Ingredients
500 g (about 1 lb) lamb, 250 g (about 2 cups) all-purpose flour, broth as needed.
Seasonings
150 g (about 5.3 oz) lard, 150 g (about 5.3 oz) soy sauce, 50 g (about 1.8 oz) sugar, 30 g (about 1 oz) chopped scallions, 20 g (about 0.7 oz) minced ginger, 12 g (about 0.4 oz) cooking wine, 10 g (about 0.35 oz) each of baking soda, star anise, and salt, 5 g (about 0.18 oz) MSG, 5 g (about 0.18 oz) baking powder.
Instructions
1. Cut the lamb into 12 cm (about 4.7 inch) long and 3 cm (about 1.2 inch) wide strips, place them in a soup bowl, add cooking wine, soy sauce, sugar, salt, minced scallions, minced ginger, star anise, and a small amount of broth, then steam over high heat in a steamer for 20-30 minutes until tender when pierced with chopsticks; remove and let cool. Mix flour with water, add baking soda and stir well, then add baking powder and mix until smooth.
2. Pour large oil into a wok and heat over high flame until it reaches 70-80% hot. Coat the lamb pieces with a layer of baking powder, then deep-fry them until the skin is firm and golden yellow. Remove and drain the oil. Cut the fried lamb into 1 cm cubes and arrange on a serving plate. Serve with scallion sauce, Sichuan pepper-salt, chili, and soy sauce on the side.