Delicious whole lamb dish

Author: Ai Guangfu
Publisher:
Publish Date: 2006-08-01
Features: Main ingredient for Lu Tou Cong; 500g cooked goat head meat.
Ingredients: 50g dried scallops (shredded), 100g water-fried bamboo shoot (sheng) (shredded), 50g pea sprouts.
Seasonings: Cooked chicken fat, cooking wine, chicken essence, pepper, salt, starch, scallion and ginger, chicken broth, pumpkin puree (all in adequate amounts).
◇ Preparation Method
1. Trim the goat head meat of sinews and small pieces of meat, then cut into fine strands and blanch in boiling water before draining. Shred the dried scallops, clean and slice the bamboo shoot into fine strands. Wash the pea sprouts, remove the stems, and keep the leaves aside.
2. Heat a wok, add chicken broth, then add the goat head meat strands and seasonings. Bring to a boil, adjust the flavor, simmer for a moment, then add the bamboo shoot strands. Skim off any foam, add pumpkin puree, thicken with starch to form a milky broth, drizzle with chicken fat, and serve. Transfer to a bowl (jar), sprinkle with dried scallop strands and pea sprouts.
◇ Characteristics Light yellow broth with minimal oil, tender and smooth texture, savory and milky aroma.
◇ Benefits Energizes the body, warms the center and lower abdomen, strengthens the kidneys and Yang, nourishes Yin and kidneys, harmonizes the stomach and regulates the middle.
◇ Key Tips
1. Strictly select ingredients and process them finely, ensuring uniformity in the final product.
2. Use high-quality broth for boiling, keep the seasoning light, immediately thicken the broth after adding pumpkin puree, use a thin starch slurry, and minimize oil.
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