June Fresh Lamb
A traditional specialty from Gansu, also known as Water Basin Lamb, featuring tender meat in a clear, light broth with a fresh and smooth flavor.
Ingredients
lamb (boneless)
2500 g
salt
50 g
Sichuan peppercorns
2.5 g
scallion segments
15 g
cassia bark
10 g
ginger slices
15 g
star anise
10 g
cooking wine
50 g
apple
5 g
MSG
5 g
Instructions
1
Step 1
Debone the lamb, then wash the lamb meat and the bones separately.
2
Step 2
Place the lamb in a pot, add water and bring to a boil. Crack the bones and add them in, then continue to cook together for half an hour. Remove the lamb and cut it into small pieces.
3
Step 3
Arrange the cut lamb pieces back in the original pot, pour in the original broth used to cook the lamb, and bring to a rolling boil over high heat. Add the cassia bark and the other spices (tied in a cloth bag), the scallion segments, ginger slices, and cooking wine. Switch to medium heat and simmer for about 3 hours, then add salt to taste. Slow-cook for another 10 hours over low heat, skimming off the oil foam. Lift the meat out onto a cutting board, cut it into blocks, and arrange in bowls. Immediately pour the original broth over the meat, add a pinch of MSG, and serve.
