🍽️ How to Make Shuizhu Feiyang (Boiled Fatty Lamb)

🧆 Ingredients

• 300g fatty lamb slices
• 1 tablespoon cooking wine
• 1 tablespoon soy sauce
• 1 tablespoon cornstarch
• 100g bean sprouts or napa cabbage
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 tablespoons chili oil
• 1 tablespoon Sichuan peppercorns
• 2 dried chilies
• 1 tablespoon doubanjiang (chili bean paste)
• 500ml chicken stock
• 2 green onions (chopped)
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Selecting and Preparing the Lamb:
   Choose high-quality fatty lamb, ideally from the shoulder or leg, as these cuts offer a balance of tenderness and flavor. Look for meat with a good marbling of fat, as this will ensure juiciness and a rich mouthfeel. If possible, purchase pre-sliced lamb for hotpot, which is cut thinly and evenly. If slicing at home, partially freeze the lamb for about 30 minutes to make it easier to cut thin, uniform slices. Remove any tough sinew or silver skin, as these can become chewy during cooking.

2. Marinating the Lamb:
   Place the lamb slices in a bowl. Add 1 tablespoon of cooking wine, 1 tablespoon of soy sauce, and 1 tablespoon of cornstarch. Mix well to coat each piece evenly. The cooking wine helps to remove any gamey odor, while the cornstarch creates a protective layer that keeps the lamb tender during cooking. Let the lamb marinate for at least 15 minutes while you prepare the other ingredients.

3. Preparing and Cleaning the Vegetables:
   Rinse the bean sprouts or napa cabbage thoroughly under cold running water to remove any dirt or grit. For bean sprouts, trim off the roots for a cleaner presentation. If using napa cabbage, separate the leaves and cut them into bite-sized pieces. Blanch the vegetables in boiling water for 30–60 seconds until just tender but still crisp. Drain well and arrange them at the bottom of your serving bowl. This layer will soak up the flavorful broth and provide a refreshing contrast to the spicy lamb.

4. Prepping Aromatics and Spices:
   Mince the garlic and ginger finely. Slice the green onions and set aside for garnish. Measure out the Sichuan peppercorns and dried chilies. If you prefer a milder heat, remove the seeds from the dried chilies. Lightly crush the Sichuan peppercorns to release their numbing aroma, but avoid grinding them into powder.

5. Making the Broth:
   In a wok or deep saucepan, heat a small amount of oil over medium heat. Add the minced garlic, ginger, doubanjiang (chili bean paste), dried chilies, and Sichuan peppercorns. Stir-fry for 1–2 minutes until the oil turns red and the aromatics are fragrant, being careful not to burn the spices. Pour in 500ml of chicken stock and bring to a boil. Skim off any foam or impurities that rise to the surface for a clear broth. Taste and adjust the seasoning with salt as needed.

6. Cooking the Lamb:
   Increase the heat to bring the broth to a rolling boil. Add the marinated lamb slices, stirring gently to separate them. Cook for 30–60 seconds, just until the lamb turns pale and is no longer pink. Avoid overcooking, as lamb can become tough and lose its succulence quickly. The thin slices should cook through almost instantly in the hot broth.

7. Assembling the Dish:
   Carefully pour the cooked lamb and broth over the prepared vegetables in the serving bowl. Make sure the lamb is evenly distributed and the vegetables are submerged in the broth. Drizzle 2 tablespoons of chili oil over the top for extra color and heat. Sprinkle with chopped green onions and sesame seeds for garnish.

8. Serving and Enjoying:
   Serve Shuizhu Feiyang immediately while hot. The dish is best enjoyed family-style, allowing everyone to scoop up tender lamb, crisp vegetables, and spicy broth. Pair with steamed rice to balance the bold flavors. For an authentic touch, offer extra chili oil or ground Sichuan pepper on the side so diners can adjust the spice level to their liking.

💡 Tips

• Slice lamb thinly for tenderness.
• Do not overcook lamb to keep it juicy.
• Adjust chili and peppercorn amounts for preferred spice level.
• Use fresh ingredients for best flavor.
• If you cannot find doubanjiang, substitute with a mix of chili paste and fermented bean paste.
• Always blanch vegetables briefly to retain their crunch and color.
• For a cleaner broth, skim off impurities as it simmers.
• Taste the broth before adding salt, as doubanjiang and soy sauce are already salty.
• Serve immediately for the best texture and flavor.