Spicy Mutton Salad with Mung Bean Jelly

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Preparation info

  • Serves

    6

    • Difficulty

      Easy

Appears in

New Beijing Cuisine

New Beijing Cuisine

By Jereme Leung

Published 2010

  • About

The ‘ma’ (numbing) sensation of Sichuan peppercorns, and the ‘la’ (spicy) flavours of dried chillies are not traditional flavours in Beijing cuisine. However, these Sichuan spices have slowly influenced the various schools of Chinese cooking, and Beijing is no exception. In the city, some restaurants serve a dish of poached, pressed lamb belly cloaked in a spicy chilli oil. We lightened this dish by trimming the skin and fat from the lamb belly and slicing it into strips of lean, flavourful meat. The meat is placed atop a bed of mung bean jelly and bean sprouts, with a vinegar and garlic dressing to compliment its richness.

Ingredients

    Method