Sautéed Diced Lamb with Scallions

Sautéed Diced Lamb with Scallions

　　Features: The lamb is tender and smooth, bursting with flavor yet free of gaminess, coated in rich oil and juices that leave a lingering aftertaste.

　　　　Ingredients: 500g lamb. 1 egg (about 50g), 100g scallions. 20g fine salt, 10g light soy sauce, 15g Shaoxing wine, 15g MSG, 10g wet starch, 25g peanut oil, 15g sesame oil.

　　　　Preparation: Slice the lamb into 1.2cm-thick pieces, make crisscross cuts on both sides (each about 1/3 the thickness of the meat), then cut into 1cm-long strips and further into diced cubes. Place in a bowl, mix with fine salt, egg white, and wet starch until evenly coated.

　　　　Slice the scallions in half lengthwise, then cut into 1.2cm segments. In a separate bowl, combine fine salt, light soy sauce, Shaoxing wine, MSG, and wet starch to make a sauce. Heat peanut oil in a wok over high heat until it reaches 60% heat (about 150°C), add the lamb cubes and break them apart with a spatula. Then add the scallion segments, stir quickly, and remove. Leave a small amount of oil in the wok, heat over high heat, add the lamb and scallions, stir-fry, then pour in the prepared sauce. Stir well, drizzle with sesame oil, toss a few times, and quickly remove from the wok to serve.