Dry Pot Lamb

Dry Pot Lamb

　　The most famous dry pot lamb in Guilin comes from Lin Gui No. 2 Primary School. The lamb, cooked with secret seasonings, is fragrant, delicious, and completely free of any gamy taste. What’s more, it’s prepared in a unique way — the lamb is braised with the skin on, made into a dry pot, and the spicy flavor is especially delightful. It’s served in a casual, open-air eatery-style restaurant with a lively atmosphere and moderate prices.

　　Preparation method:

　　1. Remove the main bone from the lamb leg, place it in a cold water pot to blanch, and remove all the blood impurities.

　　2. Put the lamb leg into a soup pot, add clear water, onion, whole dried chili peppers (200g), ginger, scallion, Erguotou (a type of Chinese liquor), star anise, cinnamon, refined salt, and monosodium glutamate. Bring to a rolling boil over high heat, then skim off the foam.

　　3. Simmer over low heat until 80% cooked, then remove, cut into strips about 5 cm long and 0.5 cm thick, and set aside.

　　4. Remove the stems from pointed red chilies and slice them into rings.

　　5. Remove the stems from garlic cloves.

　　6. Cut the remaining 50g of whole dried chili peppers into sections, and slice the scallions diagonally.

　　7. Place a clean wok over high heat, add cooking oil, and heat until 60% hot. Lightly deep-fry the lamb, then drain the oil using a colander.

　　8. Leave some base oil in the wok, add garlic cloves, pointed chili rings, dried chili sections, and Lao Gan Ma fermented black bean chili sauce, and stir-fry briefly.

　　9. Then add the lamb, pour in cooking wine, stir-fry until fragrant, and mix in monosodium glutamate, soy sauce, La Meizi chili sauce, and oyster sauce until well combined.

　　10. Pour in a small amount of fresh broth and simmer briefly. Drizzle with red oil, then transfer to a flat-bottomed pan lined with scallions at the bottom, and serve hot at the table with a portable stove.