Zhangye Da Cai
A traditional signature dish from Zhangye, made by deep-frying and steaming pork belly, lamb liver, lamb lung, and other ingredients. It has a bright, vibrant color.
Ingredients
Pork belly (washed and boiled)
500g
Eggs
2
Lamb liver (minced into paste)
Half a set
Lamb lung (minced into paste)
Half a set
Water starch slurry
50g
Sesame oil
15g
Flour
250g
Salt
2.5g
Lard
200g
Soy sauce
50g
Instructions
1
Boiling and slicing the meat
Wash the pork belly and place it in a pot of clear water to boil. Remove and let cool in a bowl, then slice into thin pieces approximately 6 cm long and 0.3 cm thick. Arrange in a comb-back shape along both sides of a large bowl.
2
Preparing the liver and lung filling
Mince the lamb liver and lamb lung into a paste. Add chopped green onion and garlic along with the flour, pour in pork broth, and mix thoroughly. Roll into strips about 3 cm in diameter, then cut into small sections. Deep-fry until cooked, then slice into thin pieces approximately 0.5 cm thick. Arrange in the center of the large bowl.
3
Steaming
Once the bowl is filled, take an appropriate amount of meat broth, season with salt and soy sauce, and pour it into the bowl. Steam over a steamer for about 1 hour, then remove and invert onto a plate.
4
Making the egg crepe
Crack the eggs into a bowl and beat with chopsticks until fluffy. Add an appropriate amount of salt, then pour into an oiled pan to make thin crepes. Cut into fine shreds and arrange along both sides of the plate.
5
Thickening the sauce and pouring
Place a wok over the heat, add an appropriate amount of clear broth, thicken with water starch slurry, drizzle with sesame oil, and pour over the large plate. Serve immediately.
