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Lamb in Beer Sauce


Lamb in Beer Sauce
1 pound boneless lamb, sliced thin, then cut into 1 and a 1/2 by one inch pieces
1 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 dark ale
2 cloves garlic, peeled and smashed
1 Tablespoon Shao Xing wine
1 and 1/2 teaspoon sugar
1/2 teaspoon chicken bouillon powder
1 cup meat stock
1 teaspoon bean paste (chu bean preferred)
1/4 teaspoon salt
2 teaspoons cornstarch mixed with two Tablespoons cold water
1. In boiling water, add scallions, 2 slices of the ginger, and the lamb, and blanch the meat for half minute, then remove it with a slotted spoon, and discard the water, scallions, and the 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. Reserve the oil.
3. To the oil, 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, then return the lamb and cook it for twenty minutes or until tender. Then add the carrots and salt and simmer for ten more minutes.
5. Add the cornstarch-water mixture and stir until it thickens. Serve this hot, the carrots set on a platter around the meat.

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