Osmanthus Lamb
A deep-fried lamb dish featuring a crispy, golden exterior and tender, flavorful meat chunks.
Ingredients
Lamb (use lamb loin, cut into pieces and batter-coated)
200g
Chopped scallions
a pinch
Egg yolk liquid
2
Sichuan pepper salt (for dipping)
10g
Flour
50g
White pepper powder
0.5g
Wet starch
10g
Cilantro (cut into segments for dipping)
1 small dish
Fine salt
to taste
Sweet bean sauce (for dipping)
1 small dish
Shaoxing wine
to taste
Sesame oil
to taste
MSG
to taste
Instructions
1
Step 1
Select lamb from the loin area and slice it into pieces about 6mm thick. Score both sides of the meat crosswise with a knife, then use the flat side of the blade to pound and tenderize. Cut into small pieces about 1.2cm wide and 1.5cm long and place in a bowl. Add fine salt, MSG, Shaoxing wine, and white pepper powder, and mix well. Then add egg yolk liquid, wet starch, flour, and an appropriate amount of water; stir into a batter and evenly coat the meat pieces.
2
Step 2
Place a wok over the stove and add cooking oil. Heat the oil to about 70% hot (around 180C). Scatter the battered meat pieces into the hot oil, using a ladle to push them apart and prevent sticking. Fry until the meat pieces form a crust and are nearly cooked through, then remove them. Once the oil temperature rises back to about 80% hot (around 200C), return the meat pieces to the wok and double-fry until golden and crispy, then remove.
3
Step 3
Pour out the frying oil from the wok, add the chopped scallions, then add the fried meat pieces. Drizzle with sesame oil, stir-fry a couple of times, then plate and serve. Serve alongside with Sichuan pepper salt, sweet bean sauce, and cilantro segments, each in a small dish as condiments.
