Fried Lamb Slices
A classic of Shandong (Lu) cuisine: lamb belly is steamed until tender, then coated in egg batter and fried to a golden crisp — crispy on the outside and tender within.
Ingredients
lamb belly
500 g
egg (about 50g)
1
soy sauce
10 g
scallion, cut into segments
15 g
ginger, sliced
15 g
garlic, sliced
10 g
wet starch
10 g
sweet bean sauce (mixed with sesame oil)
15 g
sesame oil
15 g
peanut oil, for frying
to taste
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. Cut the lamb into slices 8 cm long, 2.5 cm wide, and 0.8 cm thick, lay them flat on a plate, add the soy sauce, scallion segments, ginger slices, and garlic slices, then steam until cooked through (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 batter. Set aside.
3
Step 3
Pour peanut oil into a wok and heat over medium heat to about 80% hot (approximately 200°C). Coat each meat slice evenly with the egg batter and lower it into the oil. When nearly done (about 90% cooked), remove. When the oil temperature rises to about 90% hot (approximately 225°C), return the meat slices and fry until golden brown. Remove, cut the fried slices into diagonal pieces, and arrange on a plate.
4
Step 4
Mix the sweet bean sauce with the sesame oil and spoon into a small dipping dish. Place scallion segments and garlic cloves in another small dish and serve alongside the lamb as condiments.
