Hainan Torch Lamb

Hainan Torch Lamb

　　Introduction to Hainan Torch Lamb: A specialty dish from Hainan. Made with locally sourced goat meat, combined with chicken, ham, and shiitake mushrooms, sliced in a grid pattern, bundled with duck intestines, and stacked into an attractive shape using the "bowl-upside-down" plating method. The flavors are well-balanced and the texture is excellent. Ingredients: 800g of specialty Hainan goat meat, 150g of boneless chicken, 50g of cooked ham, 50g of shiitake mushrooms (soaked and softened), 150g of cleaned duck intestines, 15g of cornstarch, 3g of salt, 6g of MSG, 5g of dark soy sauce, 5g of oyster sauce, 1g of sesame oil, 15g of ginger-scallion wine (a mixture of ginger-scallion juice and strong alcohol), 25g of second broth. Preparation: 1. Cut the goat meat into several large chunks, boil in hot water until 80% cooked, remove and drain, then deep-fry briefly. Mix with MSG, simmer until tender, then remove and cut into grid slices for later use. 2. Slice the boneless chicken (boneless) into thin pieces measuring 5cm long, 2cm wide, and 6mm thick. Marinate with ginger-scallion wine, 2.5g of MSG, 1.5g of salt, and 10g of cornstarch. 3. Soak the cleaned duck intestines in a small amount of alkaline water for about 20 minutes, then rinse thoroughly with clean water. Pat dry with a clean towel, then cut into 13cm lengths for later use. 4. Slice the shiitake mushrooms into grid shapes, blanch in hot water, then squeeze out excess moisture; slice the cooked ham into 2mm-thin grid slices. All the above ingredients should be prepared in 12 equal portions. 5. Stack the goat meat, shiitake slices, ham slices, and chicken slices in order, then bundle each stack in the middle with a clean piece of duck intestine to make 12 bundles in total. Arrange them neatly in a bowl, steam for about 15 minutes, then invert the bowl onto a plate and remove the empty bowl. Heat a wok over high heat, add the second broth, dark soy sauce, oyster sauce, MSG, and sesame oil, mix well, thicken with a cornstarch slurry, and drizzle evenly over the lamb bundles. Garnish with coriander and tomato flower for serving. Features: The lamb and other ingredients are bundled together, commonly known as a “torch,” resulting in an attractive presentation. The flavors are well-matched, not greasy or gamey, and deliciously fresh and tender.