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Lamb, Beijing-style


Lamb, Beijing-style
1 Tablespoon ginger juice
1 teaspoon salt and white pepper, mixed
3 slices fresh ginger, minced
1 small garlic clove, peeled and minced
1 scallion, minced
1 teaspoon ground star anise
1 teaspoon paprika
1/4 seeded and minced chili pepper
1/4 cup cornstarch
10 slices lamb loin, each cut in quarters
2 Tablespoons vegetable oil
1. Mix ginger juice, salt and pepper, minced ginger and garlic, ground star anise, and the minced chili pepper, then toss with the pieces of lamb and set aside for twenty minutes.
2. Drain and toss with the cornstarch and put lamb pieces on a flat plate to dry for fifteen minutes, then turn them over and let rest another fifteen minutes.
3. Heat wok or fry pan, add the oil, then the pieces of lamb; keep them in one layer. Turn them over in one minute and fry them a half minute more on the other side, then serve.

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