Ingredients
700 g (about 1.5 lbs) each of lamb and clear broth, 75 g (about 2/3 cup) of red fermented rice (hongzao).
Seasonings
1 scallion, 1 slice ginger, 165 g (about 3/4 cup) yellow wine, 45 g (about 1/4 cup) sugar, salt and water chestnut flour to taste.
Instructions
1. Cut the lamb into 4.5 cm (about 1.8 inch) long by 3 cm (about 1.2 inch) wide pieces, place them in a pot of boiling water along with scallions and ginger to remove the gamey smell, then remove and rinse clean.
2. Pour 300 g (about 1 1/3 cups) of lard into the wok; once the oil is hot, blanch the lamb in the oil briefly, then immediately pour it into a colander to drain the oil and set aside.
3. Heat another pan with lard, briefly stir-fry the red fermented rice, sugar, and wine in the pan, then add the lamb and stir-fry briefly. Next, add clear broth and salt, and braise until tender. Finally, thicken with a thin cornstarch slurry, remove from heat, and plate.