and continue to stir-fry evenly. 9.Finally, add green peppers and red peppers and stir-fry. 10.Before cooking, sprinkle with white sesame seeds for garnish. In this way, a spicy dry pot is ready!It can be served with rice or pasta. The taste is spicy, refreshing and delicious.
Spicy dry pot is a classic dish with a strong Sichuan flavor. Its uniqueness lies in the fact that the ingredients in the dry pot are carefully selected, combined with a variety of spices and spices, and simmered to present a spicy, rich, and rich flavor. Below, I will introduce in detail the home-cooked practices and precautions of spicy dry pot.
1. Preparation of materials.
Meat: chicken wings, duck wings, chicken gizzards, duck gizzards, etc.
Vegetables: onions, potatoes, lotus roots, green peppers, red peppers, etc.
Seasoning: bean paste, dried chili, Sichuan pepper, ginger and garlic, soy sauce, cooking wine, salt, sugar, etc.
Second, the production steps.
Meat Handling: Wash the meat, cut it into small pieces and marinate it with cooking wine and salt for 10 minutes.
Vegetable Handling: Wash the vegetables and cut them into pieces of the appropriate size.
Stir-fry spices: Heat the pan with cold oil, add Sichuan pepper, dried chili, ginger and garlic and stir-fry until fragrant.
Sauté meat: Put the marinated meat in a pan and sauté until it changes color.
Add the vegetables: Put the vegetables in the pan and sauté with the meat.
Seasoning: Add bean paste, soy sauce, sugar and other seasonings to adjust the saltiness according to taste.
Slow simmering: Cover the pot and simmer for 10-15 minutes on low heat to allow the ingredients to fully absorb the spicy flavor.
Remove from the pot: When the ingredients are cooked thoroughly and the soup is thick, it can be removed from the pot and served.
3. Precautions.
The selection of ingredients should be fresh: the ingredients used to make the spicy dry pot must be fresh to ensure the taste and quality of the dishes.
The heat should be mastered: when stir-frying, the heat should be mastered to avoid stir-frying paste or uncooked.
Seasonings should be appropriate: Seasonings such as bean paste should be added in an appropriate amount according to personal taste, and avoid being too salty or too spicy.
Slow cooking time should be sufficient: Slow cooking is a key step in the spicy dry pot, and it is necessary to ensure that the ingredients fully absorb the spicy flavor, and the time should be sufficient.
Pay attention to safety: Pay attention to safety during the production process to avoid hot oil splashing and scalding yourself.
The timing of the dish should be mastered: When it comes out of the pot, it is necessary to grasp the timing to avoid affecting the taste of the dish too early or too late.
4. Tips.
If you prefer a spicier taste, you can increase the amount of dried chili peppers.
If you prefer a more numb texture, you can add peppercorn powder or pepper oil.
Other favorite vegetables or meats can be added according to personal taste.
During the slow cooking process, the ingredients can be turned several times to make them more evenly flavored.
If you prefer a richer taste, you can extend the slow simmering time.
In short, making a spicy dry pot requires patience and care, and mastering the heat and the amount of seasoning is the key. By experimenting and tweaking, you can create your own spicy dry pot dish.