Pan-Seared/off-the-Coal Mutton Chops

Pan-Seared/off-the-Coal Mutton Chops

Pan-Seared/off-the-Coal Mutton Chops is a home-style meat dish at difficulty 4/5 (Advanced), about 1850 kcal. A dish that is crispy on the outside and tender on the inside with a rich fragra. Ingredients and step-by-step instructions are below, with notes for home cooking.

Difficulty

4 / 5

★★★★☆

Advanced
Estimated Calories

1850 kcal

Ingredients

  • Mutton chops (cut according to bone structure)
  • Cinnamon stick
  • Sichuan pepper
  • Star anise
  • Bai zhi (large-leaf angelica)
  • Bay leaf
  • Salt
  • Cooking wine
  • Chili powder
  • Cumin seeds
  • BBQ spice mix
  • Cumin powder
  • White sesame seeds
  • Sugar
  • Pressure cooker
  • Wok / Frying pan

Steps

  1. Cut the mutton chops into pieces, following the bone distribution.
  2. Add cold water to the wok, place all the mutton pieces inside. After the water boils, blanch for 2-3 minutes, then remove and set aside.
  3. Place the blanched mutton, cinnamon sticks, Sichuan pepper, star anise, Bai zhi, bay leaves, and cooking wine into the pot (pressure cooker or regular pot).
  4. Add drinking water to cover all ingredients. If using a pressure cooker, pressure for 30 minutes after it reaches full steam. If using a regular pot, braise for 80 minutes.
  5. Remove the finished mutton and drain the water, placing it into an oil-free and moisture-free wok / frying pan.
  6. Pan-fry over medium-high heat for 6-7 minutes until the mutton fat is rendered out and the surface becomes golden and crispy.
  7. Keep the rendered mutton fat in the pan. Add chili powder, cumin seeds, BBQ spice mix, cumin powder, and white sesame seeds and stir-fry evenly.
  8. Add sugar and salt (if not added during the braising step), stir-fry evenly.
  9. Turn off the heat and serve once it is evenly mixed.

Notes

A dish that is crispy on the outside and tender on the inside with a rich fragrance. The mutton is first stewed with spices and then pan-seared to a golden crust. The flavor is rich and not greasy, making it an ideal "hard dish" for both daily dining and entertaining guests. Mutton is rich in high-quality protein as well as minerals like iron and zinc, helping to warm the blood and boost Qi. The preparation steps are a bit lengthy, but anyone can master them by following the process; using a pressure cooker takes about 1 hour in total, while a regular pot takes about 1.5 hours.

Estimated Difficulty: ★★★★
Estimated Calories: 1850 kcal
Group: Pan-Seared Mutton Chops

Calculations:
Determine how many portions you plan to make beforehand. One portion is enough for 3-4 people.

Per portion:
- Mutton chops 750g (It is recommended to choose ones with a bit of fat attached)
- Cinnamon stick 2g
- Sichuan pepper 5g
- Star anise 1 piece
- Bai zhi 6g
- Bay leaf 5 leaves
- Salt 25g (Note: If you plan to drink the soup made from stewing the mutton, omit this salt in the stewing step and add it in the final pan-searing step)
- Cooking wine 10ml
- Chili powder 5g
- Cumin seeds 2g
- BBQ spice mix 2g
- Cumin powder 2g
- White sesame seeds 2g
- Sugar 1g

- Bai zhi and Sichuan pepper are essential seasonings for this dish and cannot be omitted.
- Do not stew for too long; if the mutton becomes too soft, it is easy to break when frying.
- When frying, use the fat rendered from the mutton itself to sauté the seasonings for a better flavor.
- A significant amount of mutton fat is produced during blanching, stewing, and frying. When handling it, please do not pour it directly down the drain to prevent clogging.

If you find problems or areas for improvement in the production process while following this guide, please submit an Issue or Pull Request.

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