Sour Soup Lamb

Ingredients

• Lamb ribs 600g, cut into pieces
• Ningxia sour soup base (or sauerkraut brine) 200ml
• Tomatoes 2, chopped
• Tofu 200g, cubed
• Wood ear mushrooms 50g, soaked
• Ginger 15g, sliced
• Garlic 4 cloves
• Dried red chilies 3
• Cooking wine 15ml
• Salt to taste
• White pepper 3g
• Cilantro for garnish

Cooking Steps

1. 1. Blanch the lamb ribs in boiling water for 5 minutes. Drain and rinse well.
2. 2. Heat oil in a pot. Fry the lamb chops until lightly browned. Add ginger, garlic and dried chilies.
3. 3. Add chopped tomatoes and cook for about 3 minutes until soft.
4. 4. Add sour soup base and enough water to cover the mutton. Bring to a boil, then reduce to a simmer.
5. 5. Add tofu and fungus. Simmer over low heat for 30-40 minutes, until the lamb is tender and the soup is rich.
6. 6. Add salt and white pepper to taste. Garnish with cilantro and serve hot with rice or noodles.

Cultural Tips

Ningxia’s sour soup tradition is influenced by Han fermentation technology and Hui Muslim cooking methods. This fusion dish is especially popular in the summer, as the rich broth is believed to stimulate appetite and aid digestion in hot weather.