This dish needs to be dry-fried until the skin wrinkles.
Tips
culture
Signature Sichuan technique (干煸 literally 'dry + stir-fry'). The ingredient is fried in minimal oil until its surface is leathery and concentrated, without any braising liquid. Famous dishes: 干煸四季豆, 干煸牛肉丝.
mistakes
干 here is gān (tone 1, 'dry'), not gàn (tone 4, 'to do'). Both written the same in simplified; the traditional form 乾煸 disambiguates.
