Red Fermented Rice Lamb
Lamb is blanched, briefly passed through hot oil, then braised with red yeast rice lees until tender and finished with a starch-thickened sauce. A Fujian (Minnan) specialty distinguished by its fragrant red lees aroma.
Ingredients
Lamb (cut into 1.5-inch-long by 1-inch-wide pieces)
700 g
Red fermented rice
75 g
Scallion
1
Ginger slice
1 slice
Shaoxing wine
165 g
Sugar
45 g
Salt
a pinch
Water chestnut starch (mixed with water for thickening)
a pinch
Clear broth
700 g
Hot lard (actual consumption unknown)
300 g
Instructions
1
Blanch to Remove Gaminess
Cut the lamb into pieces about 1.5 inches long and 1 inch wide. Add scallion and ginger to a pot of boiling water, blanch the lamb briefly to draw out the gamy smell, then remove and rinse clean.
2
Flash-Fry
Heat lard in a wok, briefly flash-fry the lamb, then immediately drain through a colander to remove excess oil. Set aside.
3
Braise
In a separate wok with hot lard, briefly stir-fry the red fermented rice, sugar, and wine. Add the lamb and toss briefly, then pour in the clear broth, add salt, and braise until tender. Thicken with the wet starch slurry, plate, and serve.
