Description
The supreme dish of Ningxia Hui Autonomous Region, said to produce China's most delicious mutton. Premium spring lamb (Yang Gao Rou)—barely a month old and yet to eat grass—is chopped finely with the bones. It is tossed violently over absolute maximum wok heat with massive dried chilies and celery to 'Bao' (explode/flash-evaporate moisture).
Restaurants serving Bao Chao Yang Gao Rou (Flash-fried Spring Lamb)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Spring lamb(bone-in)
- Celery
- Dried red chilies
- Garlic
- Soy sauce
- Black vinegar
- Scallion
Instructions
- [Authentic Recipe]
- (Meat Prep) Prepare premium spring lamb (completely odorless). Hand-chop it with a cleaver, bone-in, into 'thumb-sized blocks' (to extract bone marrow umami).
- (Veg) Prepare 'Celery'—the aromatic partner for this dish—sliced scallions, garlic, and massive dried red chilies.
- (The 'Bao' Technique) Heat a wok until smoking, add generous oil (lamb fat is best).
- Dump in the lamb, tossing violently on absolute max heat. Once the surface turns white (about
- seconds), instantly add chilies, scallion, garlic.
- Vigorously splash soy sauce and black vinegar down the blistering wok sides (the vaporizing vinegar detonates the aroma).
- Finally, toss in the celery and kill the heat immediately while the celery is crisp. Total cooking time is under
- minutes.
Learn more Spice, substitutes, tips
Key spices
Aroma of charred black vinegar、Refreshing scent of celery
Substitutes at Japanese supermarkets
(Flash-fry JP lamb with celery and chilies on high heat)
Pairing
White Rice / Ningxia Red Wine
Trivia
[Trivia] Mutton from Yanchi County in Ningxia is considered China's most expensive and delicious, as the sheep eat grass from alkaline soil. To ensure not a single second of this premium meat's tenderness is wasted, the ultimate Chinese technique 'Bao' (Explode/Flash-fry) is employed.
Eating tips & etiquette
[Unique Eating] Because there are tiny bones, pop it in your mouth, bite off the meat, and spit out the bone. The spring lamb is unbelievably tender, requiring almost no chewing. The crunch of the celery and intense umami make it the ultimate side dish for rice.
Allergen
Mutton, Soybeans, Wheat (Soy sauce), Celery