🍽️ How to Make Ganguo Fei Yang (Dry Pot Lamb)

🧆 Ingredients

• 400g lamb slices (hotpot-style or thinly sliced)
• 1 onion (sliced)
• 1 green bell pepper (sliced)
• 1 red chili (sliced)
• 2 cloves garlic (sliced)
• 1 thumb ginger (sliced)
• 2 tablespoons chili bean paste (doubanjiang)
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon sugar
• 1 teaspoon Sichuan peppercorns
• 2 green onions (cut into sections)
• Salt to taste
• Cooking oil

🍳 Steps

1. Prepare Ingredients: Thoroughly rinse the lamb slices under cold water to remove any blood and impurities. Pat dry with paper towels. Slice the onion, green bell pepper, red chili, garlic, ginger, and green onions. For best results, use a sharp knife to ensure even, thin slices. If using frozen lamb, thaw completely and blot dry to prevent excess moisture during cooking.

2. Marinate Lamb (Optional): For extra tenderness and flavor, lightly marinate the lamb slices with a pinch of salt, a splash of soy sauce, and a few drops of cooking wine for 10 minutes. This step is optional but recommended for a more aromatic result.

3. Stir-Fry Lamb: Heat 1-2 tablespoons of cooking oil in a wok over high heat until shimmering. Add the lamb slices in a single layer. Stir-fry quickly, separating the pieces, until the color just changes and the meat is still tender (about 1-2 minutes). Do not overcook; remove the lamb from the wok and set aside once just cooked through.

4. Add Aromatics: In the same wok, add a bit more oil if needed. Add the garlic, ginger, and Sichuan peppercorns. Stir-fry for 30 seconds until fragrant, then add the chili bean paste (doubanjiang). Continue to stir-fry until the oil turns red and the aroma is released, about 1 minute.

5. Cook Vegetables: Add the sliced onion, green bell pepper, and red chili to the wok. Stir-fry over medium-high heat until the vegetables begin to soften but still retain some crunch (about 2-3 minutes). Stir constantly to prevent burning.

6. Combine and Season: Return the lamb to the wok. Add soy sauce, oyster sauce, sugar, and salt. Toss everything together to coat evenly. Stir-fry for another 1-2 minutes, ensuring the lamb is heated through and the sauce is well distributed.

7. Finish: Add the green onions and give everything a final toss. Taste and adjust seasoning if needed. Serve immediately in a dry pot or shallow dish. The lamb should be juicy and tender, and the vegetables vibrant and slightly crisp.

Key Points:

• Always use high heat for stir-frying to lock in the juices and achieve a smoky flavor.
• Do not overcrowd the wok; cook in batches if necessary.
• The lamb is done when it is just cooked through and still moist—avoid overcooking, which will make it tough.
• Clean and dry all vegetables thoroughly to prevent excess moisture in the wok.
• Adjust the amount of chili and Sichuan peppercorns to your preferred spice level.

💡 Tips

• Use thinly sliced lamb for quick cooking and tenderness.
• Adjust chili and peppercorns for desired spice level.
• Do not overcook lamb to keep it juicy.
• Serve immediately for best flavor and texture.