Grape Meat
This deep-fried dish features minced lamb shaped into grape-like forms, drizzled with sweet and sour sauce, and closely resembles grapes.
Ingredients
Minced lamb (pounded into paste)
6 taels
Eggs (1 for mixing meat paste, 1 beaten to make egg sheet)
2
White sugar
2 taels
Water starch
to taste
Clear oil
500 g (approx 2 taels used)
Vinegar
0.5 taels
MSG
to taste
Sichuan pepper water
to taste
Diced scallion (minced scallion in steps)
to taste
Minced garlic
a pinch
Green vegetable leaves
a pinch
Instructions
1
Prepare Meat Paste and Egg Sheet
Pound the lamb into a paste, mix well with MSG, Sichuan pepper water, 1 egg, and water starch; beat another egg to make a thin egg sheet.
2
Shape
Grease a plate, lay the egg sheet on it, spread a layer of egg batter, squeeze the meat paste into small balls the size of grapes, arrange them on the egg sheet in a bunch of grapes shape, cut off the excess egg skin around the 'grapes' and discard.
3
Deep Fry
Put 2 jin of clear oil in a wok, heat over high heat to 70% hot, carefully push the 'grapes' together with the egg sheet into the oil, use an iron wire to pierce through the gaps between the 'grape' balls to ensure even frying, fry until cooked, remove and drain excess oil, place on a plate; set aside a small amount of green vegetable leaves.
4
Make Sweet and Sour Sauce and Drizzle
Put white sugar and vinegar in a wok, add clear soup, a little soy sauce, minced scallion, thicken with water starch to make sweet and sour sauce, drizzle with clear oil, add minced garlic, pour the sauce over the 'grapes' on the plate, arrange the green vegetable leaves into grape leaf shapes to finish.
