Dry Pot Mixed Lamb Offal
This dry pot lamb offal dish is rich, spicy, and deeply savory, cooked with chilies, hot pot base, celery, and onion. The offal is first stir-fried and pressure-cooked, then finished in a wok for a fragrant, hearty result.
Ingredients
- mixed lamb offal
- sliced ginger
- salt
- dried chilies, beef tallow hot pot base
- cinnamon stick
- soy sauce
- celery
- onion
- MSG
- mountain pepper oil
- garlic leaves
- lard
- rapeseed oil
Steps
- 1
Heat the lard and rapeseed oil in a wok, then add the ginger slices and bloom in oil until fragrant. Add the cleaned mixed lamb offal and stir-fry; do not add the cleaned lamb liver yet.
- 2
Add a little salt, dried chilies, and cinnamon stick. Stir-fry until the moisture cooks off, then add a little clear Chinese liquor (baijiu) and stir-fry until the alcohol evaporates.
- 3
Add a piece of beef tallow hot pot base and stir-fry evenly.
- 4
Add boiling water and a little soy sauce for color.
- 5
Transfer to a pressure cooker and cook for 8 minutes after it comes up to pressure.
- 6
Return it to a wok, add the celery, and stir-fry briefly. Add a little MSG and mountain pepper oil.
- 7
Pour into a dry pot lined with onion and garnish with garlic leaves.
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