Beijing Lamb Spine (Lamb Spine Stew)
A classic Beijing stew of lamb spine, slow-cooked until tender, rich in marrow and deep flavors, perfect for warming up in winter.
Ingredients
16 items- Lamb spine (lamb backbone) 2.2 lbs
- Ginger 0.5 oz
- Scallions 2 stalks
- Sichuan peppercorns 2 tsp
- Star anise 3
- Cinnamon stick 1 small piece (2 inches)
- Dried chili peppers 0.3 oz (10-12)
- Bay leaves 2
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine 2 tbsp
- Rock sugar 0.5 oz (1 tbsp)
- Fermented tofu 2 cubes
- Salt 1 tsp
- White pepper 0.5 tsp
- Cilantro 1/4 cup
Nutrition
Steps （7 steps）
Soak lamb spine in cold water for 30 minutes, changing water twice, to remove blood. Drain.
Place lamb spine in pot with cold water, add ginger, scallions and wine. Bring to a boil over high heat, skim off foam. Boil 2 min, then rinse with warm water.
Heat oil in wok over low heat. Add Sichuan peppercorns, star anise, cinnamon, bay leaves, dried chilies, ginger and scallions. Stir-fry about 1 minute until fragrant.
Add lamb spine, turn to medium heat, stir-fry for 2 min. Add light and dark soy sauce and wine, stir until evenly colored.
Add enough hot water to cover lamb. Add rock sugar and mashed fermented tofu. Bring to a boil, then lower to a simmer, cover, and cook for 1.5 hours until meat is tender.
Uncover, turn to high heat to reduce sauce until thickened enough to coat spoon. Season with salt and white pepper, stir, then turn off heat.
Transfer lamb spine to a deep serving bowl, pour sauce over, garnish with cilantro, and serve hot.
Tips
Slow simmering is key to tender meat and rich flavor. Do not use high heat. Adjust cooking time depending on meat; it's ready when a chopstick pierces easily through the thickest part. Fermented tofu is essential for the unique rich sauce.
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