Lamb Hidden Fish
A historic dish from Xuzhou, lamb and crucian carp are stewed together, creating a harmonious blend of flavors. The milky broth is rich and nourishing for winter.
Ingredients
11 items- Lamb rib with skin 500g
- Crucian carp 1 (about 300g)
- Ginger 1 piece
- Scallion 2 stalks
- Cooking wine 2 tbsp
- Salt to taste
- White pepper a pinch
- Star anise 2 pieces
- Cinnamon 1 small stick
- Bay leaves 2 pieces
- Cooking oil as needed
Nutrition
Steps （7 steps）
Cut lamb into 10cm square, cut pocket without piercing. Blanch in cold water with ginger and wine, boil, skim, rinse.
Fillet carp, debone. Marinate with wine, salt, ginger for 10 min.
Stuff fillets into lamb pocket, secure with toothpicks.
Sauté ginger and scallion in oil. Fry lamb until golden, splash wine.
Add boiling water to cover, add star anise, cinnamon, bay leaves. Bring to a boil, then simmer for 90 min until tender.
Season with salt and white pepper. Reduce sauce over high heat until thick and milky.
Remove lamb, remove toothpicks, plate. Pour over sauce, garnish with scallion or cilantro.
Tips
Ensure the pocket is not cut through; blanch lamb first to reduce gamey flavor; slow simmer for tender texture.
You May Also Like
More recipes you might enjoy
Lanzhou Lamian (Lanzhou Pulled Noodles)
A signature of Northwest Chinese cuisine, Lanzhou Lamian features hand-pulled noodles with a chewy texture, served in a clear and savory beef broth topped with fragrant chili oil. Known for its 'five elements'—clear soup, white radish, red chili, green herbs, and yellow noodles—it's an iconic comfort food.
Steamed Pork Ribs with Black Bean Sauce
A classic Cantonese dish, Steamed Pork Ribs with Black Bean Sauce is beloved for its rich, savory black bean aroma and tender, juicy pork. The gentle steaming method preserves the natural flavors of the ribs, while the aromatic sauce infuses every bite. Perfect with steamed rice.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.