Crispy Fried Lamb Brisket

Name: Crispy Fried Lamb Brisket
Ingredients: 750g Lamb brisket (cut into 6cm x 2cm pieces); 25g Sweet sauce; 5g MSG; 7.5g Fine salt; 150g Stock; 10g Cooking wine; 25g Chili sauce; 20g Soy sauce; 25g White sugar; 10g Star anise; 50g White scallion sections; 25g Scallion sections; 25g Sliced ginger; 30g All-purpose flour; 20g Cornstarch; 15g Lard; 10g Salt and pepper; 1000g Vegetable oil (approx. 100g used); 25g Baking powder; 10g Alkaline water

A traditional Cantonese winter specialty, featuring tender lamb with a crisp, golden-brown crust and a moist, succulent interior.

Varies

Easy

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Ingredients

Lamb brisket (cut into 6cm x 2cm pieces) 750g

Sweet sauce 25g

MSG 5g

Fine salt 7.5g

Stock 150g

Cooking wine 10g

Chili sauce 25g

Soy sauce 20g

White sugar 25g

Star anise 10g

White scallion sections 50g

Scallion sections 25g

Sliced ginger 25g

All-purpose flour 30g

Cornstarch 20g

Lard 15g

Salt and pepper 10g

Vegetable oil (approx. 100g used) 1000g

Baking powder 25g

Alkaline water 10g

Instructions

Marinate and steam

Wash the lamb brisket, cut into 6cm x 2cm pieces, place in a soup bowl, add cooking wine, soy sauce, star anise, white sugar, salt, MSG, sliced ginger, scallion sections and a small amount of stock. Steam until tender, then remove and let cool before use.

Prepare crispy batter

Put the all-purpose flour and cornstarch in a bowl, mix with cold water to form a crispy batter first, then add lard and alkaline water, stir well, then add baking powder and mix thoroughly.

Deep fry

Heat a wok, add vegetable oil, and heat to 80% of its maximum heat. Coat the lamb brisket with the crispy batter, then lower into the oil. Fry until crispy and golden brown, then remove. Cut into long rectangular pieces, arrange on a plate, and serve immediately with two small dishes each of white scallion sections, sweet sauce, salt and pepper, and chili soy sauce.