Crispy Fried Lamb Leg

Crispy Fried Lamb Leg

　　Crispy Fried Lamb Leg is derived from a Xinjiang-style dish. It uses tender lamb from Dunhuang, known for its mild gaminess, and is prepared through a relatively complex process of marinating, steaming, and frying. The dish features a golden-brown color, with a crispy exterior and tender interior, offering a deliciously savory and rich flavor that is oily yet not greasy. Lamb has the benefits of invigorating qi, nourishing deficiency, warming the middle and lower body, tonifying kidney yang, building muscle strength, and resisting cold. It is one of the delicious dishes used in dietary therapy for warming and tonifying the body, and is also a famous local specialty.

　　Cooking Method:

　　Flavor Profile: Salt and Pepper

　　Main Ingredient: One lamb foreleg (1200g)

　　Side Ingredients: Five eggs, 100g starch slurry

　　Seasonings: 20g cooking wine, 70g salt, 5g MSG, 20g scallion segments, 15g licorice, 20g ginger slices, 15g Sichuan peppercorns, 1g bay leaf, 3g fennel, 100g fresh broth, 10g pepper powder, 20g salt and pepper mix

　　Preparation Process:

　　1. Wash the lamb leg, make several cuts on the thicker parts of the meat, then blanch it in boiling water and remove.

　　2. Place the lamb leg in a deep plate, add cooking wine, salt, and other seasonings, then steam until fully cooked and tender before removing.

　　3. Coat the steamed lamb leg evenly with egg batter, then deep-fry in oil heated to 60% temperature until the outside turns golden and crispy. Remove, plate, garnish, and serve with salt and pepper mix.

　　Dish Characteristics: Golden in color, crispy outside and tender inside, deliciously savory, oily yet not greasy, with a Dunhuang flavor.

　　Key Points in Preparation:

　　1. The lamb leg must be steamed until fully tender.

　　2. The batter coating must be even, and the oil temperature should be controlled at 80%.