Home version of Zhizi BBQ
Overview
The Chinese New Year is coming soon, and this family version of Zhizi BBQ is perfect for family dinners. I was watching TV and saw the old Beijing Zhizi Barbeque, which made me feel greedy. I quickly went to the supermarket to buy mutton, and when I came back, I used a thick cast iron pot to make this home version of Zhizi BBQ. Because the flavor of barbecue in a pot was not enough, I seared it with white wine for a while. The mutton made in this way was really delicious, and the meat was still very tender. It was served in one pot and was eaten in minutes.
Tags
Ingredients
Steps
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The mutton I bought was the tenderloin and brisket parts. The meat in this part is relatively tender.
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Cut the meat into large pieces about 2 mm thick.
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Mince the ginger, shred the onions and green onions, and cut the coriander stems into sections.
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Put the minced ginger into a bowl, add light soy sauce, dark soy sauce, rice wine, oyster sauce, salt, sugar and cumin powder and stir into the sauce.
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Spread the meat evenly with the sauce and marinate for 15 minutes.
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Heat a thick cast iron pan, pour oil into it and lubricate the bottom of the pan so it doesn't stick.
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Turn on medium to high heat, add the marinated meat, don't turn it over in a hurry, fry for a while and then turn it over.
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When the meat changes color, pour in the white wine. Because the pot is hot, the wine will burn, and let the fire burn naturally until it goes out.
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After the fire is out, add cumin powder and chili powder and stir continuously.
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Put the onion shreds first.
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Onions soften.
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Add the shredded green onions and coriander stalks, sprinkle with cumin powder again, and stir-fry evenly.
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Finally, turn off the heat and add coriander leaves.
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The very delicious home version of Zhizi BBQ is ready.
