Diced Lamb with Goji Berries
A smooth stir-fried dish of diced mutton and goji berries, featuring a bright red, glossy sauce and tender meat.
Ingredients
lean lamb from the hind leg
6 liang (about 300g)
egg white
1
goji berries (washed with clean water)
1 liang (about 50g)
cornstarch slurry
to taste
cooking oil
1.5 jin (about 120g actually used)
salt
to taste
Sichuan peppercorn water
to taste
MSG
to taste
diced scallion (white part)
to taste
minced ginger
to taste
Instructions
1
Prepare the ingredients
Cut the lamb into 1-cm cubes, season with salt, Sichuan peppercorn water, and MSG, add one egg white and mix well, then coat with cornstarch slurry; wash the goji berries with clean water.
2
Prepare the sauce
Combine clear broth, salt, Sichuan peppercorn water, MSG, and cornstarch slurry into a sauce and set aside.
3
Blanch in oil
Heat 1.5 jin (about 750g) of cooking oil in a wok to 60% hot. Add the diced lamb and spread it apart, then immediately add the goji berries for a quick pass through the oil, and drain well through a colander.
4
Stir-fry and plate
Leave a little oil in the wok and sauté the diced scallion and minced ginger until fragrant. Add the diced lamb and goji berries and stir-fry briefly, then pour in the prepared sauce and toss until evenly coated. Drizzle with hot oil and serve immediately.
