Sheep and Scorpion Hot Pot

Yáng Xiēzi (Lamb Spine Hotpot) is a beloved Beijing winter specialty. The name refers to the lamb vertebrae that resemble scorpion tails when cut. This rich, milky-broth hotpot features tender lamb spine meat and bone marrow, simmered with over 20 spices for hours, creating a deeply nourishing and aromatic dish.

食材清单

• 1 kg lamb spine (cut into segments)
• 500 g lamb ribs
• 2 star anise
• 3 cinnamon sticks
• 5 dried red chilies
• 2 tbsp Sichuan peppercorns
• 1 tbsp fennel seeds
• 3 slices ginger
• 4 scallions
• 3 cloves garlic
• 2 tbsp fermented tofu (furu)
• 1 tbsp cooking wine
• Salt to taste
• For dipping: napa cabbage, tofu, sweet potato noodles

制作步骤

1. 1. Wash and cut the lamb and scorpion hotpot into pieces, blanch them in water to remove the blood foam and set aside.
2. 2. Heat oil in a pot and sauté onions, ginger and garlic.
3. 3. Add the lamb and scorpion in the hot pot and fry until the surface is slightly brown.
4. 4. Add lamb spine, bay leaves, green onions, ginger and appropriate amount of hot water
5. 5. Bring to a boil, then turn to low heat and simmer for 40-60 minutes
6. 6. Add salt and pepper, reduce the juice over high heat, and serve.