What You Need to Know
The technique relies on thermal conduction to first render subcutaneous fat from proteins (typically pork belly or duck), then uses that fat as the cooking medium. Key reactions include hydrolysis of collagen into gelatin and breakdown of myofibrillar proteins. The Chinese term '干煸' literally translates to 'dry stir-frying', emphasizing the absence of added liquids.
Creates intensely flavored, slightly chewy textures ideal for vegetables like green beans or proteins like minced pork. The dry heat evaporates surface moisture quickly, preventing steaming and promoting browning. Sichuan versions often finish with chili bean paste (doubanjiang) and Sichuan peppercorns for mala flavor.
Key Parameters
Temperature
°C - °C
Time
7-12 min (most applications)
3 min (leafy vegetables) - 20 min (tough meats)
Equipment
Steps
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The Science
Primary Reaction
Maillard reaction (120-180°C) concurrent with fat rendering