Chinese Lamb Hot Pot 羊腩煲
According to legend, lamb hot pot originated in the Yuan Dynasty and was promoted by the emperors of the Qing Dynasty. The broth is heated in a copper container with a tall high chimney, from where the steam from the coals is released.
Although all kinds of meat, seafood, and vegetables can be cooked in hot pots, the best is definitely thin slices of mutton.
Chinese Lamb Hot Pot 羊腩煲
Ingredients
- 2 pounds lamb belly
- 2 winter bamboo shoots
- 10 pieces water chestnut
- 2 small pieces of sugarcane
- 2 pieces of ginger
- 6 cloves of garlic
- 2 garlic bulbs
- 2 Tangqin trees
- 10 dried mushrooms
- 1 pack of fried bamboo shoots
- 1 piece of grass fruit
- 1 piece of cinnamon
- 2 pieces of tangerine peel
- 4 tbsp oyster sauce
- Nanru 2 bricks with juice
- 4 tbsp Zhuhou sauce
- 3 pieces of fermented bean curd
- 1 large rock sugar
- 1 tbsp dark soy sauce
- 4 tbsp Shaoxing wine
Fermented bean curd dipping sauce:
- 4 pieces of fermented bean curd
- 2 spoons granulated sugar
- 2 lemon leaves
- sesame oil xu
Instructions
- Begin by soaking the mushrooms and tangerine peel, then proceed to wash and cut the remaining ingredients.
- Peele and remove the tough parts from the fresh winter bamboo shoots, then chop them into pieces. Next, add a tablespoon of salt to boiling water and cook the bamboo shoots for 12 minutes. This is a detoxification process essential for safe consumption. Otherwise, you can opt for canned bamboo shoots, although they don't match the flavor and texture of fresh winter bamboo shoots.
- Place the lamb belly pieces in a white wok and briefly sear them. Boil them in water for 2 minutes, then remove and set aside.
- Heat oil over medium heat, add ginger slices and garlic, stir-fry until fragrant. Then, introduce southern milk, Zhuhou sauce, and oyster sauce. Continue to stir-fry until the sauce becomes aromatic. Add the lamb brisket and mushrooms, stir-frying until well combined.
- Pour in wine, stirring thoroughly. Afterward, add water, rock sugar, cloves, cinnamon bark, tangerine peel, sugarcane, winter bamboo shoots, and water chestnuts. Cover and simmer, initially on high heat for the first 10 minutes, followed by low heat for 60 minutes. Turn off the heat and let it sit for 30 minutes.
- After the 30-minute resting period, add a tablespoon of dark soy sauce and bring the mixture to a boil over medium heat. Reduce the heat to low and taste-test it. If it suits your preference, incorporate the fried bamboo shoots and cook for an additional 10 minutes. Finally, add the garlic and Tang Qin, allowing it to simmer for an additional minute. Your dish is now ready! Serve the mutton with chard and spinach for a delightful meal. It's incredibly delicious!
- Finally, add the garlic and Tang Qin, allowing it to simmer for an additional minute. Serve the lamb with spring onions for a delightful meal.
Notes
Tried this recipe?Let us know how it was!
