Beijing Boiled Lamb Head
Beijing boiled lamb head, white broth, tender meat, served with garlic sauce, pure and classic Beijing snack.
Ingredients
12 items- Lamb head 1 (about 1500g)
- Ginger 30g
- Scallions 2
- Cooking wine 3 tbsp
- Sichuan peppercorns 2 tsp
- Star anise 3
- Cinnamon stick 1 small piece
- Garlic 5 cloves
- Light soy sauce 3 tbsp
- Black vinegar 2 tbsp
- Sugar 1 tsp
- Sesame oil 2 tsp
Nutrition
Steps （8 steps）
Use an open flame to singe the lamb head's skin, then scrape clean with a knife. Remove impurities from mouth and nose, soak in water for 30 minutes, changing water twice to remove blood.
In a large pot add enough cold water, put in the lamb head, add 3 slices ginger, 1 scallion section and 2 tbsp cooking wine. Boil over high heat, skim foam, cook 3 minutes, rinse with warm water.
Wrap Sichuan peppercorns, star anise, and cinnamon in a cheesecloth bag. Slice ginger and cut scallions into sections.
In a large clay pot add enough water (about 4000ml), add lamb head, spice bag, remaining ginger and scallions. Bring to boil over high, then reduce to low heat, keep surface barely bubbling, skim foam, cover and simmer about 80 minutes until meat can be pierced easily with chopsticks.
Remove lamb head, let cool to room temperature on a plate. Then refrigerate for 2 hours to firm the meat for easier slicing.
Take lamb head out, cut along the seams to remove meat pieces. Use a sharp knife to slice against the grain into thin slices about 0.2-0.3 cm thick, arrange neatly on a plate.
Make garlic dipping sauce: in a small bowl, combine mashed garlic, light soy sauce, black vinegar, sugar and sesame oil. Stir and let sit for 5 minutes to blend flavors.
Arrange sliced lamb neatly on a plate, garnish with fresh cilantro if desired. Serve with dipping sauce. Dip each slice before eating for tender, pure flavor.
Tips
Keep the heat at a bare simmer when boiling the lamb head; do not let it boil vigorously which toughens the meat. Slice as thinly as possible; using a slicer helps. The dipping sauce can be replaced with salt and pepper or chili sauce according to taste.
You May Also Like
More recipes you might enjoy
Peking Duck
A world-renowned classic of Beijing cuisine, featuring crispy skin and tender, juicy meat. Served with thin pancakes, sweet bean sauce, and scallion shreds, each bite is a perfect harmony of textures and flavors. Enjoy authentic Peking Duck at home!
Salt-Baked Chicken (Yan Ju Ji)
A Hakka classic from Guangdong, this dish uses a crust of coarse salt to slowly cook the chicken, sealing in its natural juices. The result is golden, savory skin and incredibly tender, succulent meat, infused with the delicate aroma of sand ginger and salt. A must-try for festive dinners.
Fuqi Feipian (Sichuan Beef and Tripe Slices)
A crown jewel of Sichuan cold dishes, Fuqi Feipian combines tender slices of beef and offal with a fiery and numbing chili oil sauce. Its rich texture and bold flavors make it an irresistible appetizer for any banquet.
Sichuan Pickled Cabbage Fish
A classic Sichuan dish with a tangy and spicy broth, tender fish fillets. The pickled cabbage perfectly removes any fishy taste, and the combination of dried chilies and Sichuan peppercorns warms the appetite. Great for family gatherings or dinner parties.