Dry Pot (drypot, Gan Guo, 干锅 or Mala Pot) is a traditional dish in Sichuan Cuisine with many variations. As indicated by the name, there is no soup in the dish. The food is basically fried or stir fried with ingredients/spices such as chili peppers, Sichuan peppers, Garlic, ginger and etc. Therefore no much water is added during the cooking process. You can put many different food materials in the pot/wok using the same cooking technique and condiments/ingredients. You get Dry Pot Shrimp with shrimps and Dry Pot Chicken with chicken and so on. You can even put more than one kind of meats in or you can skip meat totally and get your vegetarian version of Dry Pot such Dry Pot Lotus Root and etc.
Sweet and Spicy Sauce 30 ml
Ginger slices *5g
Dry chili *6g
Sichuan pepper *15g
Bay leaf *3g
Soy sauce 15ml
Chinese spirits 15ml
- Clean and wash shrimp.
- Cut garlic and ginger into slices.
- Add 2 tablespoons vegetable oil and add ginger, garlic, dry chili, Sichuan pepper and bay leaf with medium heat.
- Put sweet and spicy sauce into the wok and turn down the heat until spicy oil came out.
- Put shrimp, stir-fry with high heat and pour Chinese spirits and soy sauce.
- Mix sugar and 100c.c water gently and continue to boil in a covered pan, turn off the fire until well blended.
- Sprinkle with chopped green onions. Serve immediately.
- If you like to have very spicy one, you can use chili spicy sauce instead of sweet and spicy sauce.
- Add water to boil in case of sticking on wok.
- You can add some peanuts to add some crispness.