Is there any fellow chef who knows the recipe of dry pot ingredients? Please let me know, thank you?

Griddle pot is one of the cooking methods of Sichuan cuisine. It is spicy and fragrant, rich in flavor, and delicious. There are many types of dry pot, such as dry pot shrimp, dry pot chicken, etc., all of them are very good. To eat, it is very important to make the base of the dry pot. The base is made of bean paste, spicy sauce, glutinous rice cake and pepper, etc. The main thing is to master the proportions.

I believe many people like to eat dry pot. It is spicy, spicy and delicious. It is very popular in Hunan, Hubei, Chongqing and other areas. There are many types of dry pot. Dry pot sausage, dry pot chicken, dry pot shrimp, dry pot pork ribs, etc. are all very delicious. I also like eating dry pot. If you want dry pot to be delicious, the base material is very important. The base material is from dry pot. Soul, let’s share the recipe for dry pot. 1. Griddle recipe

1. Prepare ingredients: 10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of baby's breath, 30 grams of bell pepper, 800 grams of wattle, 20 grams of star anise, and 12 grams of cinnamon Grams, 30 grams of cumin, 23 grams of white buckwheat, 1.5 grams of licorice, 20 grams of bay leaves, 25 grams of amomum villosum, 3 grams of cloves, 12 grams of sanye, 15 grams of grass fruit, 20 grams of green onions, 30 grams of onions, and 30 grams of celery , 25 grams of ginger, 15 grams of coriander, 100 grams of minced ginger, 80 grams of minced garlic, black bean paste, spicy sauce, thirteen spices, hoisin sauce, sweet noodle sauce

2. Put the two vitex branches, bell peppers, and baby's breath Pick and wash them, add water to the pot, put the peppers in when the water boils, cook for about ten minutes, boil the peppers until soft, take them out and drain them, put them in a food processor and smash them until ready.

3. Wash the green onion and cut into sections, wash the ginger and slice it, wash the onion and cut into small pieces, wash and cut the coriander into sections, wash and cut the celery into sections, put the above spices in a basin, add warm water to soak Leave for ten minutes to remove odors and impurities. After soaking, rinse thoroughly without draining the water and set aside.

4. Add oil to the pot. When the oil is hot, add the spices, green onions, ginger, coriander, celery, and onions. Fry over low heat. Stir constantly to prevent them from being fried or dry. After it becomes fragrant, take out the residue, add the glutinous rice cake pepper and bean paste, and stir-fry evenly.

5. Stir-fry over low heat, stirring constantly, until about 40 minutes. Stir-fry out the water and bring out the aroma. After the time is up, add minced ginger and garlic and continue to stir-fry for ten minutes. Minutes, when the time is up, add an appropriate amount of black bean paste, spicy sauce, thirteen spices, hoisin sauce, and sweet noodle sauce, stir-fry evenly, and the dry pot sauce is ready. 2. How to make dry pot spareribs

1. Prepare ingredients: spareribs, dry pot sauce, rock sugar, dark soy sauce, rice wine, ginger slices, green onions, Sichuan peppercorns,

2. Put the spareribs Wash well, chop into small pieces, soak in water for half an hour, put in cold water into the pot after soaking, add rice wine and ginger slices, bring to a boil over high heat, skim off the floating foam, blanch in water, take out and rinse.

3. Add water to the pressure cooker, put the ribs in, add rock sugar, dark soy sauce, rice wine, ginger slices, green onions, cover and press for eight minutes. After the time is up, take out the ribs and drain. Drain the water and set aside, add oil to the pot, heat the oil, put the ribs in, and fry over medium-low heat.

4. Fry until the skin of the ribs is browned, take it out, leave the oil in the pot, heat the oil, add the peppercorns, dried chili segments, and dry pot sauce and stir-fry evenly. Add the ribs, stir-fry evenly, and add Stir the chicken essence and monosodium glutamate evenly, place the onion shreds on a low pot, put the ribs in, sprinkle with white sesame seeds, coriander, and chopped green onion, and you're ready to eat.

Summary: The dry pot is ready. It is spicy, spicy and delicious, and delicious. If you want the dry pot to be delicious, the main thing is to look at the base ingredients. The main base ingredients are ready, no matter how you cook it All types of dry pot are delicious. The recipe for dry pot sauce is above. As long as the proportions are well controlled, those who like to eat dry pot can give it a try.

Sichuan style dry pot sauce

Ingredients: Unit G

Ingredients A: 200 kaempferol, 500 star anise, 80 cinnamon, 150 grass fruit (removed seeds), 300 fennel, white 100 kumquat, 100 amomum villosum, 200 fragrant fruit, 50 lingcao, 50 licorice

Ingredients B: 100 fragrant leaves, 50 fragrant bark, 100 galangal, 50 cloves, 50 vanilla

Ingredients C: Pixian Douban 2500 3000 dried chilies, 500 red pepper, 400 Yongchuan fermented bean curd, 400 bean curd, 50 rock sugar, 500 garlic cloves, 500 ginger slices, 500 fermented glutinous rice, 750 oyster sauce, 25 kilograms of salad oil

Preparation method: 1. Use a crusher Beat ingredient A into rice-sized particles.

2. The galangal in ingredient B is not easy to break, so it needs to be soaked in water alone for 5 hours, and then chopped into rice-sized pieces with a knife. Use a pulverizer to break the remaining ingredient B into small pieces, soak it in water for more than 2 hours, then wash it clean and drain it for later use. Ingredients B are soaked in water to remove the bitter taste of some spices.

3. Put the crushed ingredient A and the crushed and soaked ingredient B together, mix well, then seal and leave for about 10 minutes. The two types of crushed spices are mixed together here because they are just dry and wet. When the A type spice particles absorb part of the moisture of the B type spices, they will not be easily burnt during frying. As for the sealed placement, it is to prevent the aroma from evaporating.

4. Put the dried chili peppers in ingredient C into a boiling water pot and cook for 10 minutes, take them out and drain them, and then use a meat grinder to grind them into glutinous rice cakes and sea chili peppers. The purpose of cooking here is to reduce the spiciness and make the stir-fried sauce ruddy in color.

5. Heat the stainless steel bucket (or large frying pan), scoop a spoonful of salad oil into the frying pan, then pour in all the salad oil and heat until it is 30 to 40% hot, then add the glutinous rice cake and chili pepper Stir-fry the Pixian bean paste with Pixian County watercress until the water in the pot is almost dry (about an hour). Add rock sugar and mixed spice granules. After continuing to stir-fry for about half an hour, add tempeh, Sichuan peppercorns, ginger slices and garlic cloves and stir-fry. , add fermented glutinous rice, fermented bean curd, and oyster sauce for about 5 minutes, stir evenly, remove from heat, cover, and let stand for 24 hours before use.

Hello everyone, I am Chef Yin, focusing on the topic of catering technology communication. I am very happy to answer this question for you.

What is a dry pot?

Griddle pot dishes originate from the folk and have a strong rural flavor. They are characterized by moist and dry aroma, spicy and fresh aroma, and rich flavor. They have the compound flavor of Paoshu spicy, as well as pure spicy and fragrant flavors. Spicy, hot and sour, homemade flavors, etc., mainly use chicken, duck, beef, beef, sheep, frogs, shrimp and other livestock and poultry with toughness, brittleness and tenderness as the main raw materials, coupled with crisp and tender root vegetables, It makes people salivate and is unforgettable.

Dry pot is a delicacy that is served directly in a pot without any soup. It tastes dry and fragrant when eaten. After years of development, the current dry pot has developed into two types, one is dry without soup, and the other is with a little soup. The former is the most popular among diners.

The key to making dry pot sauce is to prepare the dry pot sauce. Each chef has a different understanding of the dish, and the ratio of the dry pot sauce is also similar, so it is not a matter of saying whose dry pot sauce is better. No, it also depends on the requirements of the finished dish and local customs and habits.

Below I will share with you the dry pot recipe that I have used for more than ten years. I hope it helps. If you don't understand, you can ask me. I'm happy to help you.

How to make dry pot sauce

1. Pour 50 pounds of rapeseed oil into the pot and heat it until it smokes. Add chopped green onion segments, old ginger slices, onions and coriander. Fry in the pan until golden brown and fragrant, take out, add 1 jin each of ginger and garlic, stir-fry until fragrant, stir-fry until dry, then add 15 jins of Pixian bean paste, stir-fry over low heat for 20 minutes, then add 8 jins of glutinous rice cake peppers , continue to fry 3 pounds of crushed pickled peppers until the color is brownish red, add sweet wine, add Sichuan peppercorns, and spice powder and stir-fry until fragrant.

Soaking Sichuan peppercorns and spice powder in white wine in advance will help to produce better aroma and achieve the best effect.

2. Prepare a large pot, add 1 bottle of tomato sauce, 1 bottle of hoisin sauce, half a catty of Thai chili paste, one bottle of Laoganma, 1/3 bottle of peanut butter, and add the fried beans above Add 4 tablespoons of sauce and mix thoroughly.

3. Take out the oil used for frying the base ingredients and use it as special oil for dry pot. Use the remaining sauce as dry pot sauce. Whenever you want to use it, just prepare it according to the proportion above. Can.

Recipe for spice powder:

30 grams of star anise, 30 grams of cinnamon, 40 grams of bay leaves, 20 grams of cloves, 20 grams of white cardamom, 20 grams of angelica, 30 grams of grass fruit, 20 grams of tangerine peel, 15 grams of thyme, 40 grams of cumin, 2 mangosteen, 15 grams of galangal, 30 grams of lemongrass, 5 grams of angelica, 5 grams of dangshen, and 10 grams of licorice. Stir evenly and grind into powder with a grinder. Can.

Dry pot is a branch of Sichuan cuisine. I have a recipe for dry pot, but I don’t know which one you want? Dry pot fish, dry pot pork ribs, dry pot chicken, dry pot bullfrog, dry pot chicken offal, dry pot spicy shrimp, dry pot sausage, dry pot small yellow croaker, dry pot beef and so on. Because of the uniqueness of each dish, the production standards and recipes of each dry pot are also different

Dry pot is one of the cooking methods of Sichuan cuisine. It is spicy, fragrant, rich and delicious. Enjoyable. There are many types of dry pot, such as dry pot shrimp, dry pot chicken, etc., all of which are very delicious. It is very important to make the base of the dry pot. The base is made of bean paste, spicy sauce, glutinous rice cake, chili pepper, etc. , the main thing is to master the proportion.

I believe many people like to eat dry pot. It is spicy, spicy and delicious. It is very popular in Hunan, Hubei, Chongqing and other areas. There are many types of dry pot. Dry pot sausage, dry pot chicken, dry pot shrimp, dry pot pork ribs, etc. are all very delicious. I also like eating dry pot. If you want dry pot to be delicious, the base material is very important. The base material is from dry pot. Soul, let’s share the recipe for dry pot.

1. Prepare ingredients: 10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of baby's breath, 30 grams of bell pepper, 800 grams of wattle, 20 grams of star anise, 12 grams of cinnamon, and 30 grams of fennel grams, 23 grams of white buckwheat, 1.5 grams of licorice, 20 grams of bay leaves, 25 grams of amomum villosum, 3 grams of cloves, 12 grams of sanye, 15 grams of grass fruit, 20 grams of green onions, 30 grams of onions, 30 grams of celery, 25 grams of ginger, 15 grams of coriander, 100 grams of minced ginger, 80 grams of minced garlic, black bean paste, spicy sauce, thirteen spices, hoisin sauce, sweet noodle sauce

2. Pick and wash the wattle branches, bell peppers, and baby's breath. Add water to the pot. When the water boils, add the chili peppers. Cook for about ten minutes. Boil the chili peppers until they are soft. Take them out and drain them. Put them into a food processor and crush them. Set aside.

3. Wash the green onion and cut into sections, wash the ginger and slice it, wash the onion and cut into small pieces, wash and cut the coriander into sections, wash and cut the celery into sections, put the above spices in a basin, add warm water to soak Leave for ten minutes to remove odors and impurities. After soaking, rinse thoroughly without draining the water and set aside.

4. Add oil to the pot. When the oil is hot, add the spices, green onions, ginger, coriander, celery, and onions. Fry over low heat. Stir constantly to prevent them from being fried or dry. After it becomes fragrant, take out the residue, add the glutinous rice cake pepper and bean paste, and stir-fry evenly.

5. Stir-fry over low heat, stirring constantly, until about 40 minutes. Stir-fry out the water and bring out the aroma. After the time is up, add minced ginger and garlic and continue to stir-fry for ten minutes. Minutes, when the time is up, add an appropriate amount of black bean paste, spicy sauce, thirteen spices, hoisin sauce, and sweet noodle sauce, stir-fry evenly, and the dry pot sauce is ready.

1. Prepare ingredients: spareribs, dry pot sauce, rock sugar, dark soy sauce, rice wine, ginger slices, green onions, Sichuan peppercorns.

2. Wash the spareribs and chop them into small pieces. Blocks are soaked in water for half an hour. After soaking, add cold water to the pot, add rice wine and ginger slices, bring to a boil over high heat, skim off the foam, blanch, remove and rinse.

3. Add water to the pressure cooker, put the ribs in, add rock sugar, dark soy sauce, rice wine, ginger slices, green onions, cover and press for eight minutes. After the time is up, take out the ribs and drain. Drain the water and set aside. Add oil to the pot. When the oil is hot, put the ribs in and fry over medium-low heat.

4. Fry until the skin of the ribs is browned, take it out, leave the oil in the pot, heat the oil, add the peppercorns, dried chili segments, and dry pot sauce and stir-fry evenly. Put the ribs in, stir-fry evenly, and add Stir the chicken essence and monosodium glutamate evenly, place the onion shreds on a low pot, put the ribs in, sprinkle with white sesame seeds, coriander, and chopped green onion, and you're ready to eat.

Summary: The dry pot is ready. It is spicy, spicy and delicious, and delicious. If you want the dry pot to be delicious, the main thing is to look at the base ingredients. The main base ingredients are ready, no matter how you cook it All dry pot dishes are delicious. The recipe for the dry pot sauce is above. As long as the proportions are right, those who like to eat dry pot can give it a try. Dry pot is one of the methods of making Sichuan cuisine. It is spicy and fragrant, rich in flavor, and delicious. There are many types of dry pot, such as dry pot shrimp, dry pot chicken, etc., they are all very delicious and can be used as the base for dry pot. It is very important. The base material is made of bean paste, spicy sauce, glutinous rice cake pepper, etc. The main thing is to control the proportion.

I believe many people like to eat dry pot. It is spicy, spicy and delicious. It is very popular in Hunan, Hubei, Chongqing and other areas. There are many varieties of dry pot. Dry pot sausage, dry pot chicken, dry pot shrimp, dry pot pork ribs, etc. are all very delicious. I also like eating dry pot. If you want dry pot to be delicious, the base material is very important. The base material is from dry pot. Soul, let’s share the recipe for dry pot.

1. Prepare ingredients: 10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of baby's breath, 30 grams of bell pepper, 800 grams of wattle, 20 grams of star anise, 12 grams of cinnamon, and 30 grams of fennel grams, 23 grams of white buckwheat, 1.5 grams of licorice, 20 grams of bay leaves, 25 grams of amomum villosum, 3 grams of cloves, 12 grams of sanye, 15 grams of grass fruit, 20 grams of green onions, 30 grams of onions, 30 grams of celery, 25 grams of ginger, 15 grams of coriander, 100 grams of minced ginger, 80 grams of minced garlic, black bean paste, spicy sauce, thirteen spices, seafood sauce, sweet noodle sauce

2. Pick and wash the wattle branches, bell peppers, and baby's breath. Add water to the pot. When the water boils, add the chili peppers. Cook for about ten minutes until the chili peppers are soft. Drain the water and put them into a food processor to crush. Set aside.

3. Wash the green onion and cut into sections, wash the ginger and slice it, wash the onion and cut into small pieces, wash and cut the coriander into sections, wash and cut the celery into sections, put the above spices in a basin, add warm water to soak Leave for ten minutes to remove odors and impurities. After soaking, rinse thoroughly without draining the water and set aside.

4. Add oil to the pot. When the oil is hot, add the spices, green onions, ginger, coriander, celery, and onions. Fry over low heat. Stir constantly to prevent them from being fried or dry. After it becomes fragrant, take out the residue, add the glutinous rice cake pepper and bean paste, and stir-fry evenly.

5. Stir-fry over low heat, stirring constantly, until about 40 minutes. Stir-fry out the water and bring out the aroma. After the time is up, add minced ginger and garlic and continue to stir-fry for ten minutes. Minutes, when the time is up, add an appropriate amount of black bean paste, spicy sauce, thirteen spices, hoisin sauce, and sweet noodle sauce, stir-fry evenly, and the dry pot sauce is ready.

1. Prepare ingredients: spareribs, dry pot sauce, rock sugar, dark soy sauce, rice wine, ginger slices, green onions, Sichuan peppercorns.

2. Wash the spareribs and chop them into small pieces. Blocks are soaked in water for half an hour. After soaking, add cold water to the pot, add rice wine and ginger slices, bring to a boil over high heat, skim off the foam, blanch, remove and rinse.

3. Add water to the pressure cooker, put the ribs in, add rock sugar, dark soy sauce, rice wine, ginger slices, green onions, cover and press for eight minutes. After the time is up, take out the ribs and drain. Drain the water and set aside. Add oil to the pot. When the oil is hot, put the ribs in and fry over medium-low heat.

4. Fry until the skin of the ribs is browned, take it out, leave the oil in the pot, heat the oil, add the peppercorns, dried chili segments, and dry pot sauce and stir-fry evenly. Put the ribs in, stir-fry evenly, and add Stir the chicken essence and monosodium glutamate evenly, place the onion shreds on a low pot, put the ribs in, sprinkle with white sesame seeds, coriander, and chopped green onion, and you're ready to eat.

Summary: The dry pot is ready. It is spicy, spicy and delicious, and delicious. If you want the dry pot to be delicious, the main thing is to look at the base ingredients. The main base ingredients are ready, no matter how you cook it All dry pot dishes are delicious. The recipe for the dry pot sauce is above. As long as the proportions are right, those who like to eat dry pot can give it a try.

10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of gypsophila, 30 grams of bell pepper, 800 grams of vitex, 20 grams of star anise, 12 grams of cinnamon, 30 grams of cumin, 23 grams of white buckwheat g, 1.5g licorice, 20g bay leaves, 25g Amomum villosum, 3g cloves, 12g Sannai, 15g grass fruit, 20g green onion, 30g onion, 30g celery, 25g ginger, 15g coriander, minced ginger 100 grams, 80 grams of minced garlic, black bean paste, spicy sauce, thirteen spices, hoisin sauce, sweet noodle sauce [呲呲][呲呲][呲呲] There are many ingredients! The procedure is more complicated than Xia!

10 pounds of rapeseed oil, 160 grams of bean paste, 500 grams of gypsophila, 30 grams of bell pepper, 800 grams of vitex, 20 grams of star anise, 12 grams of cinnamon, 30 grams of cumin, 23 grams of white buckwheat g, 1.5g licorice, 20g bay leaves, 25g Amomum villosum, 3g cloves, 12g Sannai, 15g grass fruit, 20g green onion, 30g onion, 30g celery, 25g ginger, 15g coriander, minced ginger 100g, 80g minced garlic, black bean paste, spicy sauce, thirteen spices, hoisin sauce, sweet noodle sauce.

I think the recipe for dry pot is to prepare the ingredients first, including ginger, green onions, aniseed, star anise, bay leaves, fennel, cloves, xiangguo, dried sea pepper, Sichuan peppercorns, etc., and then the main ingredients, You can make dry pot chicken, beef, pork ribs, sausages, etc. Then you also need to pay attention to potatoes, onions, scallions, green and red fresh sea peppers, etc. You can also prepare other vegetables according to your personal taste!

Griddle pot is one of the cooking methods of Sichuan cuisine. It is spicy and fragrant, rich in flavor, and delicious. There are many types of dry pot, such as dry pot shrimp, dry pot chicken, etc., all of them are very good. When eating, it is very important to make the base of the dry pot. The base is made of bean paste, spicy sauce, glutinous rice cake and pepper, etc. The main thing is to master the proportions.

I believe many people like to eat dry pot. It is spicy, spicy and delicious. It is very popular in Hunan, Hubei, Chongqing and other areas. There are many types of dry pot. Dry pot sausage, dry pot chicken, dry pot shrimp, dry pot pork ribs, etc. are all very delicious. I also like eating dry pot. If you want dry pot to be delicious, the base material is very important. The base material is from dry pot. Soul, let’s share the recipe for dry pot. Dry pot ingredients play a very important role in dry pot dishes, just like hot pot ingredients in hot pot. Without hot pot ingredients, hot pot has lost its soul. Dry pot ingredients and hot pot ingredients actually have many similarities, and the production methods are also basic. Similarly, if you want to make a fragrant pot of dry pot, you must first have a good formula of dry pot ingredients. Now I will share a formula of dry pot ingredients from a professional dry pot restaurant (about 40 kilograms of dry pot ingredients).

Spice: 50g lemongrass, 75g lingcao, 100g turmeric, 100g cinnamon, 100g grass fruit, 50g clove, 200g cumin, 100g thyme, 100g fennel Grams, 100 grams of kaempferia, 100 grams of Angelica dahurica, 100 grams of Amomum villosum, 100 grams of bay leaf, 100 grams of fenugreek, 100 grams of galangal, 200 grams of star anise, and 100 grams of lithospermum.

10 kilograms of dried chili pepper, 1 kilogram of red pepper, 100 grams of rock sugar, 15 kilograms of salad oil, 5 kilograms of butter, 1 kilogram of green onions, 1 kilogram of ginger, 1 kilogram of garlic, 10 kilograms of Pixian bean paste, 200 grams of glutinous rice wine.

Preparation method:

1. Boil the dried chili peppers in water for 5 minutes, drain out the water and chop into fine pieces to make glutinous rice cake chili peppers.

2 Slice the ginger, cut the green onion into sections, smash the garlic, and beat all the spices into two fine pieces.

3. Put salad oil and butter in the pot. The oil temperature is about 100. Add ginger slices, green onion segments and garlic. Fry them over low heat. Remove the residue and add glutinous rice cake chili in batches (put too much at one time. The oil in the pot will overflow), slowly stir-fry over low heat until fragrant (about 15 minutes), then add the Pixian bean paste and continue to stir-fry over low heat until fragrant (about 20 minutes), then add the spices and stir-fry over low heat for another 10 minutes About 50%, finally add peppercorns, rock sugar, glutinous rice wine and stir-fry over low heat for about 5 minutes.

Warm reminder: Put the fried dry pot ingredients into a container and let it sit for 24 hours before using. This will allow the various seasonings to fully ferment and blend to make them more fragrant. Add unused dry pot ingredients to Keep the cover in a safe place. Thank you to the platform for giving us the opportunity to communicate and learn. If it is not done well, it is for reference only!