Ti Si Mi
A classic Beijing halal specialty, made by slip-frying tender lamb loin. Shaped like dried apricot, with a glossy red color, a bright sauce, and a soft, silky texture.
Ingredients
boneless lamb tenderloin, cut on the diagonal into 3cm long, 2cm wide very thin slices
150 g
white sugar
40 g
sweet bean paste
5 g
soy sauce
10 g
vinegar
3 g
cooking wine
3 g
wet cornstarch
25 g
ginger juice
1 g
caramel color
1 g
sesame oil
60 g
peanut oil
500 g
Instructions
1
Step 1
Cut the lamb tenderloin on the diagonal into 3cm long, 2cm wide very thin slices, then mix evenly with sweet bean paste and 15g of wet cornstarch
2
Step 2
Mix ginger juice, caramel color, soy sauce, vinegar, cooking wine, white sugar, and 10g of wet cornstarch into a smooth sauce slurry
3
Step 3
Heat peanut oil to 70% heat, add the marinated lamb tenderloin slices and stir quickly to separate them, then remove the slices when they turn white and drain off excess oil
4
Step 4
Place the wok over high heat, add sesame oil and heat until fragrant, then pour in the fried lamb tenderloin slices
