Braised Lamb Tendon
A dish made by battering and deep-frying sheep tendon, then simmering it in a clear sauce to achieve a crisp exterior and tender interior.
Ingredients
water-soaked lamb tendon
250g
egg
1
water starch
60g
flour
25g
refined vegetable oil (for frying)
750g
salt
a pinch
soy sauce
a pinch
MSG
a pinch
Sichuan pepper water
a pinch
minced scallion
a pinch
ginger juice
a pinch
ground pepper
a pinch
dried red chili (finely sliced after washing)
a pinch
fresh broth (for making the sauce)
to taste
Instructions
1
Prepare Tendon and Ingredients
Cut the lamb tendon into 3cm long sections. Beat 1 egg, mix in 60g water starch and 25g flour to form a batter, then coat the tendon evenly with the batter. Wash the dried red chili and cut into fine strips.
2
Fry the Tendon
Pour 750g refined vegetable oil into a wok and heat to 60% heat (approx. 180°C). Add the coated tendon pieces one by one and fry until they puff up, then remove. Separate any stuck-together tendon pieces and remove debris. When the oil temperature reaches 80% heat (approx. 220°C), fry the tendon again until golden brown, then drain off excess oil.
3
Prepare the Sauce
Mix salt, soy sauce, MSG, Sichuan pepper water, ginger juice, ground pepper, and fresh broth to make a clear sauce, set aside for later use.
4
Cook and Serve
Leave a small amount of oil in the wok, heat it, then add minced scallion and red chili strips to stir-fry until fragrant. Add the fried tendon, pour in the prepared clear sauce, toss several times, drizzle with a little more oil, then transfer to a serving plate.
