Shan County Lamb Soup

Name: Shan County Lamb Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Ingredients: 500 g lamb; 5 g Sichuan peppercorns; 5 g cinnamon bark; 5 g dried tangerine peel; 50 g cilantro; 5 g black cardamom; 10 g galangal; 5 g angelica root; 10 g scallion; 15 g fine salt; 25 g chili oil; 15 g Sichuan peppercorn water; 5 g ground cloves; 5 g ground cassia buds; 5 g soy sauce; 25 g sesame oil

A celebrated Shandong specialty with a milky-white broth, free of gamey odor, rich in aroma, and never greasy.

2h 55m

Easy

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Ingredients

lamb 500 g

Sichuan peppercorns 5 g

cinnamon bark 5 g

dried tangerine peel 5 g

cilantro 50 g

black cardamom 5 g

galangal 10 g

angelica root 5 g

scallion 10 g

fine salt 15 g

chili oil 25 g

Sichuan peppercorn water 15 g

ground cloves 5 g

ground cassia buds 5 g

soy sauce 5 g

sesame oil 25 g

Instructions

Preparation

Wash the lamb and cut it into blocks 10 cm long, 3.3 cm wide, and 3.3 cm thick.

Blanching to remove odor

Break the lamb bones and spread them across the bottom of the pot, place the lamb on top, add water until it covers the meat, bring to a rolling boil over high heat, skim off all the blood foam, and pour off and discard this broth.

Cooking

Add fresh water, bring to a rolling boil over high heat, and skim off the foam. Add an appropriate amount of additional water, bring to a boil again and skim off the foam once more, then add the lamb fat and simmer briefly before skimming the foam one more time.

Seasoning and braising

Wrap the Sichuan peppercorns, cinnamon bark, dried tangerine peel, black cardamom, galangal, and angelica root in cheesecloth to make a spice sachet. Place it in the pot together with ginger slices, scallion segments, and fine salt. Continue cooking over high heat until the lamb is about 80 percent done, then add the chili oil and Sichuan peppercorn water and simmer for about two more hours. Keep the broth at a rolling boil throughout.

Plating and serving

Lift out the cooked lamb, slice it thinly against the grain, arrange the slices in a bowl, sprinkle with chopped cilantro, and ladle in the broth to make the soup. Place chili oil and scallion segments in a condiment dish and serve lotus-leaf flatbreads on a large plate alongside the lamb soup. When eating, add a little chili oil, sandwich the scallion segments inside the flatbread, and enjoy together with the lamb soup.