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Lamb in Beer Sauce


Lamb in Beer Sauce
1 pound boneless lamb, sliced thin, then cut into pieces one and a half inches by one inch
2 scallions chopped
5 slices fresh ginger
2 large carrots, peeled and roll-cut
2 Tablespoons peanut oil
1 teaspoon Sichuan peppercorns
12 ounces lager beer or ale
2 cloves garlic, peeled and smashed 1 Tablespoon Shao Xing rice wine
1 and a 1/2 teaspoons granulated sugar 1/2 teaspoon chicken bouillon powder
1 cup meat stock
1 teaspoon bean paste, chu bean sauce preferred
1/4 teaspoon salt
2 teaspoons cornstarch mixed with two Tablespoons cold water
1. In boiling water, add the scallions, two slices of fresh ginger, and the lamb. Blanch this meat for half a minute, then drain it with a slotted spoon, and discard the water, scallions, and the ginger.>br> 2. Heat a wok or large fry-pan, add the oil and the peppercorns, and cook until they turn dark. Then remove and discard them, reserving the oil in the wok.
3. Add the lamb and stir-fry for one minute, then drain it in a paper-towel-lined colander.
4. Add the beer, garlic, wine, sugar, chicken bouillon, meat stock, and the bean paste, and simmer for five minutes. Next, return the lamb to the wok and cook it for twenty minute or until it is tender.
5. Add the cornstarch mixture and stir until it thickens. Serve this hot after setting the carrots around the outside of the platter, the meat mixture in its center.

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