Crescent Lamb
A dish featuring lamb and tofu as the main ingredients, shaped like a crescent moon and scattered stars, with a tender texture and savory flavor.
Ingredients
fatty and lean raw lamb
300g
cooked lamb
150g
large block of tofu
500g
egg
1
cornstarch slurry
75g
green peas
40g
soaked wood ear mushrooms
50g
salt
to taste
MSG
to taste
Sichuan pepper water
to taste
minced scallion
to taste
minced ginger
to taste
ginger juice
to taste
white pepper powder
to taste
Instructions
1
Prepare the Ingredients
Steam the large block of tofu in a steamer for ten minutes, then remove and let cool. Scoop out a crescent-shaped cavity about one inch deep in the middle. Finely chop the raw lamb and place it in a bowl. Add minced ginger, minced scallion, salt, MSG, Sichuan pepper water, white pepper powder, one egg yolk, and 75g of cornstarch slurry. Stir well to make a filling and set aside. Trim the cooked lamb neatly and cut it into slices about 3mm thick and 1.5cm wide.
2
Steam and Arrange
Stuff the lamb filling into the crescent-shaped cavity of the tofu and steam until cooked through. On a large serving plate, neatly arrange the cooked lamb slices around the edge. Place a layer of soaked wood ear mushrooms in the center. Beat one egg white with a little water until frothy and drizzle it unevenly over the mushrooms. Steam for three minutes; the egg white will set into a cloud-like shape.
3
Assemble the Shape
Carefully peel away the outer tofu, keeping only the crescent-shaped cooked lamb filling in the middle. Pile the crescent lamb onto the wood ear mushrooms. Scatter a few green peas around the edges of the mushrooms to resemble a starry sky.
4
Thicken the Sauce and Pour
In a wok, bring fresh broth to a boil over high heat. Add MSG, salt, Sichuan pepper water, white pepper powder, and ginger juice. When the broth comes back to a boil, thicken it with cornstarch slurry to make a light velvety sauce. Drizzle in a little clear oil and pour the sauce evenly over all the ingredients on the plate. Serve immediately.
