Description
The most beloved mutton stir-fry in Northern China. 'Bao' is the technique of cooking in seconds over max wok heat. Thinly sliced mutton and massive scallions are flash-fried with soy and black vinegar. The sweetness of charred scallions forces infinite rice consumption.
Restaurants serving Cong Bao Yang Rou (Beijing Stir-fried Lamb with Scallion)
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We are researching restaurants that serve this dish.
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
- Mutton
- Scallion(massive)
- Soy sauce
- Black vinegar
- Sugar
- Egg white
- Potato starch
Instructions
- [Authentic Recipe]
- Slice mutton paper-thin and velvet with salt, soy, egg white, and starch.
- Cut massive amounts of scallion whites diagonally.
- Mix soy, black vinegar, a dash of sugar, and sesame oil.
- Heat wok to the smoking limit.
- Drop mutton, toss, and add scallions immediately when the meat changes color.
- When scallions release aroma, splash the sauce down the sides. Toss violently on high heat for seconds and plate instantly.
Learn more Spice, substitutes, tips
Key spices
Sweet aroma of charred scallions and refreshing black vinegar
Substitutes at Japanese supermarkets
Can be made with JP sliced lamb and scallions
Pairing
Yanjing Beer / White Rice
Trivia
[Trivia] 'Bao' is the technique of flash-frying with ultra-high wok heat. Combining mutton with body-warming scallions, it is the ultimate stamina dish for Hui Muslims to survive brutal winters.
Eating tips & etiquette
[Unique Eating] The crisp scallions are the star. Grab a massive bunch of scallion and mutton, bounce it on hot white rice, and shovel it down. The black vinegar aroma erases any mutton funk, making it impossible to stop eating.
Allergen
Mutton, Eggs, Soybeans, Wheat