Ya Qian Yang Rou
牙签羊肉·(yáqiān yángròu)
Cangying Guanzi (The Weekend Fly Restaurant)
The bamboo toothpicks sit in a tangled pile beside the carbon-steel wok, waiting for the moment the ground cumin toasts, the oil blisters, and the lamb fries. At Chengdu's fly restaurants—cangying guanzi—plastic stools crowd sticky folding tables for toothpick lamb, a tactile, messy, entirely addictive homage to Xinjiang cumin lamb skewers, miniaturized and flash-fried in a roaring wok. Soak your toothpicks in hot water first so they don't incinerate, and toss the meat with the dry spices strictly off the heat. Pop open a cold Tsingtao, grab the sticks by the handful, and eat fast.
Before you start
Soak the bamboo toothpicks to prevent them from burning.
Submerge 60 to 80 sturdy bamboo toothpicks in a heat-proof bowl covered with boiling water for at least 30 minutes before threading.
Ingredients
- boneless lamb shoulder1 lb
- yellow onion1/2 med
- water2 tbsp
- Shaoxing rice wine1 tbsp
- light soy sauce1 tbsp
- baking soda1/2 tsp
- salt1/2 tsp
- whole cumin seeds1 1/2 tbsp
- whole red Sichuan peppercorns1 1/2 tsp
- Chinese chili flakes1 tbsp
- white sesame seeds1 tbsp
- sugar1/2 tsp
- MSG1/4 tsp
- neutral oil1 cup
- Sichuan chili oil2 tbsp
- fresh cilantro1 handful
Method
- 01
Extract the onion water to neutralize the gaminess of the lamb.
Crush the chopped yellow onion with two tablespoons of water in a small bowl, squeezing the onion to release its juices, then discard the solids and keep the infused water.
- 02
Velvet the meat to lock in moisture and ensure extreme tenderness.
In a mixing bowl, combine the lamb cubes, onion water, Shaoxing wine, light soy sauce, salt, and baking soda. Vigorously stir the meat in one direction for about two minutes until it absorbs the liquid and becomes sticky, then let it marinate at room temperature for 20 minutes.
- 03
Toast and crush the spices to build the dry coating.
In a dry skillet over medium heat, toast the whole cumin seeds and Sichuan peppercorns for 2 to 3 minutes until highly fragrant and slightly darkened. Remove immediately, let cool slightly, crush them into a coarse powder using a mortar and pestle, and mix with the chili flakes, sesame seeds, sugar, and MSG in a large, wide mixing bowl.
- 04
Thread the marinated lamb onto the soaked toothpicks.
Drain and pat the toothpicks dry, then thread a single piece of lamb squarely onto the center of each toothpick, laying them out on a plate.
- 05
Shallow fry the lamb until golden and crisp.
Heat the neutral oil in a wok or heavy skillet over medium-high heat to 375°F. Working in two batches to avoid crowding, carefully drop the skewers in and fry for 2 to 3 minutes, agitating gently with a slotted spoon until browned and the fat is crispy.
- 06
Toss the hot lamb in the dry spices strictly off the heat.
Aggressively scoop the hot lamb out of the oil, letting it drain for a second, and drop it directly into the large bowl with the spice mix. Immediately drizzle the chili oil over the hot meat and toss vigorously so the hot oil blooms the spices without burning them, finishing with the torn cilantro right before serving.
From Cook Sichuan in America.