Jianyang Lamb Soup
Jianyang Lamb Soup features a creamy white broth, fresh and not gamey, rich and nourishing. Simmered for hours, it warms both body and soul, perfect for cold winter days.
Ingredients
10 items- Bone-in lamb 1000g
- Lamb bones 500g
- Ginger 30g
- Scallions 2 stalks
- Sichuan peppercorns 1 tbsp
- Cooking wine 2 tbsp
- Salt To taste
- Ground white pepper 1 tsp
- Cilantro Some
- Chopped scallions Some
Nutrition
Steps （8 steps）
Soak lamb and bones in water for 1 hour, changing water 2-3 times to remove blood. Drain and rinse.
Put lamb and bones in cold water, add ginger slices, scallions, wine. Bring to a boil, skim foam, cook 3 minutes, then remove and rinse with warm water.
Place lamb and bones in a large pot, add enough water (about 3L), ginger, scallions, Sichuan pepper. Bring to a boil over high heat.
Maintain high heat and boil vigorously for 20 minutes, allowing the broth to emulsify and turn white. Skim off impurities and fat.
Reduce heat to low, cover, and simmer for 2 hours until lamb is tender and broth is thick and white. Lamb should be easily pierced with chopsticks.
Remove cooked lamb, let cool slightly, debone and cut into thick slices or chunks.
Put bones back into broth, boil for another 30 minutes to enrich flavor. Strain out bones, season broth with salt and white pepper.
Place lamb pieces in serving bowls, ladle hot broth over them. Garnish with cilantro and scallions. Serve with a dry dip of chili powder, Sichuan pepper powder and salt.
Tips
Key tips: Soak lamb at least 1 hour to remove blood; rinse thoroughly after blanching; maintain high heat for first 20 minutes to achieve creamy soup; serve with a dry dip of chili and Sichuan pepper powder for extra flavor.
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