Sugar-coated Lamb Tail
A classic Sichuan sweet dish made with strips of pork fat, coated in egg batter, deep-fried, then tossed in a boiled sugar syrup to create a glossy sugar coating. The finished dish has a bright golden hue, with a crispy exterior and tender interior.
Ingredients
Pork fat (boiled, skinned, cut into strips)
400 g
Eggs (beaten)
50 g
Bean starch (mixed with eggs to make batter)
25 g
Vegetable oil (for frying)
500 g
White sugar
100 g
Instructions
1
Preparation
Scrub the pork fat clean, then boil it in a pot of boiling water until cooked through. Remove, peel off the skin, let cool, and cut into strips about 4 cm long, 1 cm wide, and 1 cm thick. Rinse with boiling water to remove excess grease, then pat dry with a hot towel. Beat the eggs and mix with the bean starch to form a batter, then toss the pork strips in the batter until evenly coated.
2
Frying
Place a wok over high heat, add the vegetable oil, and heat to 120°C. Add the pork strips one by one and fry just until they hold their shape, then remove. When the oil temperature rises to about 150°C, return the pork strips and fry until golden brown and crispy on the outside, then remove and drain off the frying oil.
3
Coating with sugar
Wash the wok, place it over heat, add the water and sugar, and cook until the syrup forms large bubbles. Remove the wok from the heat, add the fried pork strips, and continuously toss with a small spatula so they are evenly coated with the syrup. Transfer to a serving plate, let cool, and serve.
