单县羊肉汤
Shanxian lamb soup is a famous traditional dish from Shandong. The broth is milky white, the lamb is tender with no gamey taste. Rich and warming, perfect for cold days.
Ingredients
13 items- Lamb (leg or belly) 1000g
- Lamb bones 500g
- Lamb offal (tripe, intestines) 300g
- Ginger 1 large piece (30g)
- Scallions 2
- Sichuan peppercorns 1 tablespoon
- Star anise 3
- Cinnamon stick 1 small piece
- Angelica dahurica (Bai Zhi) 2 slices
- Salt to taste (about 15g)
- White pepper 1 teaspoon
- Cilantro to taste
- Scallion greens to taste
Nutrition
Steps （7 steps）
Soak lamb and bones in cold water for 2 hours, changing water twice to remove blood. Drain and rinse.
Place lamb and bones in a pot with cold water, add smashed ginger and scallion sections. Bring to a boil over high heat, skim off foam. Boil for 5 minutes until no more scum.
Remove lamb and bones, rinse with warm water. Clean pot, return lamb and bones, add enough water (about 3 liters), spice bag, star anise, cinnamon, and Bai Zhi.
Bring to a boil then reduce to medium heat, maintain a gentle boil for 1.5 hours until broth is rich and milky white. Lamb is done when a chopstick easily pierces the thickest part. Remove lamb, slice thinly when cool. Keep bones in pot.
Blanch offal in cold water with ginger and scallion, boil for 3 minutes, drain and rinse. Add offal to the soup pot, simmer on medium heat for 30 minutes until tender.
Strain the broth through a fine sieve to remove bones and spices. Return broth to pot, bring to a boil over high heat, season with salt and white pepper. Adjust taste.
Place slices of lamb and offal in serving bowls, pour boiling broth until 80% full. Immediately sprinkle with cilantro and scallions. Serve. Can be served with chili oil or flatbread.
Tips
Key tips: ① Always blanch lamb and bones in cold water to remove gamey taste. ② Keep a rolling boil for milky white broth. ③ Cook lamb just until tender, not mushy. ④ Add salt at the end to prevent meat from toughening.
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