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Fragrant Crispy Lamb's Leg
|Fragrant Crispy Lamb's Leg|
1 three to four pound leg of lamb
2 teaspoons salt
1 Tablespoon ground white pepper
2 Tablespoons dry sherry
2 teaspoons sugar
1 Tablespoon MSG (optional)
3 Tablespoons cinnamon leaves or 1/2 teaspoon ground cinnamon
2 medium onions, chopped
3 Tablespoons cornstarch
1 cup corn oil
3 Tablespoons Ziran
1/2 teaspoon ground Sichuan peppercorns
1 teaspoon salt
1. Prick small holes in the lamb with a skewer then rub with salt and pepper. Next marinate the leg in a large heat proof bowl for four hours in the refrigerator with the wine, sugar, MSG (if used), cinnamon leaves, chopped onion, and the cornstarch. Remove from the refrigerator and let rest for half an hour.
2. Then, steam the lamb and sauce in the bowl for one or more hours or until tender. Remove the lamb to drain.
3. Put oil in wok and heat then deep fry the leg of lamb, turning often until it is brown on all sides. Remove from the oil and drain.
4. Tear or cut the meat into small pieces. Arrange bones in the center of a platter, put the meat on top of them. Sprinkle with Ziran and serve with a mixture of finely ground Sichuan peppercorns and
Note:Ziran is a special mixture of spices from the Xinjiang Uygur Autonomous region; it is primarily fennel.