Lamb Aspic
A winter specialty in which skin-on lamb and pork skin are simmered together until tender, then deboned, pressed flat, and frozen into a crystal-clear jelly-like cake.
Ingredients
Lamb with skin (washed, slightly cooled, deboned)
750 g
Pork skin (washed)
200 g
Carrot
2
Scallion
3
Ginger
5 slices
Shredded green garlic
10 g
Soy sauce
50 g
Sugar
10 g
Shaoxing wine
50 g
Chili sauce
25 g
Water
1000 g
Instructions
1
Step 1
Wash the lamb and pork skin, blanch in a pot of boiling water until heated through, then remove and rinse again. Place them in a pot with the soy sauce, sugar, carrots, Shaoxing wine, scallions, ginger, and 1000 g of water. Bring to a rolling boil over high heat, skim off the foam, then reduce to low heat and cook until very tender.
2
Step 2
Remove the lamb and let it cool slightly, then debone. Spread the lamb skin over the bottom of a plate, shred the lamb meat over the skin, and smooth it flat.
3
Step 3
Remove the scallions, ginger, and carrots from the pot, then pour the original broth over the lamb.
