Dunhuang Hand-Pulled Lamb

Dunhuang Hand-Pulled Lamb

　　Hand-pulled lamb is a traditional dish beloved by ethnic groups in northwest China such as the Mongolian, Tibetan, Hui, and Uyghur peoples. Legend has it that this dish has a history of nearly a thousand years and earned its name because it was originally eaten by hand. Dunhuang hand-pulled lamb is made from castrated sheep raised on the local Gobi grasslands. The meat is lean, tender, easy to digest, and free of any strong gamy odor. It is rich in protein, and the final dish features tender lean meat that is soft but not dry, succulent fat that is smooth yet not greasy, bursting with meaty flavor and leaving a lingering aftertaste.

　　Cooking Method: Boiling

　　Flavor Profile: Salty and Savory

　　Main Ingredient: 1000g local West Lake lamb ribs

　　Side Ingredients: 20g garlic slices, 15g seasoned salt, 20g scallions and ginger, 5g cilantro

　　Seasonings: 20g salt, 5g MSG, 5g chicken bouillon, 10g cumin powder, 10g chili powder, 10g Sichuan peppercorns, 15g fennel

　　Preparation Process:

　　1. Cut the lamb loin into 2-inch-long and ½-inch-wide pieces, rinse with water. Julienne the scallions, slice the ginger, and cut the radish into large chunks for later use.

　　2. Pour clean water into a pot, add the lamb, and bring to a boil over high heat. Skim off the foam, remove the lamb, and rinse it. Then change the water and bring it to a boil again. Add the lamb along with a pre-made spice bag containing star anise, Sichuan peppercorns, fennel, cinnamon, and dried ginger. Also add scallion slices, ginger slices, radish chunks, and refined salt. Once the broth boils, cover the pot, reduce the heat to low, and simmer until the meat is tender.

　　3. Remove the meat, place it on a plate, and serve it with seasoned salt, garlic slices, and onion slices.

　　Flavor Characteristics: Tender meat, cumin aroma, balanced lean and fat texture, rich but not greasy

　　Key Techniques:

　　1. The lamb must be rinsed thoroughly with clean water to prevent it from turning black during cooking.

　　2. Pay attention to the heat when boiling—bring it to a rapid boil first, then simmer gently to ensure the meat remains tender and absorbs flavors well.

　　3. Add salt after stewing; otherwise, it may affect the texture of the lamb and cause it to lose moisture. High-quality lamb ensures great taste and no gamy smell.