Dry pot is named relative to hot pot and is an extremely popular hot pot faction in recent years. It is popular in Chongqing, Hunan, and northwest China, and has formed a series of dry pot dishes, such as dry pot goose, duck, chicken offal, dry pot rabbit, dry pot frog, dry pot fish, dry pot shrimp, etc.
Dry pot vegetables have relatively little soup and are generally served directly as dishes. The first form of dry-pot dishes is to stir-fry the vegetables in the kitchen, put them into a pig iron pan, and serve them on the table. In order to avoid affecting the taste of the dishes after cooling, heat them over low heat and keep them warm. Later, dry-pot dishes gradually evolved into eating the main ingredients, then using the remaining soup (or adding soup) to scalm other ingredients, or chefs adding other ingredients to process them and then serving them. This is a form of dining similar to hot pot.
Features: It integrates Chinese food and traditional hot pot eating methods. When making dry-pot dishes, the main ingredients are generally not thickened, and the processed dishes are not thickened. Moreover, the soup is less, fresh and has a strong aroma after the processed dishes. Dry pot dishes can be mixed with different auxiliary materials according to different ingredients to complement the taste.
Dry pot tea tree mushroom
By AnthonyMann
Recipe Recommendations
- tea tree mushroom 400 grams
- pork belly 300 grams
- onion half a
- soy sauce appropriate amount
- sugar appropriate amount
- chicken essence appropriate amount
- cooking wine appropriate amount
- salty and fresh
- fried
- half an hour
- simple
Steps for Dry pot tea tree mushroom
1
Production process: Cut pork belly into slices, spare tea tree mushrooms, wash and dry, spare onions, spare pot, turn around the pot, try to cover the bottom of the pot with oil, add shredded onions, stir fry evenly until yellow and collapsed seedlings are set aside.
2
Put a little base oil in the pan, add the pork belly slices, stir fry well.
3
Add cooking wine, change color, add ginger and garlic, stir fry until fragrant.
4
Add chopped green and red peppers, soy sauce, and stir fry for three minutes to fully taste and color.
5
Add tea tree mushrooms and stir fry well.
6
Add sugar, salt, and chicken essence and continue to stir until the soup is drained.
7
Put the fried shredded onions into the bottom of the pan and spread evenly
8
Pour the stir-fried tea tree mushroom pork belly into the pan, sprinkle with minced coriander and serve on the table, light an alcohol lamp, and you can make a delicious, super tempting dry pot of tea tree mushroom.