Crispy Lamb
A crispy lamb dish made with mutton as the main ingredient. The meat is steamed first, then coated with starch and deep-fried until golden and crunchy. Crispy on the outside and tender on the inside, it is typically served with salt-and-pepper seasoning or chili sauce for dipping.
Ingredients
Lamb (washed and cut into strips 12 cm long, 3 cm wide)
to taste
Scallion (washed and finely chopped)
to taste
Ginger (washed and finely chopped)
to taste
Star anise
to taste
Stock
a small amount
Cooking wine
to taste
Soy sauce
to taste
Sugar
to taste
Fine salt
to taste
MSG
to taste
Flour (mixed with water)
to taste
Baking soda (stirred well)
to taste
Baking powder (mixed into a uniform dry coating)
to taste
Instructions
1
Steaming the lamb
Finely chop the scallion and ginger after washing. Wash the lamb and cut it into strips 12 cm long and 3 cm wide. Place in a large bowl, add the cooking wine, soy sauce, sugar, salt, MSG, chopped scallion, chopped ginger, star anise, and a small amount of stock. Mix well, then place in a steamer over high heat for 25 minutes. Once the lamb is tender, remove it and let it cool.
2
Preparing the coating
Mix the flour with water until smooth. Stir in the baking soda until evenly distributed, then add the baking powder and blend into a uniform dry coating mixture.
3
Frying
Pour oil into a wok. When the oil reaches about 70 percent hot (roughly 350°F / 175°C), coat each piece of lamb evenly with the flour coating and lower it into the hot oil. Fry until the surface turns a golden yellow, then lift out and drain off the excess oil.
4
Plating
Cut the fried lamb into bite-sized pieces and arrange on a serving plate. Serve with salt and pepper or chili sauce on the side for dipping.
