Eastern goat

Dōngshān Yáng is one of Hainan's four famous dishes. Dongshan goats from Wanning graze on wild herbs and drink mineral-rich spring water, giving their meat a distinctive clean flavor with no gamey smell. The lamb is typically braised with coconut water, or stir-fried with sand ginger.

食材清单

• 500 g Dongshan lamb (or quality goat meat, sliced thin)
• 2 tbsp sand ginger (sha jiang) paste
• 3 cloves garlic (minced)
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp Shaoxing wine
• 1 tbsp sugar
• 1 tbsp vegetable oil
• Ginger slices
• Scallions
• Coconut water (optional, for braising)

制作步骤

1. 1. Slice the lamb against the grain, add cooking wine, soy sauce and starch, mix well and marinate for 15 minutes
2. 2. Pour an appropriate amount of cooking oil into the pot and heat it over high heat until it is 70% hot.
3. 3. Add the lamb and stir-fry quickly over high heat until it changes color.
4. 4. Add onion, ginger and garlic and continue to stir-fry until cooked through
5. 5. Add salt, soy sauce and cooking wine to taste, stir-fry over high heat and serve evenly.
6. 6. Remove from the pan and serve on a plate