Instant-Boiled Lamb (Suan Yang Rou)
Slice the lamb, blanch in hot pot until just cooked, then remove and serve with the prepared dipping sauce and pickled garlic.
Ingredients
Lamb (remove tendons and bones, cut into thin slices)
750 g
Napa cabbage
to taste
Cellophane noodles
to taste
Sweet pickled garlic
to taste
Sesame paste
to taste
Pickled chive flowers
to taste
Fermented tofu
to taste
Soy sauce
to taste
Chili oil
to taste
Fermented shrimp oil
to taste
Sesame oil
to taste
Shaoxing wine
to taste
MSG
to taste
Clear broth (for hotpot)
to taste
Instructions
1
Prepare the Ingredients
Remove the tendons and bones from the lamb, then cut it into thin slices.
2
Make the Dipping Sauce
Combine the sesame paste, pickled chive flowers, fermented tofu, soy sauce, chili oil, fermented shrimp oil, sesame oil, Shaoxing wine, and MSG to taste into a dipping sauce.
3
Cook and Serve
Pour the clear broth into the hotpot and bring it to a boil. Dip the lamb slices into the simmering broth until just cooked, then lift them out, dip them into the sauce, and eat alongside the sweet pickled garlic.
