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Lamb in Beer Sauce
|Lamb in Beer Sauce|
1 pound boneless lamb, sliced thin, then cut into one and a half by one inch pieces
2 scallions, chopped
5 slices of ginger
2 large carrots, peeled and roll-cut
2 Tablespoons peanut oil
1 teaspoon Sichuan peppercorns
12 ounces lager beer or dark ale
2 cloves garlic, peeled and smashed
1 Tablespoon Shao Xing wine
1½ teaspoons sugar
½ teaspoon chicken bouillon powder
1 cup meat stock
1 teaspoon bean paste
1/4 teaspoon salt
2 teaspoons cornstarch in two tablespoons of cold water
1. In boiling water, add the scallions, two slices of the ginger, and the lamb. Blanch the meat for half a minute, remove it with a slotted spoon, then discard the water, scallions, and ginger.
2. In a wok or large fry pan, add the oil and the peppercorns and cook until they turn dark, then remove and discard them, but reserve the oil.
3. Next, add the lamb and stir-fry in that small amount of the oil for one minute, then drain the meat on a paper-towel-lined colander, and now discard the oil.
4. Add the rest of the beer, garlic, wine, sugar, chicken bouillon, meat stock, and the bean paste, and simmer for five minutes, then return the lamb and cook it until tender. Then add the carrots and salt and simmer for five more minutes.
5. Next add the cornstarch-water mixture and stir until it thickens. Serve this hot. The carrots can be set around the meat, both on a pre-heated platter.