Lamb Hot Pot (Shuan Yangrou)
A classic northern Chinese winter dish, featuring paper-thin lamb slices quickly boiled in a fragrant broth and dipped in a savory sesame sauce.
Ingredients
12 items- Lamb (leg or shoulder) 500g
- Spring onion 1
- Ginger 1 piece
- Dried red chilies 2
- Sichuan peppercorns 1 tsp
- Goji berries 10
- Red dates 3
- Water 1500 ml
- Sesame paste 3 tbsp
- Chive flower sauce 2 tbsp
- Fermented tofu 2 pieces
- Coriander to taste
Nutrition
Steps （6 steps）
Cut spring onion into sections and slice ginger. Place water, spring onion, ginger, dried chilies, Sichuan peppercorns, goji berries and red dates in a pot. Bring to a boil over high heat, then reduce to low heat, cover and simmer for 20 minutes, skimming any foam.
Prepare the dipping sauce: In a bowl, gradually add about 100 ml warm water to the sesame paste while stirring in one direction until smooth. Add chive flower sauce, mashed fermented tofu, a pinch of sugar and salt. Mix well. Sprinkle chopped coriander on top.
Place the lamb in the freezer for about 30 minutes until slightly firm, then slice it into paper-thin pieces (1-2 mm thick). If using pre-sliced lamb, thaw and arrange on a plate.
Wash napa cabbage and cut into chunks, cut firm tofu into thick slices, soak mung bean noodles in warm water until soft. Arrange the side dishes on separate plates.
Strain the broth to remove solids and transfer to a hot pot. Bring to a full boil over high heat. Put a small amount of lamb slices into the broth, using chopsticks to separate them. Cook until they change color (10-15 seconds) and immediately lift out.
Dip the cooked lamb in the sesame dipping sauce and enjoy with the side dishes while hot. Do not boil too much lamb at once; keep the broth boiling and cook in batches.
Tips
The lamb should be sliced extremely thin; freezing it for half an hour makes slicing easier. Thin the sesame paste with warm water for a smoother texture. Keep the broth at a rolling boil when cooking the lamb, and remove the slices as soon as they change color to avoid overcooking.
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