Braised Lamb Tendon
A celebrated dish from the whole-lamb banquet feast, crisp outside and tender within, with a balanced sweet-and-sour flavor.
Ingredients
Cooked lamb tendon
200 g
Vinegar
10 g
Egg batter
100 g
Cooking wine
10 g
White sugar
70 g
Starch slurry
20 g
Cooking oil (about 100 g used)
750 g
Scallions
5 g
Caramel coloring
50 g
Soy sauce
10 g
Instructions
1
Coat and Deep-Fry
Cut the cooked tendon into 5 cm strips and place them in a bowl. Coat evenly with a batter made from starch and egg, then set aside. Heat the oil in a wok over high heat until it reaches about 70% of smoking temperature. Add the tendon and fry until golden and crisp outside while remaining tender inside. Remove and drain.
2
Season and Braise
Return the wok to high heat and add a little oil. Fry the minced scallion and ginger until fragrant. Add the soy sauce, cooking wine, vinegar, white sugar, stock, and caramel coloring, stirring to combine. Thicken the sauce with the starch slurry, then add the fried tendon and toss to coat. Drizzle with oil for sheen, transfer to a serving dish, and serve.
