Water-Stir-Fried Lamb

Water-Stir-Fried Lamb

　　Water-Stir-Fried Lamb: So named because the lamb is stir-fried using only water, not oil. Made with tender forequarter or hind leg meat, flavored with Sichuan peppercorn powder, chili powder, shredded ginger, shredded green onion, and other seasonings. The characteristics of Water-Stir-Fried Lamb are, first, speed — the cooking time takes only one or two minutes; second, aroma — the taste is rich and becomes more delicious the more you eat; third, freshness — it’s not fishy or gamey, with a fresh texture; fourth, tenderness — it’s soft, smooth, and easy to chew and melt in your mouth. It goes well with noodles or flatbread, and is excellent with alcohol or as a rice side dish. Everyone who tries it remembers it fondly and praises it highly.