Maotai spicy dry pot(jiang xiang ma la gan guo )

Maotai spicy dry pot

Introduction:

"This dish is really my specialty. As for how delicious it is, no matter how big a pot it is, there will never be any leftovers. Originally, Xi'er still wanted to keep this recipe and pass it on to her descendants as a secret recipe in the future But everyone chased me for a recipe, so I had to make a rough contribution to the recipe (*^__ ^*(hee hee... "

Production steps:

Step 1: clean the starch on the surface of lotus root slices with clean water, and then blanch it in boiling water. Add some salt to the water.

Step 2: subtract the shrimp feet from the shrimp, open the back to remove the mud line, and blanch them in the pot until red. This step with fried will be more fragrant, but Xier in line with the principle of low calorie, can do with water is determined not to move oil.

Step 3: boiled shrimp water will be very fishy, to pour out, re boil water will bubble hair good fungus and sliced apricot abalone mushroom blanch cooked.

Step 4: Xier adds several previously fried meatballs. If not, it's delicious to replace them with fish balls, but the fish balls need to be cooked.

Step 5: cut the cucumber into small pieces and set aside.

Step 6: soak and slice ginger. You can use fresh ginger instead of dried ginger. Just cut the garlic and green onion. It can be bigger.

Step 7: prepare five colors of spices, including a grass fruit, a star anise, three or four fragrant leaves, a piece of peel, and about 20 prickly ash.

Step 8: cool the oil in a cool pan, stir fry in a small fire, and make fragrant five color spices. It takes about 8 minutes to fry the fragrant leaves until they are scorched. If the time is not enough, it means that the fire is on.

Step 9: take out the fried five spices and fry the onion, ginger and garlic with oil.

Step 10: deep fry the garlic until golden, add a spoonful of Pixian Douban sauce, a spoonful of Li Jinji Douchi spicy sauce (this can be replaced by old Ganma, but old Ganma will not have this fragrance), and a spoonful of soybean sauce.

Step 11: stir fry the red oil, add a little five spice powder, sugar and soy sauce. Let the vinegar simmer a little.

Step 12: because only cucumbers are not cooked, you need to fry them first.

Step 13: then add all the blanched ingredients into the pot, evenly wrap all the ingredients with sauce, pour in pepper oil and stir well, then put them out of the pot and put them on the plate. PS: pepper oil to buy the kind of supermarket with fresh pepper fried, their own dry pepper fried at home is not good. Compared with the restaurant, people always feel that the dry pot they make lacks some flavor, which is basically the reason why they don't add it.

Materials required:

Lotus root: 160g

Auricularia auricula: 240g

Pleurotus eryngii: 200g

Cucumber: 300g

Shrimp: 7

Dry fried meatballs: 50g

Scallion: right amount

Soak ginger: right amount

Garlic: right amount

Peanut oil: 15ml

Zanthoxylum oil: 5ml

Soy sauce: 1 teaspoon

Li Jinji Douchi spicy sauce: 1 teaspoon

Pixian bean paste: 1 teaspoon

Soy sauce: 3 teaspoons

Vinegar: 1.5 teaspoons

Sugar: half a teaspoon

1 fruit

Star anise: 1

Cinnamon: two pieces

Fragrant leaves: 4 pieces

Zanthoxylum bungeanum: 20

Salt: right amount

Five spice powder: appropriate amount

Note: in fact, the essence of the dry pot is fried spicy sauce, as for the ingredients, you can match. All ingredients that are not easy to cook should be blanched or over oiled. According to this principle, a smart partner can make chicken, beef, hairtail Only unexpected, not impossible, you know!

Production difficulty: ordinary

Technology: stir fry

Production time: half an hour

Taste: spicy

Chinese PinYin : Jiang Xiang Ma La Gan Guo