Lamb Spine Hot Pot (Yang Xie Zi)
A traditional Northern Chinese dish featuring tender, slow-braised lamb spine served in a rich, flavorful broth.
Story
Yang Xie Zi, affectionately named 'lamb scorpion' because the shape of the spinal bones resembles a scorpion's tail, is a beloved winter comfort food originating from Beijing. This deeply communal dish centers around lamb spine simmered for hours in a rich, aromatic, and savory broth. Diners gather around the bubbling pot to enjoy the fall-off-the-bone meat, often extending the meal by cooking vegetables and noodles in the deeply flavorful stock afterwards.
Ingredients
lamb spine
as needed
scallion
as needed
ginger
as needed
Sichuan peppercorn
as needed
chili pepper
as needed
star anise
as needed
bay leaf
as needed
meat stew spice mix
as needed
Instructions
1
Step 1
We soak the lamb spine in cold water for 1 to 2 hours to draw out part of the blood.
2
Step 2
This is the water after soaking the lamb spine.
3
Step 3
We change to clean water, add scallions, ginger, and cooking wine, and blanch the lamb spine.
4
Step 4
Once the pot boils, skim off the blood foam.
5
Step 5
This is a spice packet bought at a seasoning shop, which is also sold in supermarkets; just add some chili peppers and Sichuan peppercorns and it's ready.
6
Step 6
We pour in oil, add rock sugar, and fry the sugar color.
7
Step 7
Look, now we can put the blanched lamb spine in and stir-fry it in the sugar color.
8
Step 8
First pour in all the seasonings, then pour in the blanched lamb spine.
9
Step 9
Pour in dark soy sauce for coloring.
10
Step 10
Pour the stir-fried lamb spine into the electric pressure cooker.
11
Step 11
Pour in the water used earlier to blanch the lamb spine, making sure to filter out the blood foam thoroughly, add 3 small spoons of salt.
12
Step 12
Pressure cook for 15-20 minutes.
13
Step 13
After opening the pot, add some MSG or chicken bouillon~!
14
Step 14
Lamb spine pairs well with rice, doesn't it?
