Photograph of the finished Lamb spine hot pot

China · Lẩu xương sống cừu gặm

Lamb spine hot pot

3 hr Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Sheep spine Sheep spine 5.3 lb
  • Photograph of Ginger Ginger 5.6 oz
  • Photograph of Cinnamon and star anise Cinnamon and star anise 1.1 oz
  • Photograph of White radish White radish 2.2 lb
  • Photograph of Sichuan peppercorns Sichuan peppercorns 0.8 oz
  • Photograph of Sichuan dried chili peppers Sichuan dried chili peppers 2.1 oz
  • Photograph of Spring onion Spring onion 5.6 oz
  • Photograph of Herbs Herbs 4.2 oz
  • Photograph of Salt Salt 1.7 oz
  • Photograph of Garlic Garlic 32 cloves

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.

Start cooking