Lamb with Wolfberry Sprouts

Last updated 2026-11-10 —  Wash the lamb and slice it thinly. Place the slices in a bowl, season with salt and prickly ash water to marinate until flavorful, then add egg white. Mix with water starch to coat evenly. Blanch the tender wolfberry sprouts in cold water to remove bitterness. Slide the coated meat in oil heated to 60% hot until just cooked, then drain off excess oil. Leave some base oil in the wok, heat it, and stir-fry the wolfberry sprouts briefly. Add salt, prickly ash water, sliced scallions (cut into ear shapes), ginger juice, clear broth, and MSG. Return the meat slices to the wok, thicken with water starch, sprinkle with softened wolfberry berries, drizzle with bright oil, toss, and plate. This dish features a beautiful mix of white, green, and red, offering a fragrant, refreshing taste with a unique flavor.