Sauce Spicy Griddle
1.
Rinse the starch on the surface of lotus root slices with clean water, and then blanch them in boiling water. Some salt should be added to the water.
2.
The shrimp legs are subtracted, the back is removed, and the mud line is removed, and the shrimp is also boiled in the pot until it turns red. Frying will be more fragrant in this step, but Xi'er is determined not to use oil if it can be made with water in accordance with the low-calorie policy.
3.
The blanched shrimp water will be very fishy. Pour it away and re-boil the water to blanch the soaked fungus and sliced Pleurotus eryngii.
4.
Xiaoer added a few small meatballs that had been deep-fried before. If not, it would be super delicious to replace them with fishballs, but the fishballs should be blanched.
5.
Cut the cucumber into small pieces and set aside.
6.
Soak ginger and slice it. Fresh ginger is not used. Dry ginger will not work. Just cut the garlic and green onions as you like, it can be bigger.
7.
Prepare five-color spices, one grass fruit, one star anise, three or four bay leaves, one section of the peel into several pieces, and about 20 peppercorns.
8.
Cool oil in a cold pot, stir fragrant five-color spices on low heat. It takes about 8 minutes to fry the bay leaves until they are browned. If this time is not enough, it means that the fire is on.
9.
Remove the fried five spices and use the oil to saute the onion, ginger, and garlic.
10.
After the garlic is fried until golden brown, add a spoonful of Pixian bean paste, a spoonful of Lee Kum Kee tempeh spicy sauce (this can be replaced by Lao Gan Ma, but Lao Gan Ma will not have this fragrance), and a spoonful of soybean paste.
11.
After sautéing the red oil, add a little five-spice powder, sugar, and light soy sauce. Boil the vinegar for a while.
12.
Because only the cucumber is not cooked, we need to fry the cucumber strips first.
13.
Then add all the blanched ingredients to the pot, coat all the ingredients evenly with the sauce, pour in the pepper oil and stir-fry them, then they can be taken out of the pot and placed on the plate. PS: You have to buy pepper oil that is fried with fresh peppers in the supermarket, but you can't fry them at home. Compared with the restaurant, everyone feels that the dry pots made by themselves lack some flavor. Basically, this is the reason for not adding this.
Tips:
In fact, the essence of dry pot is fried spicy sauce. As for the ingredients, you can match it yourself. All the hard-to-cook ingredients should be blanched or over-oiled. According to this principle, smart friends can make it-dry pot chicken, dry pot beef, dry pot octopus... Only if you can't imagine it, you know!
