1 lb. lamb flank
2 leaves lettuce
Star anise, cinnamon and Chinese pepper for seasoning
2 stalks of scallion
1 oz. ginger
2 tbsps soy sauce
1 tbsp rice wine
½ tsp salt
Dash of MSG
1. Drop the lamb into boiling water and cook for 4 to 5 minutes. Remove the lamb and drop into cold water. Press the meat to draw the blood. Chop into 1 ½ inch cubes.
2. Marinate the lamb in a bowl with the seasoning ingredients for a while. Place the chopped scallion, ginger, star anise, cinnamon and Chinese pepper on top and steam for 40 minutes.
3. Deep fry the steamed lamb until it turns brown.
4. Arrange the lettuce leaves on a platter. Cut each piece of lamb further into two and place on the center of the platter. This recipe actually calls for lamb flank with bones, but since it may not be available, we use here the boneless flank. In case you do get one with bones, cut along the bones. After step 1, cook for a while instead of steaming. After deep frying, pull the bones out. Since boneless lamb easily loses its shape, it has to be steamed and cooled before deep frying.