JuliaIt was a quiet Easter but we had lamb nevertheless. Maybe not so traditional.
XFF Spicy and Tingly Lamb Face Salad — leg in our case — dressed up according to traditions of Shaanxi province.
We had the salad over glass noodles with a cup of clean fragrant broth left after cooking lamb.
The salad is boiled sliced lamb mixed with longhorn and finger peppers, cucumbers, scallions and cilantro.
The dressing though! This is where the secret is hidden. Picture a healthy amount of Sichuan chili crisp — sediment and oil — mixed with some sesame oil, mashed garlic and ginger, white pepper and five-spice, soy sauce, Zhenjiang vinegar, oyster sauce, with a touch of sugar and salt. Am I missing anything? Yes, a heaping teaspoon of toasted ground Sichuan peppercorns. Imagine this over gamey soft lamb and crispy vegetables!
It is a very tasty dish.
#cooking #food #lambsalad #chinesefood #shaanxicuisine #easterlamb #quiettime
XFF Spicy and Tingly Lamb Face Salad — leg in our case — dressed up according to traditions of Shaanxi province.
We had the salad over glass noodles with a cup of clean fragrant broth left after cooking lamb.
The salad is boiled sliced lamb mixed with longhorn and finger peppers, cucumbers, scallions and cilantro.
The dressing though! This is where the secret is hidden. Picture a healthy amount of Sichuan chili crisp — sediment and oil — mixed with some sesame oil, mashed garlic and ginger, white pepper and five-spice, soy sauce, Zhenjiang vinegar, oyster sauce, with a touch of sugar and salt. Am I missing anything? Yes, a heaping teaspoon of toasted ground Sichuan peppercorns. Imagine this over gamey soft lamb and crispy vegetables!
It is a very tasty dish.
#cooking #food #lambsalad #chinesefood #shaanxicuisine #easterlamb #quiettime
