Gan Guo Fei Chang (Dry Pot Pork Intestines)
A small pot with flames! Hormonal and Vegetable Flavourless Hot Pot
Description
'Gan Guo' means Dry Pot (soupless hot pot). Pre-boiled pork large intestines (Fei Chang) violently stir-fried with lotus root, celery, Doubanjiang, and spices, served continuously sizzling over a solid fuel burner.
Restaurants serving Gan Guo Fei Chang (Dry Pot Pork Intestines)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Pork large intestines(Fei Chang)
- Lotus root/Celery/Onion
- Pixian Doubanjiang
- Dried chilies
- Sichuan peppercorn
Instructions
- [Authentic Recipe]
- Turn pork large intestines inside out, scrub violently with flour and vinegar to erase odor. Boil with scallion, ginger, star anise for an hour until tender.
- Slice diagonally into bite-sized pieces.
- Chop lotus root, onion, celery, potatoes, and flash-fry (or blanch) them.
- Heat generous oil in a wok, fry the intestines until the exterior crisps slightly.
- Add Pixian Doubanjiang, chilies, Sichuan pepper, garlic, ginger to bloom the aroma, then toss the veg back in on high heat.
- Season with soy, sugar, oyster sauce, and transfer to a mini iron pot (Gan Guo). Serve sizzling over a lit solid fuel burner at the table.
Learn more Spice, substitutes, tips
Key spices
Pork fat umami、Roasted Doubanjiang/Sichuan pepper aroma
Substitutes at Japanese supermarkets
Japanese Motsu Stir-fry (totally diff aroma)
Pairing
Beer / Highball
Trivia
[Trivia] Stands alongside 'Shui Zhu' (Water-boiled) as a titan of Sichuan cuisine. Lacking broth, the roasted spices and umami oil cling directly to the food, making beer disappear like water.
Eating tips & etiquette
[Unique Eating] Because it is constantly heated from below by a burner, as time passes, the veg and offal at the bottom char and caramelize, exponentially doubling the roasted aroma.
Allergen
Pork, Soybeans, Wheat