[guangxi] Dry Pot Lamb

[guangxi] Dry Pot Lamb

by The greedy cat who loves life

4.7 (1)
Favorite
3

Difficulty

Normal

Time

20m

Serving

2

The dry pot lamb in Guilin is the most famous one in Lingui. The lamb with secret sauce is delicious and has no smell at all. And the way of eating is unique. Burn the lamb with skin into a dry pot, add the spicy flavor, and you will be drooling when you smell it."

Ingredients

[guangxi] Dry Pot Lamb

1. Prepare the ingredients, buy the lamb and let the street vendor help to cut the black goat meat, with the skin, cut and soak the dried chili

[guangxi] Dry Pot Lamb recipe

2. After the lotus root is sliced, blanch

[guangxi] Dry Pot Lamb recipe

3. Heat a pan over medium heat, add some rapeseed oil, sauté ginger and garlic

[guangxi] Dry Pot Lamb recipe

4. Pour the bean paste on low heat and stir fry to get the red oil

[guangxi] Dry Pot Lamb recipe

5. Pour in Chinese pepper, sesame pepper, star anise, tangerine peel, bay leaves and dried chili and sauté slowly

[guangxi] Dry Pot Lamb recipe

6. When the aroma becomes super strong, pour in the lamb slices, turn to medium heat and stir fry quickly

[guangxi] Dry Pot Lamb recipe

7. Add the soy sauce and stir fry evenly after the lamb has changed color slightly

[guangxi] Dry Pot Lamb recipe

8. Pour in the lotus root and stir fry evenly

[guangxi] Dry Pot Lamb recipe

9. Finally, pour in the garlic sprouts and celery

[guangxi] Dry Pot Lamb recipe

10. Stir fry for 1-2 minutes and it will be out of the pot, at this time the whole house is delicious

[guangxi] Dry Pot Lamb recipe

11. Finished product

[guangxi] Dry Pot Lamb recipe

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