Chinese Lamb Hot Pot 羊腩煲
User Reviews
4.9
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Prep Time
30 mins
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Cook Time
2 hrs
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Total Time
2 hrs 30 mins
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Servings
6 servings
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Course
Main Course
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Cuisine
Chinese
Chinese Lamb Hot Pot 羊腩煲
Description
Preparation begins with soaking dried mushrooms and tangerine peel, peeling and detoxifying fresh bamboo shoots by boiling with salt, and chopping the various aromatics including ginger, garlic, sugarcane, and grass fruit. Lamb belly is briefly seared and parboiled, removing impurities before cooking in a white wok with aromatic stir-fry base of ginger and garlic. Sauces including oyster sauce, Zhuhou sauce, and Shaoxing wine contribute savory depth while fermented bean curd, rock sugar, cinnamon, and other traditional Chinese ingredients build layers of flavor.
The hot pot cooking style involves simmering the lamb and accompaniments until tender, creating a rich and fragrant broth with balanced sweetness and spiced undertones. Textures from bamboo shoots and water chestnuts provide contrast to the tender lamb, while the sauce base enhances mouthfeel and savory richness. This preparation highlights complex Chinese seasoning elements for a hearty, comforting dish.
Ingredients
- 2 pounds lamb belly
- 2 bamboo shoots winter
- 10 pieces water chestnut
- 2 sugarcane small pieces
- 2 pieces ginger
- 6 cloves garlic
- 2 garlic bulbs
- 2 Tangqin trees
- 10 dried mushrooms
- 1 bamboo shoots fried, pack
- 1 piece of grass fruit
- 1 piece cinnamon
- 2 pieces Tangerine Peel
- 4 tbsp oyster sauce
- Nanru 2 bricks with juice
- 4 tbsp Zhuhou sauce
- 3 pieces fermented bean curd
- 1 rock sugar large
- 1 tbsp dark soy sauce
- 4 tbsp Shaoxing wine
Fermented bean curd dipping sauce:
- 4 pieces fermented bean curd
- 2 poons granulated sugar
- 2 lemon leaves
- sesame oil xu unclear
Instructions
- Begin by soaking the mushrooms and tangerine peel, then proceed to wash and cut the remaining ingredients.
- Peele and remove the tough parts from the fresh winter bamboo shoots, then chop them into pieces. Next, add a tablespoon of salt to boiling water and cook the bamboo shoots for 12 minutes. This is a detoxification process essential for safe consumption. Otherwise, you can opt for canned bamboo shoots, although they don't match the flavor and texture of fresh winter bamboo shoots.
- Place the lamb belly pieces in a white wok and briefly sear them. Boil them in water for 2 minutes, then remove and set aside.
- Heat oil over medium heat, add ginger slices and garlic, stir-fry until fragrant. Then, introduce southern milk, Zhuhou sauce, and oyster sauce. Continue to stir-fry until the sauce becomes aromatic. Add the lamb brisket and mushrooms, stir-frying until well combined.
- Pour in wine, stirring thoroughly. Afterward, add water, rock sugar, cloves, cinnamon bark, tangerine peel, sugarcane, winter bamboo shoots, and water chestnuts. Cover and simmer, initially on high heat for the first 10 minutes, followed by low heat for 60 minutes. Turn off the heat and let it sit for 30 minutes.
- After the 30-minute resting period, add a tablespoon of dark soy sauce and bring the mixture to a boil over medium heat. Reduce the heat to low and taste-test it. If it suits your preference, incorporate the fried bamboo shoots and cook for an additional 10 minutes. Finally, add the garlic and Tang Qin, allowing it to simmer for an additional minute. Your dish is now ready! Serve the mutton with chard and spinach for a delightful meal. It's incredibly delicious!
- Finally, add the garlic and Tang Qin, allowing it to simmer for an additional minute. Serve the lamb with spring onions for a delightful meal.
Notes
User Reviews
Overall Rating
4.9
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