Materials:

Potato 1, garlic moss 1, chicken leg 1, oyster sauce 1, salt 1/2, pepper 1/2, dried pepper and garlic.

Exercise:

1. Wash potatoes, peel and slice, cut garlic, cut chicken legs with a little salt and pepper, peel and slice garlic.

2. Heat the oil in the pan and 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 legs and fry them eight times. Pour in garlic slices and stir-fry dried peppers.

3. Return the potato chips and garlic to the pan, add oyster sauce, salt and pepper, stir well, transfer to the dry pan, and heat to serve!

2, dry pot rabbit

Materials:

Rabbit, ginger, onion, garlic, pepper, star anise, onion, cucumber, lotus root, watercress and Vitex negundo.

Exercise:

1. Cut the rabbit into small pieces, marinate it with salt for half an hour, and then fry it in oil.

2. After the rabbit dries the water, pick it up and fry the seasoning. Stir-fry douban and douchi first. After the taste comes out, add ginger, onion, garlic, dried sea pepper and star anise and fry for a while, and the taste comes out.

3. Go in and fry the rabbit for a while. When the rabbit tastes good, you can put down the two thorns and stir fry.

4, stir-fry, the spicy taste of the second Vitex negundo, stir-fry into the rabbit.

5. Stir-fry as soon as you get out of the pot. Just fry it twice.

3. dry pot potatoes

Materials:

A few potatoes, 7 or 8 red peppers, 3 pieces of bacon, appropriate amount of onion, ginger and garlic, a little douban, a little soy sauce, a little cooking wine and a little sugar.

Exercise:

1. Peel and slice potatoes, shred red peppers, cut bacon into small pieces, and chop onions, ginger and garlic for later use.

2, put some oil in the pot, a little more than when cooking, slowly put the potato chips in, fry until both sides are yellow.

3. Put a little oil in the wok, pour in a spoonful of watercress, stir-fry the red oil on low heat, add the bacon slices, and continue to stir-fry the oil on low heat.

4. Add onion, ginger, minced garlic and red pepper rings, stir-fry until fragrant, then pour in potato chips, one spoonful of cooking wine, one spoonful of soy sauce and half a spoonful of sugar. Stir-fry and drain the juice, add a little salt.

4, spicy griddle shrimp

Materials:

Pond shrimp, potato, green pepper, onion, celery, mushroom, coriander, chicken essence, sugar, pepper, cooking wine, salt, red oil, pepper, garlic, ginger, onion and pork belly.

Exercise:

1. Remove the sand lines on the back and sandbags on the head of prawns and wash them.

2. Cut the pepper into sections; Cut onion into sections; Sliced ginger; Peel garlic; Chop the onion and coriander.

3. Put the pot on the fire and pour the salad oil. The oil is 70% hot. Add prawns, fry them until they turn red, and take them out for later use.

4. Pork belly is cooked and sliced for use.

5, put salad oil in the pot, add onion, ginger, garlic, mushrooms, fungus, pepper, pepper and stir-fry red oil. 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.

6, saute pepper and pepper, pour pork belly slices and stir fry.

7. Pour all the ingredients into the pot and 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, pour into the dry pot, and make spicy dry pot shrimp.

5. Spicy dry pot ribs

Materials:

Sparerib, 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, starch, salt, pepper oil, chicken essence and cumin powder.

Exercise:

1. Chop the ribs into small pieces and marinate them with soy sauce, starch and cooking wine 10 minutes or so.

2. In the oil pan, fry the ribs at 180 degrees until the ribs are ripe and the surface is brown.

3. Slice lotus root, cut green pepper and onion, cut celery, and chop ginger and garlic with a knife.

4, a little oil in the pot, saute ginger and garlic and dried Chili, pepper, fragrant leaves, cinnamon, star anise and lobster sauce.

5. After frying, stir-fry the lotus root slices. 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.

6. When vegetarian dishes are almost cooked, add soy sauce, pepper oil, salt and chicken essence to taste.

6. Griddle pork intestines

Materials:

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.

Exercise:

1. Wash the fat sausage repeatedly with coarse salt and flour, and remove the oil until there is no mucus on the fat sausage.

2. 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 13 minutes.

3. 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.

4, onion, red pepper, onion, ginger, garlic, coriander cut into sections for use.

5. Pour the oil into the pot, saute the lobster sauce, pour the fat sausage, add the red pepper, onion, ginger, garlic and coriander and stir fry for a while.

6. spread lettuce leaves in the alcohol pot, put onions at the bottom of the pot, pour in the fried fat sausage, and cook while igniting.

7. Griddle Agrocybe aegerita

Ingredients: green pepper, Agrocybe aegerita, dried pepper, prickly ash, lobster sauce (bean paste can be used instead), ginger slices, sugar, salt and soy sauce.

Exercise:

1. Cut off the old roots of Agrocybe aegerita and soak them in cold water one night in advance. If you don't have time, soak in warm water for two hours and wash thoroughly.

2. Soak the soaked Agrocybe aegerita in a basin for two minutes, remove and drain for later use.

3, hot pot cold oil, add a few dried peppers, a palm of pepper, a spoonful of lobster sauce, stir-fry ginger slices.

4. Stir-fry the cooked Agrocybe aegerita and green pepper slices, and finally season with soy sauce, salt and sugar.

8. dry pot ribs's practice

Materials:

2 kg of ribs, half a catty of peeled garlic, 3 tablespoons of Ashangpo beef sauce, (or ribs sauce! ) salt, a little monosodium glutamate.

Exercise:

1, chop the ribs into pieces and press them in a pressure cooker for about 20 minutes! Take it out!

2. Add oil to the wok, add ribs and stir fry, and then add 3 spoonfuls of Ashapo beef sauce (or ribs sauce! ) a little salt, stir-fry until the ribs are thoroughly colored. Add msg!

3. Take a dry pot, spread garlic on the bottom of the pot, take the pot and add the ribs!

Chengdu cuisine is famous all over the world.

I come from Chengdu. To put it mildly, I am a gourmet; To put it mildly, I am delicious. Today, I'd like to share with you a dish I like very much: the method of griddle bullfrog. Many people think the food in Chengdu is "spicy". In fact, the diversity of tastes is the essence of Sichuan cuisine. A Sichuan dish is mostly a compound taste, and the taste can be spicy first and then sweet.

To do it well, the ingredients must be fresh and complete. First of all, you have to buy a freshly killed bullfrog in the vegetable market and turn around and catch it. After washing, chop it into large pieces and marinate it with cooking wine, pepper, ginger and salt for ten minutes. The first function is to deodorize, and the second is to deodorize. If the curing time is too long, the water in the bullfrog meat will be lost, and the meat will be old and tough after serving.

Composition:

Cooking wine, chicken essence, salt, vinegar, ginger slices, garlic cloves, Pixian watercress, lobster sauce, broken crystal sugar, fermented grains, fennel, star anise, cinnamon, hawthorn, clove, pepper granules, dried pepper, onion, onion and white sesame;

Side dishes:

Add celery, green garlic, cucumber strips, lettuce strips, lotus root slices and glutinous rice flour according to your own preferences;

Features:

The bullfrog tastes fresh and juicy, with high protein and low fat (beautiful women are not afraid of gaining weight ~), and the finished dish is bright red in color and spicy and sweet in taste;

Exercise:

Add an appropriate amount of oil to the pot, add broken rock sugar and stir-fry when the pot is cooked to 5-6 degrees, then add Pixian watercress, douchi, pepper, dried pepper, ginger slices and garlic cloves and stir-fry for 3-5 minutes, then add fermented grains, salt, chicken essence, cooking wine and spices, stir-fry until the oil turns red and bright, then fire, and add onion, celery and spices.

9, dry pot eel

Materials:

600g eel, 200g green pepper, half onion, two red peppers, cucumber and onion ginger. Rapeseed oil, red bean paste, spices, dried peppers, crystal sugar, cooking wine, salt, chicken essence, sesame oil, chafing dish bottom material, oyster sauce, spiced powder and cooked sesame seeds.

Exercise:

1, make the red oil in the dry pot first. Put rapeseed oil in the pot, red bean paste, Chili noodles, dried pepper and spices and stir fry together. When the rapeseed oil turns red, turn off the fire, filter to remove the oil and dump the residue.

2, green pepper cut into sections (choose spicy), onion cut into thin slices, red pepper cut into diamonds, cucumber peeled and cut into pieces. Rinse the eel repeatedly and catch it evenly with cooking wine and salt ~ It is said that the eel blood is toxic, but I don't know if it is true or not.

3. Pour the oil in the pan, stir-fry the red pepper once (I prefer to eat soft sweet pepper ~), and then stir-fry the eel.

4. Stir-fry ginger slices and shallots in the remaining oil, add shallots, green peppers, spices, rock sugar, dried peppers and dried prickly ash, one third of the chafing dish bottom material, add eel and sweet peppers, and add cooking wine, oyster sauce, a little salt and spiced powder to taste. Finally, add cucumber and stir. I think cucumbers are crisp and delicious.

5. Finally sprinkle some sesame oil, and then sprinkle with cooked sesame seeds. After the dish is ready, pour in the red oil that has just been cooked ~ haha, it's refreshing ~

10, dry pot lettuce bacon

Materials:

300g of bacon, 200g of lettuce, 2 tbsps of oil, 2g of salt and chicken essence, 5g of dried pepper, 5g of garlic and 5g of ginger, 0g of green garlic 1 0g, sesame oil1teaspoon and red oil.

Exercise:

1, wash the bacon, put it in a pot and cook for about 10 minutes, take it out and cool it and cut it into thin slices; Peel lettuce and cut it into half-centimeter-thick oblique slices; Shred dried Chili, green garlic and ginger.

2. Put the pot on a big fire, add oil and red oil to heat it, stir-fry the bacon slices until the oil comes out, then chop them at one side of the pot, stir-fry garlic, dried peppers and ginger slices, stir-fry lettuce for 1 min, then pour in water, add salt and chicken essence, stir-fry for 2 minutes, and then put them in.

1 1, dry cabbage

Materials:

1 Chinese cabbage, torn into 5cm pieces by hand. Note that thick stems and stems should be separated from leaves; Wash one end of garlic and slice it.

Accessories:

Pork belly 100g, soybean oil 15ml, salt, onion, ginger, pepper 15 slices, dried red pepper (dark red, low spicy, cut off seeds by yourself), white vinegar or glutinous rice vinegar 5ml, sugar 2g, steamed fish sauce/kloc-0.

Method:

1, sliced pork belly, seasoned with 2ML steamed fish and soy sauce.

2. Peel the cabbage and cut it into pieces, soak it in light salt water for 15 minutes, and tear it into pieces with appropriate size by hand.

3. Blanch the torn vegetables in a boiling pot with salt and oil (just a few drops). Take out the vegetables as soon as they change color, and take a shower with cold water quickly. Drain the water completely.

4. Prepare onion, ginger, garlic, pepper and pepper.

5. After selecting the green garlic, wash it and cut it with an oblique knife.

6. Put the oil in the hot pot and cool it, add the pepper and take it out.

7. Stir-fry the pepper for a while, stir-fry the onion, ginger and garlic, and stir-fry the pork belly.

8, pork belly slightly discolored, cooking wine to the side of the pot, after the cooking wine is fragrant, add sugar and steamed fish soy sauce, continue to stir fry for half a minute.

9. Add cabbage with controlled moisture and stir well.

10, add balsamic vinegar and stir fry 1 min. Turn off the heating.

1 1, add salt and chicken juice to taste, put the vegetables in a dry pot, continue heating with light solid alcohol, and eat while heating.

knack for cooking

1, if you don't need a dry pan, stir fry in the pan for a while while cooking. Time according to their own preferences, like crispy can be less fried. If you use a dry pan, stir-fry the vegetables until the soup comes out, turn off the heat, and then add salt and chicken juice to taste.

2. In order to make the fried vegetables look greener and taste crisper, the blanching time must not be long. After blanching, shower with cold water quickly.

3. Use as little soy sauce as possible when cooking dry pot cabbage.

Steamed fish soy sauce is more delicious than soy sauce.

12, griddle tofu

Materials:

Six pieces of tofu, a little mushroom, Tricholoma, auricularia, a little millet pepper, two pieces of garlic (white part), bean paste 1.5 tbsp, cooking wine 1 tbsp, a little sugar, salt and chicken essence, a little broth 1 small bowl, spicy and delicious.

Exercise:

1. Cut the tofu into four small pieces in half twice, and drain the water for later use. Tricholoma, Lentinus edodes and Auricularia auricula are cut into small pieces. Chop the millet pepper, and cut the garlic seedlings into sections obliquely.

2. Heat the wok with proper amount of oil, fry the tofu (or wrap it with starch), fry until both sides are golden and slightly burnt, and take it out of the wok for later use.

3. Leave a proper amount of oil in the wok, add millet pepper and garlic and stir fry. Add cooking wine, bean paste and sugar and stir well.

4. Add ingredients and stir well.

5. Add tofu, soy sauce, broth, stir well and cook until the soup is thick.

13, dry pot chiba tofu

Materials:

Chiba bean curd 1 box, onion 60g, green pepper 15g, red pepper 15g, pork belly 50g, monosodium glutamate, thirteen spices, fresh dew, soy sauce, oyster sauce, cooking wine and salt seasoning package: ginger, garlic and pepper.

Method:

1. fry chiba bean curd in oil and drain the oil for later use;

2. Leave a little oil in the pot, add pork belly and stir fry to get oil, then add seasoning bag and stir fry;

3. Pour in the fried chiba tofu, seasoning bag and green pepper, and stir-fry.

4. put onions in the pot and add the fried dishes.

Production decision:

Pork belly can be fried in oil, so when frying this dish, put less oil. Diet should be taboo.

14, dry eggplant

Materials:

Eggplant, red pepper, bacon, Pixian bean paste, Yongchuan lobster sauce, soy sauce, garlic and green garlic.

Exercise:

1. Wash eggplant and soak it in baking soda to remove pesticides. Break into small pieces.

2. Heat a pot of hot water, put a few drops of oil and a spoonful of salt, pour the eggplant after the water boils, take it out after 2 minutes, immediately put it in ice water, change the water twice, and then take it out and drain it;

3. Wash and cut the pepper rings for later use, and slice the garlic. Small garlic cloves do not need to be cut for later use. Wash and chop green garlic.

4. Cook bacon in water for half an hour, preferably the fat part. Cook and cut into small pieces for use.

5. Put a little oil in the hot pot, add bacon slices, stir fry slowly until brown after oil, add a spoonful of Pixian watercress, stir fry red oil slowly, add a spoonful of Yongchuan lobster sauce, stir fry slowly, pour garlic slices, add Chili rings, stir fry, pour eggplant, and open the pot.

note:

1, the blanching time of eggplant should not be too long. To keep the taste crisp, blanch until it is 8 minutes ripe. Change more water, and the eggplant stimulated by cold water will maintain a crisp taste. Eggplant should be removed and drained to ensure less water.

2, bacon fat selection is to fry this dish with bacon fried oil, the dish will be very fragrant, although you can't see the meat, occasionally see a few meat residue. Therefore, dry eggplant is not a pure vegetarian dish, but definitely bacon and oil. Therefore, when adding cooking oil, it must be half or one third of the usual time. Although the amount of vegetable oil in the dry pot is large, from the health point of view, less is harmless.

3. The temperature is very important. Stir slowly when frying bacon, lobster sauce and bean paste, otherwise it will paste and affect the taste. After adding eggplant, stir quickly with fire to avoid water, so it is not a dry pot dish.

4. Douban, bacon and lobster sauce are all salty, and soy sauce is also needed. If the taste is light, you can consider not putting salt and having a taste before going out.

It doesn't matter if there is a small amount of soup. Generally, there is a stove under the griddle, and the fire burns slowly.

In this cold winter, steaming dry pot dishes are especially suitable for the whole family to enjoy, especially the slightly spicy dry pot. I especially like this homemade potato griddle, because our family loves potatoes.

Dry pot potato chips, slightly fried potato chips are tender outside and tender inside, with pork belly, you can add spices such as pepper according to your own taste. Finally, add the fragrant cumin and stir-fry the potato chips, which is spicy and enjoyable and has a unique flavor.

Dry pot potatoes tastes simple. And people who like to eat potatoes will feel delicious no matter what they do, and they don't have to worry about getting fat if they eat too many potatoes.

Preparation of potato chips ingredients in dry pot;

Two potatoes, a spoonful of pork bean paste, onion, ginger, garlic, pepper, pepper, cumin powder, garlic seedlings, salt and cooking wine.

Steps:

1. Wash and slice potatoes, and put them in clean water to wash off starch.

2. Pour rapeseed oil into the hot pot, add potato chips when the oil temperature is 80% hot, and fry until golden brown. 3. Leave a little base oil in the pot, put the pork belly in the pot, stir-fry until it changes color, add a little soy sauce, cooking wine, pepper, onion, ginger and garlic bean paste, and stir-fry the pepper to give a red oil flavor. 4. Add potato chips and stir-fry until the water is completely dry, then add cumin powder and stir-fry. Stir-fry green pepper and garlic seedlings and serve.

Dry pot dishes do not need water, but are cooked with soy sauce and cooking wine. You need to fry the water dry to make the whole dish dry and fragrant.

Dry pan is a cooking method. Dry pot chicken, dry pot rabbit and dry pot bullfrog are all similar. Just change the main ingredients. Today, I'm going to introduce you to Cooked Chicken. We will make Cooked Rabbit, dry pot duck and so on according to this method.

Roast chicken (this method can add bamboo shoots and various side dishes)

Taste type: spicy.

Features: spicy and mellow, brown and red in color, dry and fragrant, with endless aftertaste.

Composition of raw materials of marinade:

Ingredients: 1 chicken (about 1300g).

Seasoning: dried pepper100g ginger 40g celery 30g100g.

25g garlic rice with scallion 15g Pixian watercress 100g refined salt 20g cooking wine 20g cooked sesame 10g crispy flower kernel 30g chicken essence 15g monosodium glutamate 10g chafing dish bottom material 1000g chafing dish oil/kloc-0.

Raw material combination of seasoning dishes (taking five people as an example)

Ingredients: 300g sesame oil.

Seasoning: 20g garlic paste, refined salt 15g, 5g monosodium glutamate and cooked sesame 10g.

Recommended dishes: (hot food)

Fresh beef omasum 150g spicy chicken slices 200g tofu 100g chicken blood 100g bean sprouts 100g garlic sprouts 100g water-borne fungus 100g Chinese cabbage 100g.

Production procedure:

Making marinade:

1. Slaughter, unhairing, laparotomy, eviscerating, toe removal, washing, chopping into 2cm pieces, splitting chicken waist and heart, slicing chicken liver, removing fascia and hard skin from chicken gizzard, shaping into comb, washing chicken intestines, and replacing them with long pieces of 20cm. Chicken kidney is deboned and Pixian watercress is chopped.

2. Blanch the chicken pieces in a boiling water pot, drain the water, and cook the cooking wine, scallion, ginger slices, refined salt and water in the pot. After cooling, take it out and drain it. Put the wok on medium heat and pour in cooked vegetable oil. When the oil temperature rises to 50% to 60%, stir-fry the chicken pieces and take out the drained oil.

3. Put the wok in medium fire, add hot oil, stir-fry the onion, ginger slices and garlic until the oil temperature rises to 30% to 40%, add the chicken pieces, stir-fry until the chicken pieces are dry and fragrant, add the bean paste and stir-fry until the dried pepper and pepper turn brown, add celery, chicken essence and monosodium glutamate, stir-fry a few times, and then

The practice of spicy mixed griddle

Griddle chilli shrimp

condiments

20 fresh shrimps

Celery 1

Potatoes 1

2 tablespoons Pixian watercress

condiments

Sugar 15g

20 dried peppers

30 grams of soy sauce

Cooking wine 15g

Vinegar 15g

40 Capsules of Zanthoxylum bungeanum

Proper amount of salt

Many white sesame seeds 1

4-5 cloves of garlic

Steps of chilli shrimp in griddle

1.▲ Wash and slice potatoes, the thinner the better.

2.▲ Remove celery leaves, only keep celery stalks and cut into small pieces. The side dishes I used this time are potatoes and celery, which can be changed into other ingredients.

3.▲ Heat the wok and pour the oil. When the oil is hot, stir-fry the shrimp in a wok. When the shrimp turns red, it can be served.

4.▲ Use fried shrimp oil, continue to heat, then add garlic cloves and stir-fry until fragrant, then add pepper and stir-fry until fragrant.

5.▲ Pour in 2 tablespoons Pixian watercress, turn to low heat and stir-fry red oil.

6.▲ Then turn to high heat, pour in potato chips and stir-fry for 2-3 minutes, then add celery and stir-fry for 1-2 minutes.

7.▲ Pour in 2 tablespoons of light soy sauce, 1 tablespoon of cooking wine, 1 tablespoon of aged vinegar and 1 tablespoon of white sugar and mix well.

8.▲ Sprinkle a handful of white sesame seeds before cooking.

9.▲ A spicy, spicy and super-cooked dry pot of spicy shrimp is ready.

The above content was written by Xiaoyu Private Kitchen, a high-quality user of bean and fruit food.

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This is my homemade griddle shrimp.

Because some children don't put spicy ingredients. Ingredients: shrimp, pork belly, seafood mushroom, cowpea, onion, potato, salt, cooking wine, starch, onion, ginger, garlic, edible oil and soy sauce. Wash the shrimp with rice washing water, cut off the head and tail, open the back, take out the shrimp intestines, wash them, and marinate them with cooking wine and salt for 30 minutes. Slice the cooked pork belly, blanch the seafood mushrooms, slice the cowpea, slice the onion and slice the potato.

Put pork belly in a wok, stir-fry with oil, remove excess lard, stir-fry with a little sugar, add light soy sauce, bring onion, ginger and garlic wine to a boil, and simmer on low heat.

Add seafood, mushrooms and fungus and stew for 30 minutes.

Pour out the shrimps, control the water, remove the excess water from the shrimps with dry gauze, sprinkle with dry starch to make each shrimp stained with starch, put them in a 70% hot oil pan, fry them in medium heat until golden brown, and take them out for later use. Then fry the potato chips cut to the size of chopsticks until golden brown and take them out for later use. Stir-fry cowpea segments with the remaining oil until cooked, add salt to taste, pour into a stuffy pot, and add onion, potato chips and fried shrimp in turn. Home-cooked griddle shrimp is perfectly presented!

Be careful not to put too much water in the stew. I made this home-cooked dry-cooked shrimp very successfully. With mellow pork, fragrant vegetables and fresh prawns, it tastes delicious. Well, especially the children's praise, I'm a little carried away! Great! thank you

Griddle Chaihuo Xianggan

0 1 dried fragrant fruits are washed and cut into slices with a length of 4 cm, a width of 6 cm and a thickness of 0.5 cm; Wash the bacon and cut it into thin slices with a length of 4 cm, a width of 6 cm and a thickness of 0.2 cm.

Add tea oil to the pot, stir-fry Sichuan watercress, soy sauce, Jiang Mo, dried Chili Festival and garlic, add smoked bacon and dried garlic, stir-fry evenly with low fire, add broth and salt, simmer for 5 minutes, sprinkle monosodium glutamate, put into a dry pot, sprinkle garlic and red pepper.

Griddle potato chips

The practice of dry pot potato chips

1. Peel potatoes and wash them.

2. Cut potatoes into thick slices and put them in water to remove starch.

3. After the electric baking pan is preheated, spread the potato chips in the pan and fry them.

4. Prepare ingredients when frying potato chips: Wash shallots, red peppers and garlic.

5. Chop garlic, red pepper and onion.

6. Fry the potato chips on one side, then turn them over and fry them. Fry until both sides are golden and slightly burnt, take out and plate for later use.

7. After the pot is hot, add a proper amount of oil-fried minced garlic.

8. Add diced red pepper and stir-fry twice.

9. Add chopped green onion.

10. Add the fried potato chips and stir well. Sprinkle with cumin powder and white sesame seeds.

1 1. Add appropriate amount of soy sauce, stir-fry evenly, and serve.

Spicy griddle chicken

1. Prepare ingredients. Marinate the chicken with Orleans marinade until it tastes delicious. I marinated it for two hours.

2. Heat the oil, fry the cauliflower and take it out for later use.

Fried potatoes

4. fry until brown, remove and set aside.

5. Add celery and lotus root slices, fry the sausage until it is broken, and take it out for later use.

6. Stir-fry the chicken, fry it and remove it for later use.

7. Leave some fried peanuts

8. Pour the right amount of oil into the pot, the spicy incense pot in Haidilao, put more if you like spicy, and add a little bean paste to stir fry.

9. Add onions, colored peppers and fungus and saute until fragrant.

10. Add Auricularia auricula

1 1. Stir-fry the spare side dishes until cooked, and stir-fry them before adding them.

12. Add chicken and stir fry.

13. Add garlic cloves.

14. Add some salt and stir fry.

15. Cover the pot and stew for a while.

16. Add peanuts and stir fry, and prepare for the pot.

17. First fruit

Method for making griddle spicy oil

500g of Chili noodles, 8g of cinnamon, 3g of cardamom fragrans, 2g of clove 1 g, 2g of dried tangerine peel, 5g of tsaoko, 5g of Arnebia euchroma and 5g of star anise, 0g of Siraitia grosvenorii 1 slice, 0g of carrot100g, Yongfeng hot sauce, Sichuan spicy fresh sauce, spicy girl sauce, chives and 50g of parsley.

Dry pans are delicious and easy to cook. Give it a try!

Spicy griddle

First, prepare the ingredients: cauliflower, pork belly, green pepper, ginger, oil, pepper granules, pepper, carrot, lobster sauce, soy sauce, cooking wine, monosodium glutamate, salt and onion. After preparation, handle the ingredients, cut them into pieces, prepare a wok to heat them, add onion, ginger and pepper, stir-fry the meat slices until they change color, and then add soy sauce. Add cauliflower and carrot, stir well, add onion, stir well, add meat slices, stir well until cauliflower is cut, add green pepper and pepper, stir well until all vegetables are cut, season with salt, add monosodium glutamate, stir well and serve.

Spicy griddle

First, prepare the ingredients: chicken wings, onions, potatoes, dried peppers, green peppers, shallots, ginger, garlic, Pixian bean paste, soy sauce, cooking wine, sugar, salt, white sesame seeds and coriander. When ready, clean the chicken wings, cut several holes in the front and back, clean the potatoes and cut them into pieces, and put them in water to prevent oxidation. Shred onion and add pepper. Blanch the chicken wings, remove and wash them, and then control the water to dry for later use. Add onion, ginger, garlic, cooking wine, soy sauce, oyster sauce, sugar and salt to the chicken wings, and marinate them to taste. Prepare a wok and heat it with water. Add potato chips, cook and take them out for later use. Add oil to another pot and heat it. Stir-fry onion, put it at the bottom of the dry pot, add onion, ginger, garlic and dried pepper into the pot and stir-fry until fragrant.

Let me answer this question, because mala Tang in our shop is a popular dish now. More than a dozen copies can be sold every day, each with 68 copies. The main ingredients are prawn, bullfrog, pork belly or pork intestines, black fungus, lotus root slices and green pepper. The method is to marinate the bullfrog, add beer, onion, ginger, pepper and soy sauce and marinate for ten minutes. The oil temperature is 60%, and shrimp oil will be served in about ten seconds. In addition, add oil, ginger slices, garlic cloves, hot sauce, saliva chicken sauce, fragrant fish sauce, saute until fragrant, and stir-fry red oil. Add bullfrog and stew with beer for two minutes. Salt, oil, soy sauce, color, taste. When the soup is about to be collected, add pork tripe, shrimp, fungus and lotus root slices, thicken the juice, and add Ming oil, sesame oil and pepper oil. Take out the pan and sprinkle with chopped green onion. A high-value food is ready, which is the best choice for greeting relatives and friends. Spicy balsamic pot ... what else can we do?