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2 Tablespoons five spice powder
2 teaspoons sugar
3 Tablespoons dark soy sauce
3 Tablespoons thin soy sauce
1 Tablespoon vegetable oil
1 four-pound piece of breast of lamb, the bones left at four-inches long, all visible fat cut away and discarded
1 carrot, peeled and angle-cut in one-inch pieces
1 large onion, peeled and cut in quarters
2 Tablespoons cornstarch mixed with the same amount of cool water
1 zucchini, cut in half, then angle-cut in one-inch pieces
2 cups vegetable oil
1. Make a marinade of the five-spice powder, sugar, and
both soy sauces and rub the lamb with this, and put it in a
bowl, cover, and refrigerate overnight in a bowl.
2. Put lamb, the carrots, and the onions in a pot with two
cups of water, bring to the boil, then reduce the heat and
simmer for one hour and fifteen minutes, then remove
and dry the meat with paper towels, then cut the ribs
apart and set them aside.
3. Add cornstarch to the marinade in the pot with the
carrots and the onion pieces, bring to the boil and when
thickened, put the zucchini pieces into the pot and turn
the heat off.
4. Heat the oil in a deep pot, add the lamb ribs and deep
fry them for two minutes, then remove them and drain
them on paper towels. Put the vegetable mixture into a
serving dish. Then add the lamb ribs, and serve.