Mutton Mapo Tofu Style Rice Bowl

INGREDIENTS

• 500g Mutton Shoulder
• 300g Rice
• 4 tbsp Cooking Oil
• 4 cloves Garlic
• 4 tsp Ginger
• 4 Spring Onion
• 2 tsp Sichuan Peppercorn
• 4 tbsp Doubanjiang
• 4 tsp Fermented Black Bean
• 4 tsp Soy Sauce
• 4 tbsp Shaoxing Wine
• 4 tsp Cornstarch
• 1 tsp Sugar
• 500ml Stock

STEPS

1. 1

   Rinse 300g of rice and cook according to the packet instructions, keeping it covered and warm. Allow about 25 minutes for the rice to cook.

   ⏱ 25 min

2. 2

   While the rice cooks, finely mince 500g of mutton shoulder (boneless, trimmed) with a knife, or use a meat grinder. Mix it with 4 tsp of soy sauce, 4 tbsp of shaoxing wine, and 4 tsp of cornstarch. Keep the raw mutton chilled until cooking.

   ⏱ 5 min

3. 3

   Finely mince 4 cloves of garlic and grate 4 tsp of ginger. Thinly slice 4 spring onions, separating the white and green parts. Crush 2 tsp of sichuan peppercorn lightly.

   ⏱ 3 min

4. 4

   Heat a wok or deep frying pan over medium-high heat. Add 4 tbsp of cooking oil and stir-fry the mutton for 6 to 8 minutes, breaking it into small pieces, until browned throughout with no pink remaining. Transfer it to a clean bowl, and wash the utensil used for the raw meat.

   ⏱ 6 min

5. 5

   Return the clean wok to medium heat. Add the cooked mutton, the minced 4 cloves of garlic, grated 4 tsp of ginger, sliced spring onion whites, 4 tbsp of doubanjiang, and 4 tsp of fermented black bean. Stir-fry for 2 minutes until fragrant and the oil is red.

   ⏱ 2 min

6. 6

   Pour in 500ml of stock, then add 1 tsp of sugar and the crushed Sichuan peppercorn. Simmer uncovered for 5 minutes, stirring occasionally, until the sauce is glossy and slightly thickened. Check that the mutton remains piping hot and fully cooked.

   ⏱ 5 min

7. 7

   Spoon the hot rice into bowls. Top with the mutton sauce and scatter over the sliced spring onion greens. Serve immediately.

   ⏱ 1 min