This is a Shangdong recipe.
8 oz. shoulder of lamb, boned, in pieces
2 tsps. Sesame oil
2 petals star anise
1 scallion, cut into 2 inches lengths
2 slices of ginger
1 tsp. rice wine
1 1/2 tsp. soy sauce
4 tbsps. stock from boiling lamb
1/ 4 tsp. salt
Pinch of black pepper
1 tsp. Cornstarch blended with 2 tsps. Water
1 tsp. sesame oil
1. Put the lamb, whole, in a saucepan with enough boiling water to cover and boil gently for 20 minutes. Then leave to get cold in the stock. When cold, skim off the fat and cut the meat into slices about 2 inches long and 1/8 inch thick.
2. Arrange in a bowl in overlapping layers.
3. Heat the sesame oil with the star anise, scallion and ginger, then add the rice wine, soy sauce, stock and seasoning and bring to the boil.
4. Pour over the meat slices and steam for 20 minutes. Lift out the star anise, scallion and ginger and strain off the gravy into a pan without disturbing the meat.
5. Bring the gravy to the boil, check the seasoning and thicken with the cornstarch paste. Pour over the meat, sprinkle with the sesame oil and serve with ‘mantou’ (bun).