Shanxian Lamb Soup

Name: Shanxian Lamb Soup
Prep time: 25 min
Cook time: 2 h 30 min
Total time: 2 h 55 min
Cuisine: Chinese
Ingredients: 500 g Lamb (cut into 10 cm long, 3.3 cm wide, 3.3 cm thick pieces); Lamb bones (broken and laid at the bottom of the pot), to taste; 5 g Sichuan peppercorns; 5 g Cinnamon bark; 5 g Dried tangerine peel; 50 g Cilantro (finely chopped); 5 g Black cardamom; 10 g Galangal; 5 g Angelica root; 10 g Scallion (cut into sections); 15 g Refined 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; Lamb fat, to taste; Ginger slices, to taste

A traditional signature dish from Shan County, Shandong. It has a creamy white, savory broth with no muttony odor or gaminess, and a rich, mellow flavor that is never greasy.

2h 55m

Easy

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Ingredients

Lamb (cut into 10 cm long, 3.3 cm wide, 3.3 cm thick pieces) 500 g

Lamb bones (broken and laid at the bottom of the pot) to taste

Sichuan peppercorns 5 g

Cinnamon bark 5 g

Dried tangerine peel 5 g

Cilantro (finely chopped) 50 g

Black cardamom 5 g

Galangal 10 g

Angelica root 5 g

Scallion (cut into sections) 10 g

Refined 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

Lamb fat to taste

Ginger slices to taste

Instructions

Initial Preparation

Wash the lamb and cut it into 10 cm long, 3.3 cm wide, 3.3 cm thick pieces. Break the lamb bones and lay them at the bottom of the pot, then 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 discard the broth. Add fresh water, bring to a rolling boil over high heat, and skim off the foam again.

Skim Foam Again

Add an appropriate amount of fresh water; after boiling, skim off the foam again. Then add the lamb fat and simmer briefly, and skim the foam one more time.

Flavor Stewing

Wrap the Sichuan peppercorns, cinnamon bark, dried tangerine peel, black cardamom, galangal, and angelica root in a cheesecloth to make a spice bag. Place the bag together with the ginger slices, scallion sections, and refined salt into the pot. Continue cooking over high heat until the lamb is about 80% cooked, then add the chili oil and Sichuan peppercorn water, and simmer for about two hours. Keep the soup pot at a rolling boil throughout.

Plating

Remove the cooked lamb and slice it thinly against the grain. Place in a bowl and sprinkle with chopped cilantro to make the lamb soup. Chili oil and scallion sections can be served in a small dipping dish, and lotus leaf pancakes on a large plate, both brought to the table alongside the lamb soup.