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Hexi Lamb with Rollers


Hexi Lamb with Rollers
1 cup wheat flour, 1 Tablespoon set aside to toss the lamb
½ teaspoon salt
2 teaspoons vegetable oil, divided
½ teaspoon ground Sichuan pepper
¼ teaspoon ground finely minced fresh ginger
¼ teaspoon ground white pepper
1 cup chicken broth

1. Mix lamb and set aside tablespoon of flour, and let rest for fifteen minutes, then simmer in half cup of water for half an hour.
2. Mix rest of the flour with the salt and the ground Sichuan pepper, minced fresh ginger and the ground white pepper and half cup cold water, and mix then knead until smooth.
3. Roll this out to about the same thickness as thick noodles, brush the oil on one side, then sprinkle the Sichuan pepper, ginger, and white pepper on top, and roll loosely, then cut into two inch pieces. Fry on all sides until tan and cooked, then remove to a plate.
4. Put these rolls, the lamb and its broth, and a half cup of cold water into a small pot, bring to a simmer, and cook until the meat and dough are cooked through, about half an hour, the serve.

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