Cu Liu Rou Pian (Stir-Fried Lamb Slices with Vinegar)
[Main Ingredients and Seasonings]
Lamb tenderloin… 200g
Soy sauce… 50g
Winter bamboo shoots… 50g
Vinegar… 25g
Shredded spring onion… 25g
Shaoxing wine… 15g
Shredded ginger… 5g
Sesame oil… 15g
Peanut oil… 500g
Cornstarch… 20g
Egg white… 25g
Salt… 1.2g
Monosodium glutamate (MSG)… 1.5g
[Cooking Instructions]
- Remove tendons from lamb tenderloin and slice diagonally into 0.33 cm thick pieces. Season with salt and marinate briefly. Coat with 5g of cornstarch and egg white mixture. Cut winter bamboo shoots into diagonal slices. Mix shredded spring onion, shredded ginger, shredded garlic in a bowl, add soy sauce, Shaoxing wine, vinegar, 15g of cornstarch, and 15g of water to make a slurry. Add MSG and mix well.
- Heat a wok over high heat, add peanut oil and heat until it’s 40-50% hot. Quickly fry the lamb slices and bamboo shoots for about 6-7 seconds, then drain. Return the wok to high heat, add the fried lamb slices and bamboo shoots, pour in the prepared slurry, gently push twice to thicken the sauce evenly on the meat slices. Drizzle with sesame oil and serve immediately.
[Key Techniques]
- “Liu” refers to a common cooking method, which can be classified by taste into “sugar stir-fry,” “fermented stir-fry,” “vinegar stir-fry,” “salty and fresh stir-fry,” etc. It can also be differentiated by texture such as “crispy stir-fry,” “soft stir-fry,” “smooth stir-fry,” etc. Colors vary between red, white, and golden. People in Shanxi enjoy vinegar, considering it essential for their cuisine.
- You can also use lamb leg meat, cut against the grain into slices. Regardless of the cut, avoid slicing too thinly to prevent the meat from breaking apart. The frying time should be brief to ensure the meat remains tender. Before adding the slurry to the wok, stir it gently to thicken naturally and achieve a clear and glossy sauce.
[Flavor Characteristics]
This dish features a bright golden sauce color, tender meat texture, savory and slightly sour taste with a hint of vinegar fragrance. It’s refreshing, appetizing, and not greasy.
Enjoy cooking and savoring this delightful dish!
