Lamb hot pot

Method

1. 1 Blanch the lamb bones and meat for 5 minutes, then rinse off the foam; this step is crucial to ensuring the broth doesn't have an unpleasant smell.
2. 2 Simmer the bones with ginger and five-spice powder for 1 hour, then strain the broth.
3. 3 Add diced white radish to the pot and simmer for 20 minutes; the radish will absorb any remaining gamey smell from the lamb.
4. 4 Add the jujubes and goji berries during the last 10 minutes, then season with a little salt.
5. 5 Blanch the lamb slices for 10 seconds, then add the Chinese cabbage and vermicelli at the end of the meal, and sprinkle with green onions.

With an appliance

• Pressure cooker 55 min

  Replace step 2: simmer the bones in a pressure cooker for 30 minutes at high pressure, then release the pressure naturally and strain. The broth will be richer but needs to be filtered through a cloth because it will be cloudy.