DRY POT RECIPES

Steps:

• Preheat oven to 375 degrees F. Line a baking sheet with parchment paper.
• Place tofu skin in a medium bowl and cover with boiling water. Let soak for 30 minutes. Drain.
• Meanwhile, toss chicken with 2 tablespoons oil, 1 tablespoon Shaoxing and ground pepper in a large bowl. Transfer to the prepared baking sheet. Bake until an instant-read thermometer inserted in the thickest part without touching bone registers 165 degrees F, 25 to 30 minutes. Transfer to a clean cutting board. When cool enough to handle, pull the meat from the bones (discard bones and skin). Cut the chicken into bite-size pieces and set aside.
• Heat a small skillet over medium heat for 1 minute. Add cumin seeds, fennel seeds and peppercorns; toast, stirring often, until fragrant, about 1 minute. Transfer to a plate to cool, then coarsely grind in a spice grinder or mortar and pestle. Transfer to a small bowl and add chili bean paste and chili flakes (or crushed red pepper); mix well and set aside.
• Put a large pot of water on to boil and set a large bowl of ice water beside the stove. Add the tofu skin and potato to the boiling water. Cook until the potato is just tender, about 5 minutes. Add broccolini and celery; cook for 30 seconds. Using a slotted spoon, transfer the vegetables and tofu skin to the ice water, then transfer to a clean kitchen towel to drain.
• Heat a large flat-bottom wok or cast-iron skillet over high heat. Add 4 tablespoons oil and onion. Cook, stirring, until the onion is softened, about 3 minutes. Add jalapeño (or serrano) and dried chiles to taste, garlic and ginger. Cook, stirring constantly, until fragrant, about 1 minute.
• Push the aromatics to the sides of the pan, making a well in the center. Add the remaining 3 tablespoons oil, followed by the reserved peppercorn mixture. Cook, stirring, until fragrant, about 30 seconds. Add the chicken and scallions; cook, stirring, until the chicken is hot, about 1 minute. Drizzle the remaining 1 tablespoon Shaoxing and soy sauce around the edges of the pan, then add the vegetables and tofu skin. Cook, stirring, until the vegetables are hot, about 1 minute more. Sprinkle with sesame seeds.

Steps:

• Beef ribs, cut into small cubes;
• Rinse in clean water to remove blood.
• Peel the potatoes, cut into large slices, cut the cauliflower into branches, and rinse.
• Beef in a pot under cold water, with cooking wine and ginger slices;
• The fire is boiling
• Pour out the beef and rinse it well;
• Pour the beef into an electric pressure cooker, submerge it with water, add five-spice powder, braised soy sauce, and pepper, press for about 30 minutes and then remove.
• Cut green peppers and onions into pieces, cut celery into sections, and slice ginger.
• Heat the oil to 50% or 60%, pour in the cauliflower and fry it softly and remove;
• Pour the potatoes and fry them softly and remove;
• The oil is 80 to 90% hot, pour in cauliflower and potatoes;
• Remove after frying evenly.
• Pour the beef and fry it and remove it.
• In another pot, heat oil, low heat, add bean paste, sugar, and pepper to fry until fragrant;
• Pour in green peppers, onions, celery, ginger slices, and stir fry over medium heat;
• Pour in cauliflower, potatoes and chopped leeks and stir fry;
• Add beef and stir fry with sea pepper noodles, pepper powder, cumin powder and chicken essence;
• Scallion and peanuts;
• Pour evenly to get out of the pot.