Diced Lamb with Tomato
Diced lamb stir-fried with tomato ketchup, resulting in a vibrant red color, tender meat, and a fresh, savory tomato flavor.
Ingredients
lamb rump meat
400 g
tomato paste
75 g
egg white
1
cornstarch slurry
to taste
clear oil
750 g (about 100 g actually used)
salt
to taste
MSG
to taste
Sichuan peppercorn water
to taste
scallion segments
to taste
garlic slices
to taste
white pepper
to taste
sugar
a pinch
Instructions
1
Prepare the meat cubes
Use the tip of a knife to break the fascia, then cut the lamb into 1.5 cm cubes. Season with salt, MSG, and Sichuan peppercorn water, then coat evenly with one egg white and cornstarch slurry.
2
Blanch in oil
Heat 750 g (about 100 g will actually be used) of clear oil in a wok to 60% hot. Drop the meat cubes into the oil to separate them, then remove and drain off the oil.
3
Stir-fry
Leave a little oil in the wok, add the scallion segments and garlic slices, fry until golden yellow, then remove and discard. Add the tomato paste and sugar, then add the meat cubes, MSG, and Sichuan peppercorn water, and toss until evenly mixed. Drizzle with hot oil, sprinkle with white pepper, plate, and serve.
