Sichuan dry pot
Chinese Cooking Demystified · ♥ 4.9K likes · 198K views · 15 min video
Read about pork belly in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ cup oil
- ¼ whole onion
- 4 cloves garlic
- 1 inch ginger
- cilantro
For the base, add half a cup of oil to a hot wok and over a medium flame fry the sliced onion, smashed garlic, smashed ginger and cilantro about three minutes.
- ½ whole cinnamon stick
- 2 whole star anise
- ½ tsp fennel seed
- ½ tbsp Sichuan peppercorn
Add the cinnamon stick, star anise, fennel seed and Sichuan peppercorn and keep frying over a medium flame five to eight minutes more until the onions are well browned, then strain the oil out.
- ¼ cup Zaola chopped chilis
Drain some of the liquid off the chopped chilis and reserve it.
- 2 tbsp lard
Return the flavoured oil to the wok with the lard, and over a low flame fry a quarter cup of the minced chilis about eight minutes, carefully, until there are no more obvious moisture bubbles.
- 1½ tbsp Pi Xian Dou Ban Jiang
- 1 tbsp Laogamma black bean chili
Add the minced doubanjiang and the chopped black bean chili and fry over a low flame about three minutes until the oil is well stained.
- 1 tbsp red fragrant chili powder
- 1 tsp spicy chili powder
Add the red fragrant chili powder and the spicy chili powder and give them a quick fry.
- ½ tbsp oyster sauce
- seasoning
Add the oyster sauce and the reserved chili liquid, then the seasoning, mix quickly and take the base out.
- 130 g lotus root
Blanch the sliced lotus root in boiling water about three minutes until done.
- 75 g tofu puffs
- sattel beans
- 120 g Napa cabbage
Blanch the tofu puffs about three minutes, the sattel beans about a minute and the Napa cabbage about a minute.
- 250 g boiled quail egg
- 300 g pork belly
Wring the tofu puffs and the Napa really dry, so no liquid gets into the pot and ruins the ganxiang flavour.
- ½ tsp salt
- ¼ tsp white pepper
- ½ tsp soy sauce
- ½ tsp liaojiu
- 1 tsp oil
Slice the pork belly and separate the pieces that are basically pure fat; marinate the leaner pieces with the salt, white pepper, soy sauce, Shaoxing wine and a teaspoon of oil.
With a thin smear of oil in the wok, render the fat pieces slowly over a medium flame about ten minutes until crisp, then scoop out all but about two tablespoons of the lard.
- 4 cloves garlic
- ½ inch ginger
Add the marinated pork belly to the wok on high and fry about two minutes until cooked and slightly browned, then push it up the side of the wok.
Add the smashed garlic and ginger, fry until fragrant, then the Sichuan peppercorns and the dried chilies, and fry until fragrant.
Stir-frying the Sichuan dry pot
- 1 tsp Sichuan peppercorns
- 4 whole spicy dried chilies
- 6 tbsp ganguo base
Add six tablespoons of the ganguo base and mix quickly for 30 seconds.
- 1 tbsp baijiu
- seasoning
Add all the pre-cooked components and the seasoning and turn the heat off.
- 1 tbsp toasted sesame seeds
- ½ whole onion
- cilantro
- Chinese celery
Sprinkle over the toasted sesame seeds, onion chunks, cilantro and Chinese celery and mix quickly.
Heat the serving pot to about 160 Celsius and layer everything into it to serve sizzling.
A supermarket hoisin and peanut base