Beijing Lamb Trotters
A Beijing classic: lamb trotters braised until fall-apart tender, coated in a rich, savory glaze that's packed with collagen.
Ingredients
15 items- lamb trotters 500g
- rock sugar 30g
- scallions 3 sections
- ginger 4 slices
- star anise 2
- cinnamon stick 1 small piece
- Sichuan peppercorns 10
- dried chilies 2
- light soy sauce 2 tbsp
- dark soy sauce 1 tbsp
- cooking wine 2 tbsp
- salt 1 tsp
- cooking oil 2 tbsp
- water as needed
- chopped scallions for garnish
Nutrition
Steps （6 steps）
Wash and cut lamb trotters into pieces; blanch them in boiling water with ginger and wine for 3 minutes, then drain.
Heat oil and rock sugar on low heat, stirring until sugar melts to a reddish-brown; add trotters and stir-fry for 2 minutes to coat well.
Add scallions, ginger, star anise, cinnamon, Sichuan peppercorns, and dried chilies; stir-fry on high for 1 minute until fragrant, then add soy sauces.
Pour in enough hot water to cover the trotters and bring to a boil. Reduce heat, cover, and simmer for 1.5 hours until the meat is fork-tender.
Remove the aromatics; increase heat to reduce the sauce until thick. Season with salt and toss to coat the trotters.
Transfer the trotters to a plate, drizzle with remaining sauce, and garnish with chopped scallions.
Tips
Caramelize the sugar over low heat to avoid bitterness. For even softer trotters, extend the simmering time. Soaking them in water beforehand helps remove blood.
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