Wuliu Fei Pian (Sichuan Slip-Fried Lamb Lung Slices)
Wuliu Feipian is a dish of cooked sheep lung slices that are oil-blanched, stir-fried with bamboo shoot slices, and tossed in a savory, spicy thickened sauce, well-suited for the palates of older diners.
Ingredients
cooked lamb lung
1
water bamboo shoots
10g
egg white
1
water starch
20g
cooking oil (about 100g consumed)
about 100g
salt
1.5g
MSG
1g
chili powder
15g
soy sauce
2g
vinegar
1g
chopped scallions
a pinch
minced ginger
a pinch
Sichuan pepper water
to taste
stock (for mixing the sauce)
to taste
minced garlic
to taste
Instructions
1
Prepare Ingredients
Cut the cooked lamb lung into slices about 2 cm wide, 3 cm long, and 1 cm thick. Place them in a bowl, marinate with salt and Sichuan pepper water until seasoned, then coat evenly with 1 egg white and 10g of water starch. Cut the bamboo shoots into slices the same size as the lamb lung. In a separate bowl, combine the remaining salt, MSG, Sichuan pepper water, stock, and water starch to make the sauce and set aside.
2
Slip-Fry the Lung Slices
Heat the cooking oil in a wok over high heat until it reaches about 70% hot. Add the coated lung slices and slip-fry them quickly, breaking the pieces apart, then pour through a strainer to drain off the excess oil.
3
Stir-Fry and Sauce
Leave a small amount of oil in the wok over the heat. Add the chopped scallions, minced ginger, and chili powder to bloom the aromatics. Add the bamboo shoot slices and the lung slices, toss to combine evenly, then pour in the prepared sauce. Add the minced garlic and vinegar, cook until the sauce is done, drizzle with a finishing oil (bright oil), and plate immediately.
