Ingredients: Lamb 153, dried mushrooms syangu 10 , 10 dried bamboo shoots , green onions 13 , garlic 13 , starch 20 , lard 30 , 5 soy sauce , rice wine 10 5 concentrate , egg (protein) 1/4 pcs . Portion weight 200 g
Stripped flesh back legs cut into thin slices. Syangu prepared mushrooms and bamboo shoots , cut into slices . Each slice of purified garlic chopped in length. Processed green onions cut into slices 2 cm long
When ordering lamb slices soaked in a mixture of protein and starch , diluted with cold water ( 1: 1) , fried in deep fat heated slightly and throws . On the same pan , leaving her a small amount of fat , put bamboo shoots , mushrooms and syangu , repeated shaking pan , deep fried them . Then put ovine , poured into pre-prepared mixture of a separate pan soy sauce , rice wine , seasoned chicken broth (20 g ) , starch , diluted with cold water ( 1:2 ) , garlic , onions and shaking pan, stirred , whereupon pour melted lard.
Appearance - slide from the crushed colored products , slightly moistened with sauce of dark brown color .
Taste - roast lamb and mushrooms with the aroma of garlic and soy sauce .