Lamb Spine Hot Pot
Lamb spine bones are blanched, then stir-fried with rock sugar, aromatics, dried chilies, and hot pot seasoning before simmering in the reserved broth for an hour and a half. Tender meat falls off the bone in a spicy, numbing broth, a hearty winter hot pot.
Instructions
- 1
Soak the lamb spine in cold water for one hour, then rinse it clean.
- 2
Put the lamb spine in a pot with cold water, skim off the foam, take it out and set aside, and set aside the broth.
- 3
Add oil to the pot, stir-fry rock sugar until it caramelizes, then add lamb spine bones and stir-fry.
- 4
Add chopped green onions, chili peppers, Sichuan peppercorns, ginger slices, bay leaves, red dates, and other ingredients and stir-fry until fragrant. Add cooking wine, light soy sauce (or soy sauce) and continue to stir-fry, then add hot pot ingredients and stir-fry.
- 5
Add the soup, boil on high heat for 20 minutes, then reduce to low heat and simmer for an hour and a half, and add 2 small spoons of salt in the last ten minutes.
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Ingredients
Main Ingredients
- lamb spine2 斤
- white radish半根
- hot pot ingredients3 大勺
- red date2 piece
Seasonings
- Dried chili6 piece
- Sichuan pepper20 grain
- Bay leaf6 slice