Jianyang Lamb Soup
Jianyang lamb soup features milky white broth, rich flavor without gamey taste, served with a special dipping sauce. A classic Sichuan winter warmer.
Ingredients
13 items- Bone-in lamb (leg or belly) 1 kg
- Lamb bones (marrow bones) 500 g
- Ginger 30 g
- Green onions 2
- Sichuan peppercorns 1 tbsp
- Cooking wine 2 tbsp
- Salt to taste
- White pepper powder 1 tsp
- Water 3000 ml
- Cilantro to taste
- Chopped green onions to taste
- Chili flakes (for dipping sauce) 2 tbsp
- Ground Sichuan pepper (for dipping sauce) 1 tsp
Nutrition
Steps （8 steps）
Soak lamb and bones in cold water for 1 hour, changing water twice to remove blood. Drain well.
Place soaked lamb and bones in a pot with cold water, add ginger, green onion, and cooking wine. Bring to a boil over high heat, skim foam, cook 3 minutes, then rinse with warm water.
In a large pot, add about 3000 ml water, blanched lamb and bones, smashed ginger, green onion, and Sichuan peppercorns. Bring to a boil over high heat.
Keep boiling vigorously for 20 minutes until broth turns milky white, then reduce to medium-low heat, cover, and simmer for 1.5–2 hours until lamb is tender and easily pierced with chopsticks.
Remove lamb, let cool, debone and slice or chunk the meat. Keep bones simmering in the broth.
Return lamb to the broth, season with salt and white pepper, and cook for 5 more minutes to blend flavors.
Prepare dipping sauce: in a small bowl, mix chili flakes, ground Sichuan pepper, a pinch of salt and MSG. Ladle a spoonful of hot broth over the mixture, stir, and top with cilantro and green onions.
Ladle the soup into bowls, garnish with cilantro and green onions, and serve with the dipping sauce on the side.
Tips
For a creamy white broth, keep the soup at a vigorous boil to emulsify the fat. Rinsing the meat after blanching removes excess grease. For an extra rich soup, press the marrow from the bones into the broth using a ladle.
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