Costco超实惠混装山羊肉 Goat Cubes 还能怎么做？从原味出发，变出多种风味｜A Simple Way to Cook Costco Goat Cubes
Costco超实惠混装山羊肉 Goat Cubes 还能怎么做？从原味出发，变出多种风味｜A Simple Way to Cook Costco Goat Cubes is a easy Chinese recipe that serves 4. 300 calories per serving. Recipe by 尚食厨房 ShangshiKitchen on YouTube.
Prep: 1 hr 10 min | Cook: 1 hr | Total: 2 hrs 30 min
Cost: $13.42 total, $3.36 per serving
Ingredients
- 1 kg Lamb Shoulder or Leg (cut into bite‑size pieces, thawed)
- 2 Tbsp Cooking Wine (Shaoxing wine or dry sherry, optional for blanching)
- 20 g Ginger (sliced thin)
- 2 stalks Scallion (white parts for pressure cooking, green parts for finishing)
- 1 tsp Salt (adjust to taste)
- 0.5 tsp White Pepper Powder (adjust to taste)
- 1 Tbsp Vegetable Oil (optional, for finishing if meat looks dry)
- 1 tsp Cumin Powder (optional, for cumin‑flavored version)
- 0.5 tsp Chili Powder (optional, for heat)
- 1 Tbsp Toasted Sesame Seeds (optional garnish)
Instructions
Soak the Lamb
Place the thawed lamb pieces in a bowl and cover with cold water. Let soak for 1 hour, changing the water once if needed to remove excess blood.
Time: PT1H
Rinse and Pat Dry
Drain the soaking water, rinse the lamb under running water, and pat dry with paper towels.
Time: PT5M
Blanch the Lamb
In a large pot, add the lamb, enough cold water to cover, and 2 Tbsp cooking wine. Bring to a boil, then simmer for 10 minutes. Skim off any foam, then drain.
Time: PT10M
Temperature: boiling
Prepare the Pressure Cooker
Return the blanched lamb to the pressure cooker. Add sliced ginger and the white parts of the scallions. Pour in just enough water to barely see the meat (about 200 ml).
Time: PT5M
Pressure Cook
Seal the lid and cook on high pressure for 40 minutes. Allow the pressure to release naturally for a few minutes, then quick‑release any remaining pressure.
Time: PT40M
Transfer to Wok
Open the cooker, pour the contents into a hot wok. If there is excess liquid, ladle out a cup for a side soup.
Time: PT2M
Stir‑Fry and Reduce
Heat the wok over high heat, add 1 Tbsp oil if the meat looks dry, and stir‑fry the lamb. Cook until most of the liquid evaporates (5‑7 minutes). Sprinkle salt and white pepper, then toss to coat evenly.
Time: PT7M
Temperature: high
Add Optional Flavorings
Add the green parts of the scallion, cumin powder, and chili powder if desired. Stir for another minute, then sprinkle toasted sesame seeds before serving.
Time: PT2M
Nutrition Facts
- Calories
- 300
- Protein
- 25 g
- Carbohydrates
- 2 g
- Fat
- 20 g
- Fiber
- 0 g
Dietary info: Gluten-Free, Paleo, Keto-friendly, Contains meat
Allergens: Sesame
Ingredient Substitutions
- Instead of Lamb Shoulder or Leg: Beef chuck, Goat meat
- Instead of Cooking Wine: Dry sherry, Mirin
- Instead of Ginger: Fresh galangal
- Instead of Scallion: Leek
- Instead of Salt: Sea salt
- Instead of White Pepper Powder: Black pepper
- Instead of Vegetable Oil: Canola oil, Peanut oil
- Instead of Cumin Powder: Ground coriander
- Instead of Chili Powder: Crushed red pepper flakes
- Instead of Toasted Sesame Seeds: Ground sesame
Equipment Needed
- Large Pot
- Pressure Cooker
- Wok or Large Skillet
- Cutting Board
- Chef's Knife
- Ladle or Large Spoon
- Measuring Spoons
- Bowl for Soaking
Critical Steps — Do Not Skip
- Soaking the lamb to remove blood and reduce gaminess.
- Blanching to eliminate strong odor and excess fat.
- Pressure cooking long enough (35‑45 min) to break down tough tendons.
- Reducing the broth in a hot wok to concentrate flavor without burning.
- Using a non‑stick wok or a little oil to prevent sticking.
Chef Tips from the Video
- Choose lamb with a good amount of marbling for juicier results.
- Cut the meat into uniform pieces so they cook evenly.
- For extra aroma, add a small piece of star anise to the pressure cooker (remove before stir‑frying).
- Finish with a drizzle of sesame oil for a nutty sheen.
Troubleshooting
Lamb is still tough after pressure cooking.
Cook an additional 5‑10 minutes under pressure; ensure enough water was used to create steam.
Too much liquid remains after stir‑frying.
Increase heat and continue to stir‑fry until the broth reduces to a thin coating; add a splash of oil to help emulsify.
Meat sticks to the wok and burns.
Use a non‑stick wok or add a little more oil; keep the heat high but move the meat constantly.
Storage
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed bag for up to 2 months; reheat and add fresh aromatics before serving.
Room temperature: Not recommended; keep refrigerated.
Make-Ahead Tips
- Pressure‑cook the lamb a day ahead and store the broth separately; reheat and finish in the wok when ready to serve.
- The broth can be seasoned with additional salt and pepper and used as a simple lamb soup.
Frequently Asked Questions
What is the cultural significance and history of salt‑pan fried lamb in Chinese cuisine?
Salt‑pan fried lamb (盐煎羊肉) is a classic dish from northern China, especially the Shanxi and Inner Mongolia regions, where lamb is a staple protein. Historically, the simple seasoning of salt and pepper was used to let the natural flavor of the high‑quality lamb shine, often served during winter festivals and family gatherings.
What are the traditional regional variations of salt‑pan fried lamb in Chinese cuisine?
In Shanxi the dish is usually finished with just salt and white pepper, while in Xinjiang cooks add cumin and chili for a spicier profile. Some coastal versions incorporate a splash of soy sauce and garlic, but the core technique of pressure‑cooking then pan‑frying remains the same.
How is salt‑pan fried lamb traditionally served in northern Chinese households?
It is typically served hot, sliced into bite‑size pieces, accompanied by steamed buns or flatbread (馕) and a small bowl of the clear lamb broth that remains after cooking. The dish is often enjoyed with a side of pickled vegetables to balance the richness.
What occasions or celebrations is salt‑pan fried lamb traditionally associated with in Chinese culture?
Lamb dishes are popular during the Lunar New Year, winter solstice, and regional festivals such as the Naadam in Inner Mongolia. The hearty, warming nature of the dish makes it a favorite for cold‑weather gatherings.
What authentic ingredients are essential for traditional salt‑pan fried lamb versus acceptable substitutes?
Traditional recipes call for fresh lamb, ginger, scallion, Shaoxing cooking wine, salt, and white pepper. Acceptable substitutes include dry sherry for the wine, leeks for scallion, and beef if lamb is unavailable, though the flavor profile will change.
What are the most common mistakes to avoid when making salt‑pan fried lamb at home?
Common errors include under‑soaking the meat, using too much water in the pressure cooker (which dilutes flavor), and not reducing the broth enough in the wok, which can leave the dish soggy. Also, avoid overcrowding the wok, which prevents proper caramelization.
Why does this recipe use a pressure cooker instead of a long simmer for tenderizing the lamb?
The pressure cooker raises the boiling point, allowing the tough collagen in lamb tendons to break down in 35‑45 minutes, saving time compared to a 2‑hour simmer while retaining more flavor and moisture.
Can I make salt‑pan fried lamb ahead of time and how should I store it?
Yes. Pressure‑cook the lamb a day ahead, let it cool, and store the meat and broth separately in airtight containers in the refrigerator. Reheat the broth, then finish the stir‑fry in a hot wok before serving.
What does the YouTube channel Shangshi Kitchen specialize in?
The YouTube channel Shangshi Kitchen focuses on approachable Chinese home‑cooking, showcasing traditional techniques with modern shortcuts, and often emphasizes simple, ingredient‑driven recipes that preserve authentic flavors.
How does the YouTube channel Shangshi Kitchen's approach to Chinese cooking differ from other Chinese cooking channels?
Shangshi Kitchen prioritizes minimal seasoning to let the natural taste of high‑quality ingredients shine, using tools like pressure cookers and non‑stick woks to speed up classic methods, whereas many other channels rely on heavy sauces and longer braising times.
Last updated: September 3, 2026
