Salty, a little sweet, super easy to eat, and the perfect complement to cold beverages.
Marinating the lamb in a savory mixture of spices, aromatics, oyster sauce, and Shaoxing wine seasons it thoroughly.Adding the spice mixture toward the end allows you to tailor the seasoning, and spice level, to your taste.
Despite toothpick lamb soaring to popularity at Sichuan restaurants across the US, the history of its evolution from the more typical lamb skewers remains slightly fuzzy. Most sources agree the dish has clear Middle Eastern influences, given its use of cumin, and likely migrated into Chinese cuisine through what is now the western region of Xinjiang.
, they spread quickly across the country to Sichuan, Hunan, Shandong, Xi’an, and other areas, and they also became an indispensable part of toothpick lamb’s flavor profile.Lei opts to use er jing tiao chile pepper in his toothpick lamb preparations, which was the way he was taught to prepare the dish 21 years ago; he hasn't changed the recipe since since.
The temperature of the frying oil and the cook time affect the final result significantly. “For something very tender on the inside, you want to use a lower heat like 330°F [165°C] and cook it longer,” he advises, “but for a crispier [texture], use higher heat like 360°F [182°C] and cook it faster." For a, which uses lower frying temps and longer cooking times to dehydrate the meat and concentrate flavor, chef Lei recommends cooking between 290°F and 325°F .
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