Stir-Fried Lamb Slices
Separately pass lamb slices and yellow croaker fillets through hot oil, then combine and stir-fry. The dish has an elegant, delicate appearance with a fresh, savory flavor, and is valued for its qi-boosting and eye-benefiting properties.
Ingredients
Lamb leg meat (cut into 5 cm long, 2 cm wide slices, coated)
120 g
Yellow croaker fish meat (cut into 5 cm long, 2 cm wide slices, coated)
120 g
Egg (use the egg white for coating)
1
Shaoxing wine (for coating and cooking)
25 g
Dry starch (for coating)
10 g
Stock (for making the sauce)
50 g
Wet starch (for making the sauce)
15 g
Peanut oil (30 g actual use, for oil-blanching)
500 g
Chopped scallion (for aromatics)
5 g
Ginger juice (for aromatics)
5 g
Fine salt (for seasoning)
1 g
MSG (for seasoning)
2 g
Sesame oil (drizzled in at the end)
15 g
Instructions
1
Step 1
Cut the yellow croaker fish meat and lamb leg meat separately into slices 5 cm long and 2 cm wide. Place them in two separate bowls, add an appropriate amount of salt, egg white, Shaoxing wine, and dry starch, then mix well to coat.
2
Step 2
Heat the wok and add 500 g of oil. When the oil reaches 40% hot (about 120 °C), add the lamb slices to blanch in the oil, then drain with a slotted spoon. Next, add the fish slices to blanch in the oil, and drain them with the slotted spoon as well.
3
Step 3
In a small bowl, combine the salt, MSG, wet starch, and stock to make the sauce; set aside.
4
Step 4
Leave 10 g of oil in the original wok. Add the chopped scallion and stir-fry until fragrant, then add the ginger juice. Add the fish slices and lamb slices to cook through, pour in the Shaoxing wine, then pour the prepared sauce from the small bowl into the wok. Toss the wok a few times until the sauce evenly coats the fish and lamb slices. Drizzle with sesame oil and serve.
