What to Make with dry pot sauce – Fast, Fresh, and Tasty Ideas
Wondering what to do with dry pot sauce? Try these quick, healthy, and crowd-pleasing recipes.
Recipes with dry pot sauce
When you eat steamed pork with rice flour outside, it's either just steamed pork or just steamed pork ribs with rice flour. It's unlike making it at home, where you can add whatever you want! My portion includes steamed pork with rice flour, pork ribs, and pork belly. The pork belly's soft, glutinous skin, coated in rice flour, melts in your mouth. For a savory bite, try the pork ribs, where the spiciness of the bones is infused with the flavor of spices. For a leaner dish, try the pork belly, which is firm, flavorful, and not too dry. It perfectly captures all the flavors. And since it's homemade, the seasoning is generous, and the flavor comes purely from the ingredients and the care put into making it. If you like spicy food, add chili powder for a satisfying flavor. Every bite is satisfying, and it's much more satisfying than the monotonous portions you get out there! Speaking of Sichuan and Chongqing steamed pork with rice flour, it's a favorite dish of the locals. When dining at a restaurant in Sichuan and Chongqing, the first thing you'll hear as you enter is, "Boss, give me some steamed pork with rice flour. I want the delicious kind!" Steamed pork with rice flour is a favorite in Sichuan and Chongqing. Just like Chongqing residents can't live without hot pot and Chengdu residents can't live without teahouses, it's an essential dish on every household's dining table. It's even a must-have during festivals.
This "Chicken Thigh Rice" marinates boneless chicken thighs with scallion, ginger, soy sauce, dark soy sauce, cooking wine, sugar and a little oil, then puts them into a pot with washed rice, adds water to cover the rice, and cooks them in one click. The rice absorbs the sauce and chicken aroma, and each grain has a warm, salty and sweet taste. The chicken is tender and juicy; the fragrance of scallion and ginger is looming in the heat, adding layers. The whole thing is done in one pot, saving time and effort, and full of homely flavor, but you need to reserve about half an hour for marinating, and the ratio of water and marinade must be properly controlled to avoid the rice being too wet or the chicken being too salty/slightly dry.
Braised chicken with pickled peppers is a dish with unique flavor. Chicken is rich in high-quality protein, fat, vitamins, and various minerals such as calcium, phosphorus, and iron. These are important nutrients required for normal physiological activities of the human body and can provide energy and nutritional support for the body. Can dispel cold and warm the body: Pickled peppers are warm in nature. Eating braised chicken with pickled peppers in cold weather can help dispel the cold in the body and make people feel warm.
The pork belly is so fragrant that I spin in circles. The cauliflower absorbs the gravy and spicy dry pot sauce, becoming crispy and addictive. I take a bite of the vegetable and a bite of rice. I unilaterally declare that I have "temporarily broken up" with the weight loss agreement. Only when I am full can I have the strength to fight the world!
"On the left is the non-spicy seafood sauce section: the aroma of freshness hits your nose as soon as it's served. The fish is soaked in the sweet fragrance of seafood sauce, so tender it trembles when you pick it up with chopsticks. My child immediately started gnawing on the fish belly, even chewing the lotus root slices soaked in the sauce with a satisfying crunch, exclaiming, 'Mom, this is even better than what you get at restaurants!'—the seafood sauce gives the vegetables a subtle sweetness, light yet not bland at all. My child even ate rice faster than usual. On the right is our spicy dry pot section: the aroma of the dry pot ingredients fills the kitchen as soon as the sauce is poured on. The fish skin is grilled until slightly crispy, bursting with juice with every bite when coated in spicy oil. Even the celery stalks are infused with the spicy fragrance, becoming more flavorful the longer they cook. In the end, even the last bit of sauce at the bottom of the pot..." It had to be poured over rice and polished clean. The moment this pot of fish was served, the kids on the left exclaimed, "Mmm, this is so tender!" while we on the right were shouting, "Wow, this is so spicy and delicious!" The divider clearly separated the flavors; some were tender, some were fragrant. Even the usually picky kid devoured the lotus root slices. We used a special grill pan for fish that can be heated directly. It bubbled and steamed as soon as the flame was turned on, making it incredibly satisfying to eat and cook at the same time—the kids on the left were plucking at the tender, seafood-flavored fish, while we on the right were enjoying the juicy, spicy pieces of fish, taking a sip of wine, the spicy aroma mingling with the wine's fragrance, enveloped in the warmth—it was so addictive! If you don't have this special pan, a small alcohol stove with a regular grill pan works just as well, filling the air with a smoky, hearty atmosphere. Life is just too good!
Braised Pork Tail with Chestnuts is a bold, warming dish where pork tail and chestnuts soak up a savory blend of soy sauce, dry pot sauce, oyster oil, and beer. Ginger, garlic, green onion, and a mix of green, red, and dried chillies add fragrance and heat, finished simply with salt and white pepper for a rich, deeply satisfying bite.
Today's Rice King: Stir-fried Carrots with Pork Belly! The steamed carrots are soft, tender, and incredibly sweet, paired with crispy pork belly—you'll never get enough rice! This is a favorite dish among Sichuan and Chongqing locals, a common sight on every family's table—a truly down-to-earth, quick, and satisfying meal with incredibly high popularity. This dish smells amazing as soon as it's served. Thick slices of carrot are steamed first, then coated in a glistening red chili oil sauce, making them incredibly tempting. The steaming process locks in the carrot's sweet juices, which burst in your mouth with the savory sauce. The rendered fat from the pork belly seeps into the carrot, its sweetness balancing the richness of the meat and adding a touch of savory flavor. The pork belly is pan-fried until crispy and fragrant, the fat glistening but not greasy, the lean meat soaked in the sauce yet tender. A bite of carrot followed by a bite of meat—the fresh aroma fills your nose, sweet and delicious, a true rice killer!