Braised Lamb Strips
With an understated, elegant color, tender fall-apart lamb, a rich, savory, and fragrant flavor, and subtle hints of numbing spice, mild heat, and faint tang.
Ingredients
cooked lamb (cut into strips)
150g
fine salt
5g
cilantro (cut into segments)
10g
Shaoxing wine
10g
rehydrated wood ear mushrooms (cut into thick strips)
10g
MSG
1g
scallion segments
to taste
vinegar
to taste
ginger slices
to taste
ground white pepper
1g
garlic slices
2.5g
wet cornstarch (mixed with water for a thin slurry)
15g
Sichuan peppercorns
10
cooking oil (used in two batches, about 25g total)
to taste
original lamb broth
500g
Instructions
1
Step 1
First, cut the cooked lamb into strips about 1.2 inches long and as thick as a bamboo chopstick, and place them in a bowl. Rinse the cilantro and cut it into about 1.5 cm segments. Cut the rehydrated wood ear mushrooms into thick strips.
2
Step 2
Set the wok over the flame, add about 15 g of cooking oil and heat it. Add the scallion segments, ginger slices, garlic slices, and Sichuan peppercorns; once the aroma rises, pour in 500 g of the original lamb broth. After it comes to a boil for a few minutes, fish out the scallions, ginger, garlic, and peppercorns. Add the lamb strips, wood ear mushrooms, Shaoxing wine, salt, and MSG, then thicken with the cornstarch slurry mixed with water to create a thin coating. Splash in the vinegar, drizzle in about 10 g of oil, scatter in the cilantro segments, transfer everything to a soup bowl, sprinkle with white pepper, and serve immediately.
