Creamy Lamb Tendons
Lamb tendon braised in milk and broth, then finished with a starch slurry for a glossy white color and clean, delicate flavor.
Ingredients
Water-soaked lamb tendons
300g
Milk
100g
Water starch
15g
Clear broth
200g
Salt
to taste
MSG
to taste
Sichuan pepper water
to taste
Ginger juice
to taste
White pepper powder (mentioned in steps but not in ingredient list)
to taste
Chicken fat (for drizzling)
to taste
Instructions
1
Prepare the Tendons
Slice the lamb tendons into large pieces, blanch in hot broth, then remove and drain off the water.
2
Cook and Thicken
Pour 200 g of clear broth into a wok and bring it to the heat. Add the salt, Sichuan pepper water, ginger juice, and tendons, and simmer briefly. Add the milk, MSG, and white pepper, thicken the sauce with the water starch, drizzle with chicken fat, plate, and serve.
