White Sesame Lamb
A dish of shredded lamb that is first fried, then gently simmered in clear broth and milk until tender.
Ingredients
lamb hind leg lean meat (cut along the grain)
500 g
egg white
1
milk
150 g
clear oil
750 g (approximately 100 g used)
salt
to taste
Sichuan pepper water
to taste
MSG
to taste
white pepper powder
to taste
clear broth
chicken oil
Instructions
1
Preparing the Lamb
Soak the lamb in clean water to drain out the blood, then simmer in a pot of water until about 70–80% cooked. Remove and let cool, then tear by hand into fine shreds. Mix evenly with one egg white, salt, Sichuan pepper water, MSG, and white pepper, and spread flat on a plate.
2
Frying
Heat clear oil in a wok to about 40% of full heat. Carefully slide the shredded lamb from the plate into the oil, fry until firm, then pour into a colander to drain the oil.
3
Simmering and Plating
Heat a ladle over the flame and add clear broth, salt, milk, MSG, and the shredded lamb. Cook until the shreds soften again, drizzle with chicken oil, plate, and gently loosen with chopsticks to finish.
