Beijing Lamb Head Meat
A classic Beijing cold dish: boiled lamb head sliced thin, served with Sichuan pepper salt. Crisp texture, pure flavor, perfect with drinks.
Ingredients
12 items- Lamb head 1 (about 2 kg)
- Sichuan peppercorns 1 tbsp
- Salt 2 tsp
- Cooking wine 2 tbsp
- Scallions 1
- Ginger 1 piece
- Star anise 2
- Cinnamon stick 1 small piece
- Bay leaves 2
- Cloves 3
- Sichuan pepper powder 1 tsp
- Salt (dipping) 1 tsp
Nutrition
Steps （7 steps）
Soak lamb head in water for 2 hours, changing water twice to remove blood. Scrape surface clean and rinse.
Place lamb head in a pot with enough water; bring to a boil and skim off foam. Remove and rinse with warm water.
In another pot, add enough water to cover the head, add Sichuan peppercorns, salt, cooking wine, scallion, ginger, star anise, cinnamon, bay leaves, cloves. Bring to a boil, then simmer over low heat for 1.5 hours until meat is tender and easily pierced with chopsticks.
Turn off heat, let cool in the broth until warm (about 30 min). Remove meat and cartilage (ears, tongue), wrap tightly in plastic wrap to form a roll.
Refrigerate the roll for at least 2 hours to firm up, making slicing easier.
Unwrap the roll and slice as thin as possible using a sharp knife.
Arrange slices neatly on a plate. Serve with dipping salt (mix Sichuan pepper powder with salt).
Tips
Simmer over low heat to keep meat tender. Chilling makes slicing easier and texture crisper. Traditional plain boiled with pepper salt; you can also serve with garlic vinegar sauce.
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