Pan-Fried Lamb with Egg
Tender lamb slices coated in a fluffy egg blanket, pan-fried until golden and aromatic. A classic Northern Chinese technique that transforms simple ingredients into something extraordinary.
Story
This dish showcases the beautiful "guo ta" technique from Shandong cuisine, where ingredients are gently cooked in an egg coating. The result is incredibly tender lamb with a soft, savory crust.
Ingredients
Lamb leg or shoulder, thinly sliced
300g
Large eggs
3
Cornstarch
2 tablespoons
Shaoxing wine
1 tablespoon
Salt
1/2 teaspoon
Vegetable oil
1/2 cup
Green onions, chopped
2 stalks
Garlic, minced
2 cloves
Instructions
1
Prepare and marinate the lamb
Slice the lamb as thinly as possible against the grain. Toss with salt, Shaoxing wine, and cornstarch. Let sit for 10 minutes while you prep the eggs.
2
Beat eggs and sear the lamb
Beat eggs with a pinch of salt until frothy. Heat oil in a wok over medium-high heat until it shimmers. Add lamb and cook just until it loses its raw color, about 30 seconds. Remove and drain on paper towels.
3
Combine and pan-fry
Pour off all but 2 tablespoons of oil from the wok. Add garlic and cook until fragrant. Pour in the beaten eggs, then immediately add the seared lamb. Gently stir until the eggs set into a golden pancake, about 2 minutes per side.
4
Serve
Slide onto a plate, garnish with green onions, and serve immediately while hot and golden.
