Yinjiantai
This dish features cooked lamb jaw meat steamed to absorb flavor, coated in batter, deep-fried, sliced, arranged on a serving plate, and served with Sichuan pepper and salt.
Ingredients
cooked lamb jaw meat (trimmed)
300g
egg
1
cooked flour
to taste
cornstarch slurry
to taste
clear cooking oil
750g (approximately 100g used)
salt
to taste
Sichuan peppercorn
to taste
star anise
to taste
clove
to taste
black cardamom
to taste
sand ginger (amomum)
to taste
ginger slices
to taste
scallion segments
to taste
garlic slices
to taste
ground white pepper
to taste
Instructions
1
Steam the Meat for Flavor
Clean the lamb jaw meat thoroughly and place the whole pieces in a bowl. Pour in a stock made from salt, clear broth, and a small amount of soy sauce. Lay Sichuan peppercorns, star anise, cloves, black cardamom, sand ginger, ginger slices, scallion segments, and garlic slices on top of the meat. Steam over water for 1 hour until the flavors penetrate. Remove and pick out the spices, then pour off the broth.
2
Prepare the Egg Batter
Put a small amount of cooked oil in a bowl, crack in one egg, and beat until evenly combined. Add the pre-cooked flour and cornstarch slurry, then stir into a smooth batter. Coat the steamed lamb jaw meat evenly with the batter, making sure each piece is fully covered.
3
Deep-Fry the Meat
Heat about 750g of clear oil in a wok over high heat until it reaches 70% hot (about 180°C). Carefully lower the battered lamb jaw pieces into the oil and fry until they firm up, then remove. Pull apart any pieces that have stuck together and pick out any loose bits of batter. When the oil returns to 70% hot, return the meat to the wok and fry again until golden brown. Pour into a strainer to drain off the oil.
4
Slice and Arrange on a Plate
Trim both ends of the fried meat so they are even. Pair two strips of meat together, then slice them on the bias into even pieces. Arrange the slices on the flat of a knife in their original shape and slide them onto a serving plate, keeping the original form intact without overlapping or disturbing the arrangement.
5
Make the Dipping Salt
Remove the seeds from the Sichuan peppercorns, then dry-roast them in a pan until golden. Combine with salt on a cutting board and crush into a fine powder. Mix in ground white pepper and a pinch of MSG. Place the seasoned salt in a small dish and serve alongside the lamb.
