Lamb Head with Codonopsis and Wolfberry

Name: Lamb Head with Codonopsis and Wolfberry
Prep time: 40 min
Cook time: 3 h
Total time: 3 h 40 min
Ingredients: 1 (about 400 g) Lamb head (singed, scraped, deboned, and cut into pieces); 18 g Codonopsis root (softened and sliced); 10 g Wolfberries (impurities removed); 10 g Dried tangerine peel; 24 g Chinese yam (softened and sliced); 60 g Water chestnuts (sliced); 30 g Ham (sliced); 3 Eggshells; 500 g Stock; 5 g Salt; 1 g MSG

Sichuan-style Steamed Lamb Head with Codonopsis and Goji Berries. The lamb head is simmered until tender, deboned, then steamed with codonopsis root, goji berries, Chinese yam, and water chestnuts. The result is rich, succulent meat with a clear, refreshing broth.

3h 40m

Easy

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Ingredients

Lamb head (singed, scraped, deboned, and cut into pieces) 1 (about 400 g)

Codonopsis root (softened and sliced) 18 g

Wolfberries (impurities removed) 10 g

Dried tangerine peel 10 g

Chinese yam (softened and sliced) 24 g

Water chestnuts (sliced) 60 g

Ham (sliced) 30 g

Eggshells 3

Stock 500 g

Salt 5 g

MSG 1 g

Instructions

Prepare the herbs

Wash the codonopsis root and Chinese yam separately, then simmer until soft and slice. Remove impurities from the wolfberries.

Boil the lamb head

Singе the fine hair off the skin of the lamb head, place it in warm water and scrape clean, chop it in half, remove the brain, rinse away the blood, put it into a pot, add clean water and the eggshells, and simmer until the lamb head is cooked through. Remove and rinse clean.

Stew with the accompaniments

Return the lamb head to the pot and add a suitable amount of clean water. Add the dried tangerine peel, ham, and water chestnuts. Bring to a rolling boil over high heat, skim off the foam, move to gentle heat and stew until tender. Remove the lamb head, debone it, and cut it into strips and chunks.

Steam to finish the dish

Slice the water chestnuts and ham and arrange them in a serving bowl. Place the lamb pieces on top of the water chestnuts. Wash the codonopsis root, wolfberries, and Chinese yam and arrange them on top of the lamb. Pour in the original broth, cover, and steam over boiling water for about 1 hour. Remove, season with salt and MSG to taste, and serve.