Crispy Fried Lamb Belly

Name: Crispy Fried Lamb Belly
Prep time: 30 min
Cook time: 35 min
Total time: 1 h 5 min
Cuisine: Chinese
Ingredients: 500 g Lamb (cut into pieces 12 cm long, 3 cm wide); 250 g Fermented dough (for coating); 25 g Baking powder (for coating lamb and batter); 150 g Lard (for frying); 10 g Baking soda (added to batter); 10 g Star anise (for marinating lamb); 12 g Cooking wine (for marinating lamb); 10 g Salt (for marinating); 50 g Sugar (for marinating); 150 g Soy sauce (for marinating); 5 g MSG (seasoning); 30 g Minced scallion (for marinating); 20 g Minced ginger (for marinating)

A classic Cantonese fried dish. Lamb is steamed until tender, then coated in a fermented flour batter and deep-fried until golden and crisp.

1h 5m

Easy

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Ingredients

Lamb (cut into pieces 12 cm long, 3 cm wide) 500 g

Fermented dough (for coating) 250 g

Baking powder (for coating lamb and batter) 25 g

Lard (for frying) 150 g

Baking soda (added to batter) 10 g

Star anise (for marinating lamb) 10 g

Cooking wine (for marinating lamb) 12 g

Salt (for marinating) 10 g

Sugar (for marinating) 50 g

Soy sauce (for marinating) 150 g

MSG (seasoning) 5 g

Minced scallion (for marinating) 30 g

Minced ginger (for marinating) 20 g

Instructions

Marinating and Steaming

Cut the lamb into long pieces 12 cm long and 3 cm wide, place in a soup pot, add cooking wine, soy sauce, sugar, salt, minced scallion, minced ginger, star anise and a little broth, steam over high heat for 20-30 minutes, test for tenderness with chopsticks, then remove and cool.

Preparing Batter

Mix the flour with water evenly, add baking soda and stir, then add baking powder and mix well.

Deep Frying

Heat lard in a wok until 70-80% hot over high heat, coat the lamb pieces with a layer of baking powder, then fry until the skin is hard and golden, remove and drain oil.