1, different manufacturing methods

The production of spicy incense pot will mainly blanch the ingredients first, and then stir fry the ingredients.

The practice of the dry pot is to continuously use the temperature to heat the ingredients, and finally dry the food. Dry pot dishes can be matched with different accessories according to the main ingredients, which play a complementary role in taste, such as chicken offal with small green and red peppers, potato rabbit meat, chicken with bamboo shoots and so on. According to the nature of the main ingredients, you can make crispy and delicious dried vegetables (dried chicken miscellaneous), dried and moist dried vegetables (dried rabbit) and soft dried vegetables (dried chicken with bamboo shoots).

2. The content of soup is different.

Dry pot, as its name implies, is dry, and only a small amount of soup is simmered on the fire. When making a dry pot, the main ingredients are generally not thick, the dishes are not thick, the soup is less oily and more fragrant.

Spicy pot is a spicy dish wrapped in soup, and there are more soup than dry pot.

3. Different categories

Spicy incense pot has strong selectivity, dishes can be matched at will, and there are many kinds, which can absorb the umami flavor of all kinds of meat and side dishes. Everything that is basically suitable for frying can be used to make spicy incense pots, but basically it needs to be treated in advance, that is, boiled. The materials of incense pot can be divided into these categories: vegetables, dry goods, seafood, meat, viscera, pills and bean products.

The dry pot is very simple, and the dishes are relatively fixed. Its main varieties are: griddle chicken, dry pot duck, griddle shrimp, griddle crab, griddle mouse fish, griddle rabbit, griddle bullfrog, dry pot ribs, griddle beef and griddle vegetarian dishes.

4. Different tastes

The dry pot has sour and spicy flavor, pickled pepper flavor, spicy flavor, cumin spicy flavor, fish flavor, waxy flavor and thirteen flavors. Spicy incense pot is hemp, spicy, fresh, fragrant, miscellaneous and heavy.

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Second, how to make a griddle spicy balsamic pot

1, dry pot potatoes chicken

Ingredients: 1 potato, 1 garlic moss, 1 chicken leg, 1 tablespoon oyster sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, a little dried pepper and some garlic.

Practice: Wash potatoes, peel and slice, cut garlic, cut chicken legs with a little salt and pepper, peel and slice garlic. Heat the oil in the pan and stir-fry the garlic until the surface is wrinkled. Take out the potato chips and fry them until the surface is yellow. Take out the chicken leg and fry it until it is 80% cooked. Pour in garlic slices and stir-fry dried peppers. Put potato chips and garlic back into the pot, add oyster sauce, salt and pepper, stir well, transfer to a dry pot, and heat to serve!

2, spicy griddle shrimp

Ingredients: pond shrimp, potato, green pepper, onion, celery, mushrooms, coriander, chicken essence, sugar, pepper, cooking wine, salt, red oil, pepper, garlic, ginger, onion and pork belly.

Practice: remove the sand line on the back and the sand bag on the head of prawns and wash them. Cut pepper into sections; Cut onion into sections; Sliced ginger; Peel garlic; Chop the onion and coriander. Put the pot on the fire, pour the salad oil, heat the oil to 70% heat, fry the prawns until they turn red, and take them out for later use. Pork belly cooked and sliced for use. Put salad oil in the pot, add onion, ginger, garlic, mushrooms, fungus, pepper and pepper and stir-fry red oil with watercress. Add prawns, cooking wine, soup stock, salt and sugar, bring to a boil over high heat, turn to low heat until the soup is almost consumed, and season with chicken essence. Stir-fry Zanthoxylum bungeanum and capsicum until fragrant, then pour pork belly slices and stir fry. Pour all the ingredients into the pot, add some sugar and salt, if it is too dry, add less water, add two spoonfuls of Chili oil and stir-fry until cooked, add chicken essence and pour it into the dry pot to make spicy dry pot shrimp.

3. Spicy dry pot ribs

Ingredients: ribs, lotus root, Flammulina velutipes, onion, red pepper, green pepper, celery, garlic, ginger, lobster sauce, dried pepper, pepper, cinnamon, star anise, fragrant leaves, cooking wine, soy sauce, water starch, salt, pepper oil, chicken essence and cumin powder.

Practice: Chop the ribs into small pieces and marinate them with soy sauce, water starch and cooking wine for about 10 minutes. In the oil pan, fry the ribs with 180 degrees until the ribs are ripe and the surface is brown. Slice lotus root, cut green pepper and onion, cut celery, and chop ginger and garlic with a knife. A little oil in the pot, saute ginger and garlic, dried peppers, prickly ash, fragrant leaves, cinnamon, star anise and fermented beans. Stir-fry until fragrant, add lotus root slices and stir fry. After the lotus root slices are cooked, add the ribs, onions, green peppers, Flammulina velutipes and celery in turn, and stir-fry appropriately in the middle. When vegetarian dishes are almost cooked, add soy sauce, pepper oil, salt and chicken essence to taste.

4. Griddle pork intestines

Ingredients: fat sausage 1000g, onion 1, red pepper, lettuce leaves, onion, ginger, garlic, coriander, lobster sauce, salt, soy sauce, cooking wine, pepper, cinnamon and fragrant leaves.

Practice: Wash the fat sausage repeatedly with coarse salt and flour to remove the oil until there is no mucus on the fat sausage. Add clean water to the pressure cooker, pour in the cleaned fat sausage, add salt, cooking wine, soy sauce, aniseed, pepper, cinnamon and fragrant leaves, ventilate and press for 13 minutes. Take out the cooked fat sausage, rinse it with clear water, slice it with an oblique knife and put it on a plate for later use. Onion, red pepper, onion, ginger, garlic and coriander are cut into sections for later use. Add oil to the pan, stir-fry the black beans until fragrant, and pour in the fat sausage and red pepper, onion, ginger, garlic and coriander, and stir-fry for a while, then serve. Spread lettuce leaves in the alcohol pot, put onions on the bottom of the pot, pour in the fried fat sausage, and light the fire to stew.