The difference between spicy hot pot and dry pot

Spicy hotpot and dry pot are actually available in many Sichuan restaurants, but many friends confuse spicy hotpot and dry pot. In fact, there are still big differences between the two. The preparation of spicy hotpot mainly involves blanching the ingredients first, and then stir-frying the ingredients. The method of dry pot is to continuously heat the ingredients at high temperature, and finally make the food drier and more fragrant.

How to make spicy hotpot

Materials

[Main ingredients] 50g pork ribs, 50g chicken, 50g squid tentacles, 50g braised beef, 50g shrimp

[Supplementary ingredients] 60g lotus root, 60g potato, 100g thousand sheets, 100g broccoli, 60g tea tree mushroom, 60g cabbage, 50g magnolia slices

[Seasoning] 1 tablespoon soy sauce, 10 grams of green onion, 10 grams of ginger, 10 grams of garlic, 20 grams of dried chili pepper, 2 tablespoons of cooking wine, 10 grams of onion, 1 handful of coriander, 100 grams of hot pot base, 30 fresh peppercorns, 10 grams of marinade

1. Wash and blanch all the vegetables except potatoes, cabbage and tea tree mushrooms in boiling salt water in the order of ease of cooking (most of the vegetarian dishes in restaurants are fried, and blanching is only to reduce the oil);

2. Wash all the meat ingredients except the braised beef and shrimp, put them into a pot of cold water and cook until the water boils and they are cooked. Remove any foam in time, and remove the squid in advance;

3. Add half a pot of peanut oil to the pan, fry the potatoes over medium heat until the surface is golden brown, then remove from the oil; wash the shrimps, open their backs and remove the shrimp threads, fry in the oil until golden brown, then remove from the oil; fry the other blanched meat ingredients in the pan again, until golden brown, then remove from the oil;

4. Pour more oil into the pot, stir-fry chili peppers, peppercorns and other mixed spices, remove spices after the flavor comes out, and leave the spice oil at the bottom of the pot;

5. Add shallot, ginger, garlic and onion and sauté in spice oil until fragrant, then add tea tree mushrooms and stir-fry in oil;

6. Add homemade hot pot base and stir-fry with oil over low heat;

7. Stir-fry the hot pot base and tea tree mushrooms until fragrant, then add all the processed meat dishes;

8. Stir-fry evenly and add all the vegetables;

9. Stir-fry evenly and add rice wine and soy sauce in turn, and finally add a small amount of salt depending on the saltiness;

10. Add the chili peppers and spices that were removed from the initial stir-fry and fry together;

11. Finally, add the cabbage and other easy-to-cook vegetables that have not been pre-processed and stir-fry until they are cooked. Sprinkle with sesame seeds and coriander and serve.

Dry Pot Fresh Shrimp

Ingredients: Fresh shrimp, potatoes, garlic cloves, red pepper, coriander

Method: Home cooking method

1. Remove the mud from the fresh shrimps, wash and drain. Peel the potatoes, wash and cut into small pieces. Smaller pieces are easier to season.

2. Cut the garlic cloves and red pepper into small pieces, and wash and cut the coriander into small sections.

3. Put appropriate amount of oil in the pot, a little more.

4. Fry the shrimps over high heat until they change color completely, then turn to low heat and continue frying for another 5-8 seconds.

5. Take out the shrimp oil.

6. Pour shrimp oil into the pan and fry the potatoes.

7. Fry over high heat for 5-8 seconds, then turn to low heat and fry until the potatoes are cooked through and slightly charred on the surface.

8. Add a little salt to taste

9. Add the fried shrimp and stir-fry appropriately

10. Crush the garlic cloves with a knife and put them in

11. Add red pepper

12. Add coriander