Dry pot fat sausage is a dish with Sichuan cuisine characteristics, with pig intestine as the main ingredient, with a variety of seasonings and vegetables, rich taste, spicy and delicious. This dish is loved for its unique taste and way of cooking.
Preparation: Ingredients: 1500 grams of fresh pig intestine.
Marinated ingredients: 20 grams of green onions, 20 grams of ginger, 10 grams of cooking wine, 3 grams of dried chili peppers, 2 grams of Sichuan pepper, 2 grams of star anise.
Ingredients: 90 grams of garlic sprouts, 70 grams of shredded shallots, 70 grams of sauerkraut, 70 grams of diced garlic, 50 grams of bell pepper, 50 grams of line pepper, 50 grams of Pixian bean paste, 20 grams of oyster sauce, 20 grams of light soy sauce, 20 grams of ginger slices, 3 grams of sugar, 3 grams of chicken essence, and a little cooked white sesame seeds.
Production Steps:1Put the fresh pig intestine into the basin, add an appropriate amount of flour, a little aged vinegar, a little high liquor, scratch, rub for five minutes and then wash it with water, remove it for later use.
2.Put the cleaned fat intestines into the pot, add an appropriate amount of water to submerge, then add a little green onion, ginger slices and cooking wine, after boiling over high heat, skim off the foam, blanch for 2 minutes, then take it out, rinse it well, and set aside.
3.Put the blanched fat sausage into the pot, add 20 grams of green onions, 20 grams of ginger slices, 10 grams of cooking wine, then add 3 grams of dried chili peppers, 2 grams of star anise, 2 grams of Sichuan peppercorns, simmer for 40 minutes and then remove them, cut the hob pieces after a little cooling, and set aside.
4.Soak 70 grams of sauerkraut in water to remove excess salt, wash it, remove it, control the moisture, chop it, and set aside.
5.Add an appropriate amount of vegetable oil to the wok, put in the cut fat intestine and stir-fry it, then add 70 grams of diced garlic and 20 grams of ginger slices and stir-fry until the fat intestine pieces are slightly rolled up, then add 50 grams of Pixian bean paste, 20 grams of oyster sauce, 20 grams of light soy sauce, fry out the red oil, add 50 grams of bell pepper, 50 grams of line pepper, 70 grams of sauerkraut, 90 grams of garlic sprouts, and then add 3 grams of chicken essence and 3 grams of sugar, stir-fry evenly, turn off the heat, put it in a small pot prepared in advance or an alcohol stove (the casserole should be hot), sprinkle with cooked white sesame seeds.
Now, a delicious dry pot sausage is ready, and you can indulge in the taste feast of this delicacy.
Dry pot bullfrog is a beloved delicacy that combines the cooking techniques of Sichuan and Hunan cuisine and is known for its spicy and tempting taste. This dish is made with fresh bullfrog meat and beef as the main ingredient, with a variety of vegetables and spices, and is carefully cooked.
When making a dry pot bullfrog, you first need to pick fresh bullfrogs and beef, wash them, remove the bones and fascia, and cut them into chunks for later use. After the skin of the bullfrog meat is removed, it needs to be rubbed and marinated with salt and starch to remove the smell. Next, prepare vegetable ingredients such as onions, ginger, garlic, green peppers, chili peppers, pickled peppers, and more.
During the cooking process, stir-fry the chives, ginger and garlic first, add chili bean paste, Pixian bean paste, Sichuan pepper powder and other seasonings, stir-fry until fragrant, add beef and bullfrog meat pieces, and stir-fry evenly. In the process of stir-frying, pay attention to the heat, heat the pot on high heat, put in the oil after the pot is hot, stir-fry the frog meat in the pot, stir-fry until the surface is golden and then remove it for later use. Then add the beef and continue to stir-fry until it changes color, then add the vegetables.
In addition to chili peppers, you also need to add an appropriate amount of ingredients such as green onions, ginger, garlic, Sichuan peppercorns, and pickled peppers to create a rich aroma and texture. Finally, add an appropriate amount of water to the fried dry pot bullfrog, add the boiled frog meat pieces to the pot again, and after the water boils, pour the frog meat and beef soup on the dish to decorate.
Shrimp in a dry pot is a very tasty dish that is also relatively simple to prepare. Here's a common recipe for dry-pot shrimp:
Ingredients: prawns, potatoes, lotus roots, onions, green onions, ginger and garlic, dried chilies, Sichuan peppercorns, Pixian bean paste, salt, light soy sauce, sugar, cooking wine, coriander.
Steps:1Remove the head and shell of the prawns and leave the tails, cut a hole along the back, remove the shrimp line, wash and drain the water for later use.
2.Peel and slice potatoes and lotus roots, shred onions, mince green onions, ginger and garlic, cut dried chili peppers, and set aside Sichuan peppercorns.
3.Pour an appropriate amount of oil into the pan, add the prawns after the oil is hot, fry until golden brown, remove and set aside.
4.Leave a little oil in the pot, add green onions, ginger and garlic, dried chili peppers, and Sichuan peppercorns to stir-fry until fragrant, and then add Pixian bean paste and stir-fry to make it fragrant.
5.Add the fried prawns and stir-fry evenly.
6.Add the potato slices, lotus root slices, and shredded onion and continue to stir-fry evenly.
7.Add cooking wine, light soy sauce, salt and sugar, stir-fry evenly.
8.Add an appropriate amount of water, cover the pot and cook for about 5 minutes until the vegetables are tender and tender.
9.Finally, sprinkle with coriander and stir-fry evenly.
This dry-pot shrimp preparation is not only simple, but also delicious and nutritious. You can adjust the amount of various seasonings according to your taste to make your favorite flavor.