Ingredients
1000 g (about 2.2 lbs) lamb, 50 g (about 3.5 tablespoons) superior broth, and as needed second broth.
Seasonings
50 g galangal, 25 g Shaoxing wine, 20 g dark soy sauce, 1000 g lard (about 2.2 lbs, 150 g net used), 250 g pork belly, 100 g shredded jicama pickled in sweet and sour sauce, 100 g shredded hawthorn cake, and appropriate amounts of dry flour, light soy sauce, ground Sichuan pepper, raw garlic, sesame oil, salt, cornstarch, MSG, and chopped scallion.
Instructions
1. Wash the lamb clean, mix red fermented bean curd sauce and dry flour together and spread evenly over the lamb skin, then deep-fry in hot oil until golden brown and remove; place the fried lamb in a pot with bamboo matting at the bottom, add broth, Shaoxing wine, galangal, raw garlic, salt, red fermented bean curd sauce, and pork belly (cut into pieces first), stir-fry until fragrant, place over high heat and bring to a boil, then simmer over low heat until the lamb is tender and soft, remove, discard the pork belly, debone the lamb and cut into pieces 5 cm long and 1.5 cm wide, and arrange on a plate.
2. In a small bowl, combine soy sauce, MSG, sesame oil, broth, cornstarch, and water to make the sauce mixture.
3. Place the lamb in a steamer and steam for 2 minutes, then remove and dust with cornstarch; heat a wok, add lard, and briefly deep-fry the lamb until lightly golden, then drain in a strainer. In the same wok, stir-fry the Sichuan peppercorn powder and minced scallions until fragrant, add the lamb back in, splash with Shaoxing wine, pour in the prepared bowl sauce, toss everything together until well coated, then remove from the wok and plate. Serve with shredded jicama and hawthorn cake strips arranged on the side of the plate.