About the Dish
You can enjoy a sense of unity with Sichuan-style meat sauce that uses plenty of spices and wine with tannins, spices, and roasted nuances.
Ingredients
- 300g Lamb shoulder loin (for grilled meat)
- 1tbsp Ginger (chopped)
- 1tbsp Garlic (minced)
- 1/2 tbsp Sichuan pepper
- 1tbsp Bean drum (chopped)
- 1tbsp Bean sauce
- A pinch of hawk claw (sliced)
- 250g cut tomato
- 1tbsp Chinese soup stock (granules)
- 2tbsp Shaoxing wine
- 1tbsp Mirin
- 1tsp Dashi soy sauce
- 25g each white sesame, walnut
- 200g Fettuccine
- Coriander as appropriate
- Sesame oil, salad oil, salt, black pepper
Directions
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1
Put white sesame seeds and walnuts in a food processor. Cut the lamb into 5mm to 1cm cubes.
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2
Grease a frying pan with oil, add ginger, garlic, Sichuan pepper, doubanjiang, hawk’s claws, and bean drum, and ignite.
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3
When the aroma stands out, add the meat from 2 and fry until the colour changes and it becomes polo polo.
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4
Add cut tomatoes, half the amount of 1, Chinese soup stock, Shaoxing wine, and mirin, boil for about 5 minutes, and adjust the taste with dashi soy sauce, salt, and black pepper.
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5
Boil the pasta, drain the water, put it in a bowl, pour the sauce from 4, scatter the coriander leaves and sesame oil over them.
Chef's Notes
Recommended wine
Wine name: Cote du Rhone Parallel 45 Bio Rouge
Producer: Paul Jablé Ene
Importer: Mikuni Wine