Lamb spine hot pot

Method

1. 1 Soak the sheep's spine in cold water for 2 hours, changing the water three times to remove all the blood.
2. 2 Blanch for 10 minutes, then rinse and simmer with ginger, cinnamon, and star anise for 2 hours.
3. 3 Simmer for a full two hours so that the meat around the bone separates easily when gnawed; simmering for too short a time will leave the meat sticking tightly.
4. 4 Skim off the foam continuously for the first 20 minutes to keep the broth clear.
5. 5 Add the diced beets during the last 30 minutes.
6. 6 Place the entire pot in the center of the table along with a dipping bowl containing dried chili peppers, Sichuan peppercorns, crushed garlic, and hot broth.

With an appliance

• Pressure cooker 2 hr

  Replace step 2: simmer under high pressure for 45 minutes, then release the pressure naturally; add the radishes after opening the lid.