Homestyle Sandpot Lamb with Vermicelli Cooking Method

This year's weather in Guangxi is really peculiar, perhaps due to the aftermath of El Niño, it has alternated between severe cold and extreme heat three times. It won't warm up again this time, right? For southerners, the coldest place in winter is indoors; maybe most people prefer to bask in the sun outside, but on such cold windy days, staying in bed might be better! Putting icy hands and feet into your partner's foot area and hugging them for warmth always makes him shout "Your hands and feet are freezing!""It seems that having icy hands and feet in winter is a common ailment among many girls," I'm no exception; besides warming up with my partner, I still need dietary therapy to nourish myself!

　　Ingredients Main Ingredients

Little Tail Sheep Lamb 1 catty,Rice Vermicelli 2 bundles,Peach Mushroom 1 piece,Garlic 1.5 cloves, Red Onion 1 piece,Doubanjiang (fermented bean paste) 2.5 pieces, Soy Sauce 3-4 tablespoons,Chili Pepper 2 strips, Chinese Chives 2 sprigs,Vegetable Oil as needed, Sesame Oil as needed, a little salt

Steps

1. Prepare the required materials;

2. Peel the garlic and mince part of it, then mix the rest with some salt and finely chop; also slice the red onion, chop the chives, and cut the chili peppers into small pieces; clean the mushroom and slice it;

3. Cut the vermicelli into two segments and soak them in water, but do not let them soak too long or they will become mushy.

4. While the lamb is still partially frozen, cut it into slices about 3 millimeters thick;

5. Add half a piece of fermented bean curd, 1 tablespoon of soy sauce, and 2 tablespoons of water; mix well by hand;

6. Then add about one level spoon of

Cornstarch Starch 7. Mix thoroughly with your hands, then add a little more vegetable oil and stir until evenly coated, marinating for a while.，

8. Place the salted garlic paste in a bowl and pour over it an appropriate amount of heated oil that is smoking hot;

9. Add the remaining fermented bean curd and

Chili Sauce 10. Blend the remaining fermented bean curd with about 2 tablespoons of soy sauce, 11.

Sandpot

Place some oil in a sandpot, heat it up, then add the garlic and red onion.12. Sauté until the garlic and red onion turn slightly golden brown; 13. Add the sliced mushroom and stir-fry for a few seconds (I used charcoal to cook this dish; the fire was quite strong on a gas stove at medium to high heat).

14. Drain the soaked vermicelli, lay it in the sandpot, then add about half a bowl of water.

15. Spread the lamb slices over the vermicelli,

16. Pour the prepared sauce evenly over the lamb and immediately cover with a lid to steam for 6-8 minutes.12：

17. After removing from heat, sprinkle with chili peppers and chives and let it sit before serving!

Tip

This dish does not remove any fishy smell from the lamb; if you are still concerned about its taste, you can add a little cooking wine just before serving, which will also enhance the aroma.

Tip

This recipe does not use any deodorizing methods for the lamb. If you are still concerned about the gamey smell, you can add a splash of white wine before serving; it also enhances the flavor.