Glazed Lamb (Gao Shao Yang Rou)
羔烧羊肉
The lamb is first deep-fried, then braised, then deep-fried again and finished with a starch glaze. It is paired with mango shreds and hawthorn cake shreds, offering a rich, mellow, tender and silky-smooth texture.
Ingredients
Lamb (washed)
1000 g
Galangal
50 g
Shaoxing wine
25 g
Red fermented soybean sauce
20 g
Lard (using 150 g)
1000 g
Superior stock
50 g
Pork belly (cut into cubes and stir-fried)
250 g
Mango strips (marinated in sugar and vinegar)
100 g
Hawthorn cake strips
100 g
Dry flour
to taste
Soy sauce
to taste
Sichuan peppercorn powder
to taste
Raw garlic
to taste
Sesame oil
to taste
Fine salt
to taste
Starch
to taste
MSG
to taste
Secondary stock
to taste
Minced raw scallion
to taste
Instructions
1
Initial Frying
Wash the lamb and combine red fermented soybean sauce and dry starch into a smooth mixture, then evenly coat the lamb skin with it. Lower the lamb into a wok of hot oil and deep-fry until golden brown on the surface, then remove and drain.
2
Braising
Place the fried lamb into a pot lined with a bamboo mat at the bottom, then add secondary stock, Shaoxing wine, galangal, raw garlic, fine salt, red fermented soybean sauce, and pork belly that has been pre-cut into cubes and stir-fried. Bring to a boil over high heat, then reduce to a low flame and simmer until the lamb is completely tender. Lift out the lamb, discard the pork belly, debone the lamb and slice it into pieces about 5 cm long by 1.5 cm wide, then arrange neatly on a plate. In a small bowl, whisk together soy sauce, MSG, sesame oil, superior stock, and diluted starch to form a thickening slurry.
3
Re-frying and Thickening
Place the lamb in a steamer and steam for 2 minutes, then remove and dust the surface with dry starch. Heat a wok with lard, add the lamb and flash-fry briefly, then scoop it out into a strainer. In the same wok, stir-fry Sichuan peppercorn powder and minced scallion until fragrant, return the lamb to the wok, splash with Shaoxing wine, pour in the prepared slurry, and toss quickly until evenly coated, then plate. Garnish the plate with mango strips and hawthorn cake strips. Serve with a small dish of sweet sauce on the side for dipping.
