Description
The absolute masterpiece of stir-fries in Islamic (Hui) restaurants. Thinly sliced mutton and an equal or greater 'massive volume of scallions' are violently tossed over maximum wok heat. Soy sauce and black vinegar are scorched to evaporate all moisture (Bao). Highly aromatic.
Restaurants serving Cong Bao Yang Rou (Flash-fried Mutton with Scallions)
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The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Thinly sliced mutton
- Scallion whites(massive amounts)
- Soy sauce
- Cooking wine
- Black vinegar
- Ginger
- Salt
Instructions
- [Authentic Recipe]
- (Meat Prep) Slice fresh mutton thinly. Massage gently with salt, soy, wine, a tiny bit of egg white, and starch, sealing with oil to keep it tender (Shang Jiang).
- (Scallions) Prepare 'an equal volume to the mutton' of scallion whites, sliced diagonally.
- (The 'Bao' Technique) Heat a wok to the absolute smoking limit, add generous oil.
- Dump the mutton in all at once, separating quickly. After mere seconds when the surface sears, instantly dump in all the scallions.
- A race against time. Splash soy, wine, and a tiny dash of 'black vinegar' (erases mutton funk) down the blistering wok sides. Toss violently on max heat.
- Plate IMMEDIATELY before the scallions go limp (they must remain crisp). Zero liquid should remain; only roasted oil.
Learn more Spice, substitutes, tips
Key spices
Intense sweet scallion aroma、Charred soy and lamb fat
Substitutes at Japanese supermarkets
(Can be made perfectly with JP sliced lamb and scallions)
Pairing
White Rice / Shao Bing(stuffed in flatbread)
Trivia
[Trivia] 'Bao' (Explode) is an advanced technique using maximum wok heat to finish a dish in seconds. It completely neutralizes the mutton odor using the intense aroma of scallions and volatile black vinegar. The absolute peak of Northern Chinese 'meat stir-fries'.
Eating tips & etiquette
[Unique Eating] The 'crisp scallions' that have completely absorbed the lamb fat and umami are the true star. Grab a massive pinch of scallion and meat, bounce it on white rice, and eat. Stuffing it inside a slit Shao Bing (flatbread) is also incredible.
Allergen
Mutton, Soybeans, Wheat (Soy sauce)