Sliced Boiled Lamb (Dongfang Style)

Sliced Boiled Lamb (Dongfang Style)

　　　　A renowned local specialty dish of Hainan. Dongfang lamb is one of Hainan’s famous regional products, produced in the coastal areas of Dongfang City, known for its naturally flavorful meat. The dish is typically made using young lambs weighing 4–5 kilograms that have not yet begun grazing on hillsides.

　　Ingredients:

　　One whole Dongfang lamb, 50 grams of fine salt, 25 grams of MSG, appropriate amounts of scallions, ginger, and star anise.

　　Preparation:

　　1. Bleed the lamb, scrape off the wool, cut open the belly to remove the internal organs, wash clean, and hang to drain the moisture.

　　2. Fill a pot with water (enough to submerge the lamb), place the lamb in the pot, add fine salt, MSG, scallions, ginger, star anise, and other seasonings. Simmer over low heat until the water is slightly boiling, and cook until just done (tested by inserting a bamboo skewer into the leg meat—no blood should seep out). Then remove the lamb.

　　3. Slice the cooked lamb along with the skin and bones, arrange on a plate, and serve with a dipping sauce made of minced garlic, soy sauce, sesame oil, rice vinegar, and chili.

　　Features:

　　White and glossy in color, richly aromatic, tender and smooth in texture, with no gaminess or greasiness, offering a unique flavor.