Lamb and Fish Soup with Bamboo Shoots
A warming clay pot soup that combines tender lamb pieces with flaky fish and crisp winter bamboo shoots. The broth becomes rich and complex as the ingredients simmer together, creating a comforting dish perfect for colder days.
Story
This rustic soup brings together two protein sources in a single pot, a creative combination that's popular in eastern Chinese home cooking. The lamb provides deep savory notes while the fish adds lightness to the broth. Winter bamboo shoots contribute a subtle crunch and seasonal freshness.
Ingredients
Lamb shoulder, cubed
400g
Whole carp or tilapia, cleaned
1 fish (~350g)
Winter bamboo shoots, sliced
150g
Fresh ginger, sliced
4 pieces
Garlic cloves, crushed
3
Scallions, trimmed and cut
3 stalks
Shaoxing wine
2 tablespoons
Salt
to taste
Water
2 liters
Instructions
1
Prepare the lamb
Cut the lamb into bite-sized cubes. Bring a pot of water to boil, add the lamb pieces, and let them cook for 2-3 minutes until the surface turns gray. Drain and rinse the lamb under warm water to remove the froth. This blanching step removes any gamey odors.
2
Start the broth
Transfer the blanched lamb to a clay pot or heavy-bottomed pot. Add fresh water (about 2 liters), ginger slices, and one tablespoon of Shaoxing wine. Bring to a gentle simmer over medium heat, then reduce to low. Cover and let cook for 25 minutes until the lamb becomes tender.
3
Add bamboo shoots
Add the sliced winter bamboo shoots to the pot. Continue simmering, covered, for another 15 minutes. The bamboo shoots will absorb the broth flavors while adding their own subtle sweetness and pleasant texture.
4
Sear the fish
While the broth simmers, heat a tablespoon of oil in a frying pan over medium-high heat. Season the cleaned fish with a pinch of salt. Place the fish in the hot oil and fry for 2-3 minutes on each side until golden and crispy. Remove and set aside.
5
Combine and finish
Gently place the fried fish into the simmering soup. Add the remaining Shaoxing wine and crushed garlic. Cook for another 5 minutes until the fish is heated through and has released its flavor into the broth. Season with salt to taste, then garnish with scallions. Serve hot directly from the pot.
