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Sichuan lamb bao buns
Fruit and vegetables
15g/½oz fresh root
ginger
, peeled and very finely sliced
4
garlic
cloves, very finely sliced
1 large
carrot
, cut into matchsticks
4
spring onions
, halved lengthways and finely shredded
small bunch
fresh coriander
, leaves picked
small bunch fresh
mint
, leaves picked
Cooking ingredients
1 tbsp
Sichuan peppercorns
1 tbsp ground
cumin
1 tbsp Chinese
five-spice powder
1 tsp
chilli powder
1 tbsp light brown soft
sugar
or honey
1 tbsp
rice vinegar
2 tbsp dark
soy sauce
1 tsp
salt
1 tbsp
vegetable oil
1 tbsp
honey
or light brown soft sugar
2 tbsp dark
soy sauce
2 tbsp mirin or
rice wine
1 tbsp
rice vinegar
1 tbsp
rice vinegar
1 tsp
caster sugar
½ tsp
salt
Meat, fish and poultry
1kg/2lb 4oz
lamb shoulder
, on the bone
Other
salt and freshly ground black pepper
12 small or 8 medium fresh
bao buns
Back to recipe
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