THE CHINESE COOK BOOK
71
FRIED LAMB
紅
HONG燒
SUE棉
MIN羊
YUNG
- 3 pounds of lamb cut into pieces ½ inch by 1½ inches by 6 inches
- A few drops of Octogon spicery
- 1 bunch garlic
- 1 teaspoonful salt
(a) Put the lamb, spicery, garlic, and salt into a pan of cold water, more than enough to cover the substances, and cook until tender.
(b) Take out the lamb and throw away the rest of the substance. Dip the lamb into a dish of salt and Chinese sauce.
(c) Fry the lamb in a pan of boiling oil until brittle.
(d) Chop up fried lamb into proper size and serve when hot. Use spicery salt to suit the taste.
