Crispy Tofu in Dry Pot
Stir-fry crispy tofu with pork belly, onion, green and red peppers, and other vegetables in the dry pot (gan guo) style.
Ingredients
Crispy tofu (cut into diamond-shaped pieces)
to taste
Pork belly slices (marinated with cooking wine, salt, MSG, and oyster sauce)
to taste
Onion slices (lined in the dry pot)
to taste
Green pepper slices (lined in the dry pot)
to taste
Red pepper slices (lined in the dry pot)
to taste
Vegetable oil
to taste
Soy sauce
to taste
Chili sauce
to taste
Steamed fish soy sauce
to taste
Oyster sauce
to taste
Cooking wine
to taste
Starch
to taste
Sugar
to taste
Sesame oil
to taste
Dried chili segments
to taste
Minced ginger
to taste
Stock
to taste
Minced garlic
to taste
Instructions
1
Step 1
Bring water to a boil in a pot, add soy sauce, salt, and MSG. Cut the crispy tofu into diamond-shaped pieces and blanch them in the pot, then remove and drain. Marinate the pork belly slices with cooking wine, salt, MSG, and oyster sauce. Line the dry pot with onion slices, green pepper slices, and red pepper slices.
2
Step 2
Heat vegetable oil in a pan, add minced ginger, minced garlic, and dried chili segments and stir-fry until fragrant. Add the pork slices and stir-fry, then add the crispy tofu pieces and pour in the stock. Season with salt, MSG, chicken essence, steamed fish soy sauce, minced garlic, chili sauce, oyster sauce, and sugar. Once it comes to a boil, reduce to low heat and simmer for 3 minutes. Thicken with starch, drizzle with sesame oil, and pour everything into the dry pot to serve.
