Crispy Lamb Belly (Fried Fat Cap)
Shandong-style fried lamb, golden in color with a crispy exterior and tender interior.
Ingredients
lamb belly
500 g
egg (about 50g)
1
soy sauce
10 g
scallion
15 g
ginger
15 g
garlic
10 g
wet starch
10 g
sweet bean sauce
15 g
sesame oil
15 g
Instructions
1
Step 1
Wash the lamb and place it in a pot of cold water. Boil for about 5 minutes to draw out the blood, then remove and let cool. Slice into pieces 8 cm long, 2.5 cm wide, and 0.8 cm thick, and arrange flat on a plate. Add the soy sauce, scallion segments, ginger slices, and garlic slices, then steam until cooked (about 90 minutes). Remove, drain off the liquid, and discard the scallion, ginger, and garlic slices.
2
Step 2
Crack the egg into a bowl, add the wet starch, and whisk into a smooth paste. Set aside.
3
Step 3
Pour peanut oil into a wok and heat over medium heat to about 80% hot (around 200°C). Dip each meat slice into the egg paste to coat evenly, then lower into the oil and fry until about 90% done. Remove. When the oil returns to about 90% hot (around 225°C), return the meat slices to the oil and fry until golden brown. Remove and slice the fried meat into diagonal pieces, then arrange on a serving plate.
4
Step 4
Stir the sweet bean sauce together with the sesame oil and transfer to a dipping dish. Place the scallion segments and garlic cloves in a separate small dish. Serve alongside the meat for dipping.
