Henan Huimian Lamb Broth
The signature lamb broth for Henan Huimian (stewed noodles), slow-simmered with lamb bones and meat, and enhanced with a special spice pouch.
Story
This rich and aromatic lamb broth is the comforting soul of traditional Henan Huimian. Through hours of patient simmering, a deeply flavorful liquid gold is created, serving as a heartwarming foundation that truly captures the essence of central Chinese culinary heritage.
Ingredients
Lamb (cut into large chunks)
as needed
Lamb bone frame (washed)
as needed
Lamb fat (washed and diced)
as needed
Ginger (smashed)
as needed
Green onion (tied in a knot)
as needed
Cooking wine
to taste
Salt
to taste
Spice packet (Sichuan peppercorn, star anise, sand ginger, cinnamon, fennel, cao guo, galangal, clove wrapped in gauze)
1 packet
Instructions
1
Wash and Soak
Cut the meat into large pieces, wash them together with the lamb bones in clean water, then place them in clean water to soak for about 1 hour before removing.
2
Boil the Soup Base
Place the lamb bones in a stainless steel pot, add an appropriate amount of clean water, and bring to a boil over high heat. Skim off the floating scum completely, then add the diced lamb fat, ginger, and scallions. Pour in the cooking wine and boil over medium heat for about 2 hours.
3
Add Spices and Cook the Meat
Add the spice bag and boil for about 1 hour until the fragrance is released. Add the lamb meat pieces, reduce to low heat, and simmer for about 5 hours. Season with salt.
4
Finish the Soup
Remove the lamb meat and let it cool. Separately, skim off the floating oil clean from the surface of the soup (reserve for later use). The lamb soup is now complete.
