Braised Lamb Strips

Braised Lamb Strips

　　Braised Lamb Strips

　　The lamb flank meat is soaked in cold water until fully softened, washed clean, then boiled in hot water until thoroughly cooked. It is taken out, rinsed, and simmered in broth until done. After removing and cooling, the fat layer is trimmed off, and the meat is sliced into strips approximately 13 cm long and 2.3 cm thick, then neatly arranged on a plate. The wok is placed over low heat, and sesame oil, sugar, and star anise are added and stirred together. Once the sugar changes color, scallion strands, ginger slices, and garlic pieces are added and stirred continuously. Then clear broth, soy sauce, cooking wine, salt, and sugar are added, and the lamb strips are poured in. The mixture is brought to a boil over high heat before being simmered over low heat. When half of the broth has been reduced, the star anise is removed. MSG and a cornstarch slurry are added to thicken the sauce, and sesame oil is drizzled over. The wok is then shaken to flip all the lamb strips (keeping them intact), and the dish is served on a plate.