Braised Hot and Sour Lamb Cubes
A hot and sour lamb stew with a clear broth, featuring cooked lamb as the main ingredient, paired with sea cucumber and winter bamboo shoots.
Ingredients
Cooked lamb (cut into 1 cm cubes)
50g
Rehydrated sea cucumber (cut into 1 cm cubes)
10g
Winter bamboo shoots (cut into 1 cm cubes)
10g
Peas (set aside)
10g
Lamb tail (cut into 1 cm cubes)
10g
Rehydrated tofu skin (cut into 1.5 cm diamond slices)
10g
Refined salt
2.5g
Sichuan peppercorn water
10g
White pepper
10g
Soy sauce
10g
Vinegar
15g
Starch
20g
Sesame oil
5g
Diced scallions
5g
Minced ginger
2.5g
Stock
400g
Instructions
1
Prep cutting
Cut the cooked lamb, sea cucumber, winter bamboo shoots, and lamb tail into 1 cm cubes. Cut the tofu skin into 1.5 cm diamond slices.
2
Blanching
Bring water to a boil in a wok, blanch the sea cucumber, winter bamboo shoots, peas, and tofu skin separately, then remove and drain.
3
Braising
Add the stock to the wok, then add the lamb, sea cucumber, winter bamboo shoots, peas, lamb tail, tofu skin, refined salt, Sichuan peppercorn water, vinegar, soy sauce, scallions, and ginger. Bring to a boil, skim off the foam, thicken with starch slurry, drizzle with sesame oil, and serve in a soup plate.
