Dry-pot mutton, a flavorful and aromatic Sichuan-inspired dish, is loved for its tender meat and rich, spicy sauce. Here’s a step-by-step guide to mastering it at home.
Ingredients:
500g mutton (shoulder or leg, sliced thinly), 1 bell pepper (sliced), 1 onion (quartered), 3 dried chilies, 1 tbsp Sichuan peppercorns, 2 cloves garlic (minced), 1 tbsp ginger (grated), 2 tbsp cooking oil, 1 tbsp soy sauce, 1 tbsp oyster sauce, 1 tsp sugar, and a pinch of salt.
Instructions:
1. Marinate the mutton with soy sauce, oyster sauce, ginger, and a pinch of salt for 20 minutes.
2. Heat oil in a wok or deep pot over medium-high heat. Add dried chilies and Sichuan peppercorns, stir-frying until fragrant (about 30 seconds).
3. Sauté aromatics: Toss in garlic and onion, stir-frying until the onion softens (1-2 minutes).
4. Cook the mutton: Add marinated mutton, spreading it evenly. Stir-fry until the meat changes color (3-4 minutes).
5. Simmer: Add bell pepper, sugar, and a splash of water (2-3 tbsp). Cover and cook for 5 minutes, allowing flavors to meld.
6. Serve: Transfer to a preheated clay pot or serve directly, garnished with sesame seeds or cilantro.
Tips: For extra heat, add more dried chilies. Adjust soy sauce for saltiness. Enjoy this spicy, savory dish with steamed rice!
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