Dry pot (gan guo), is exactly what it sounds like – the dry version of hot pot. It is cooked and served in a clay pot or a small wok-like tableware (instead of regular plate) with a light flame underneath to keep it warm. As little liquid is used, it appears to be dry and all that’s left in the tableware is your meat or veggies, your spices and just enough sauce to moisten it all. The dish becomes more enjoyable with flavors keeping intensified after it is brought to the table.
Serves 2-4,
- 3 tablespoons cooking oil
- 1 Chinese dry sausage 香肠(thinly sliced) or bacon strips (cut into small pieces)
- 5-6 cloves garlic, peeled and smashed
- 1 tablespoon fermented black soy beans, carefully washed and minced 豆豉，洗净切碎
- 500g Cauliflower菜花
- 2-3 fresh red chili, sliced
- 1 to 2 tablespoons light soy sauce生抽
- 2 sprigs spring onions小葱
Method
- Heat the 3 tablespoons cooking oil in a clay pot over medium heat, add sausage or bacon, fry for about 5 minutes till meat becomes translucent. Add minced garlic, fried for 1 minute till fragrant, add gourd strips, stir fry for another 1 minute. Add garlic and fry for 2-3 minutes till fragrant. Add fermented soy beans and stiry fry for another minute.
- Place the cauliflower and fresh red chili. Use chopsticks to mix them well. Add light soy sauce. Mix again to make sure the cauliflower is evenly coated with left on the bottom of the pot. Cook for about 2 minutes. Cover the pot and cook for another 1 minute. Remove the pot from heat. Uncover the pot. Use chopsticks to move around the cauliflower again. Place onto the spring onions.
- Serve with the clay pot.
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