Photograph of the finished Lamb hot pot

China · Lẩu cừu nước dùng thảo mộc

Lamb hot pot

2 hr 20 min Hands-on time
MediumDifficulty
5 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Lamb Lamb 1.1 kg
  • Photograph of Beef bones Beef bones 800 g
  • Photograph of Goji berries Goji berries 32 g
  • Photograph of Dried jujube Dried jujube 16
  • Photograph of Ginger Ginger 60 g
  • Photograph of Chinese cabbage Chinese cabbage 600 g
  • Photograph of White radish White radish 400 g
  • Photograph of Glass noodles Glass noodles 240 g
  • Photograph of Spring onion Spring onion 100 g
  • Photograph of Five-spice powder Five-spice powder 8 g

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.

Start cooking