Hakka Lard Shallots keep the crispness of sliced fried shallots and carry the aroma of shallot oil. They do not have the deep brown colour of the shallot sauce, which cannot take direct high-heat frying — but Hakka Lard Shallots can be fried off and stir-fried hard.
1. Put about 2 tbsp of Cheng Chi Hakka Lard Shallots and about 1.5 tbsp of chilli bean paste in a wok.
2. Separate the frozen lamb slices and lay them flat in the pan.
3. Cover and cook over a low heat so the set lard melts; the warmth in the pan also thaws the lamb.
4. Once the lard has melted, turn the heat up and stir-fry quickly.
5. Cook it just through — any longer and the lamb toughens.
6. Plate up. It is aromatic, a little hot and properly savoury-sweet, and very good over white rice.
