Chinese Dry Pot -Mala Gan Guo
Vegetables:
Green bamboo shoots, lotus root, bamboo shoot, cabbage, mushrooms, needle mushroom, cauliflower, broccoli, potato and sweet potatoes…
Dry class:
Edible dry black fungus, konjac
Meat:
Streaky pork, ham, bullfrogs, chicken, duck, crispy bowel, shrimp, crab, crab stick…
Bean products:
Bean curd, frozen bean curd, dried bean curd sticks
You may choose some ingredients and make a combination yourself. However, during the process, please bear Chinese cooking theory: color, flavor and taste in mind. As long as choose the right ingredients, you can make out a colorful dry pot. In Chinese cooking theory, there are five colors of vegetables and meat: red, green, yellow, black and white. For example red peppers are red; green leafy vegetables are green; corn and potatoes are yellow; fugues are black; cabbage and scallion white are white. I hope this can inspire anyway. If you do have an idea and want to try at home, follow me on dry pot recipe.
Prok dry pot with White Radish
