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2 Tablespoons five-spice powder
2 teaspoon sugar
3 Tablespoons dark soy sauce
3 Tablespoons thin soy sauce
1 Tablespoon vegetable oil
1 four-pound piece breast of lamb, bones four inches long, visible fat cut away and discarded
1 carrot, peeled and angle-cut in half-inch pieces
1 large onion, peeled and cut in quarters
2 Tablespoons of cornstarch mixed with same amount of cold water
1 zucchini cut in half the long way, then angle cut twice a big as the carrot pieces
2 cups vegetable oil
1. Make marinade of the five-spice powder, sugar and both soy sauces, and rub the lamb with this. Put in a bowl, cover it and refrigerate overnight.
2. Put lamb, carrots and onions in a large pot, add two cups of water, bring to the boil, then reduce the heat and simmer for seventy-five minutes, then remove the meat, dry it with paper towels, and cut the ribs apart, and set them aside.
3. Add cornstarch mixture to the pot and also add carrots, onion pieces and bring to the boil, then stir, and simmer until thickened before adding the zucchini pieces and remove pot from the heat.
4. Heat oil in a clean deep pot, add the ribs and deep fry them for two minutes, then remove them to paper towels to drain for a minute, then put them on a pre-heated platter, top with the vegetable mixture, and serve.