Lamb in Water Basin

Name: Lamb in Water Basin
Total time: 2 h
Yield: 4
Cuisine: Chinese
Ingredients: 950g Lamb (Hind Leg); 550g Beef bone; 2500g Broth; 2 pieces star anise; 2 tablets Bay leaf; 3 capsules White cardamom; 1 piece Caoguo; 4 slices Dried ginger; 5 slices Tangerine peel; 1/2 teaspoon pepper; 1 teaspoon Fennel; 2s Chives; Some salt; Some White pepper; 30s Black Fungus; 2 rolls Rice noodles; Some chopped green onion; Some parsley

by Favored. Dazai.

4.9 (1)

Favorite

Difficulty

Hard

Time

2h

Serving

4

Lamb in water basin is called mutton in ancient times. It is mutton soup. The method of cooking is "Lamb is made into a casserole. There is a secret method besides green onions and peppers. Only use a few real almonds and boil it in running water until the bones become rotten." Said, cut lamb into small pieces, add green onions, peppers and almonds into a casserole, cook until the bones are crispy and the meat is rotten. Dazai’s method is similar, but to maintain the tenderness of the lamb, it is better to boil the lamb in large chunks, and then slice it after cooking. In order to boost the broth level, beef bones are added at the time of cooking, and then pigs are added. Bone can also be used. The soup is fresh, and the fans and fungus who have soaked the soup to their fullness naturally look ordinary, and the entrance is amazing.

Lamb in Water Basin

1. Lamb leg and beef bones are soaked overnight in clean water to remove blood.

2. Boil in boiling water for 5 minutes, remove and wash off the foam.

3. Put the spices in ingredient ① into the bag, put it into a deep pot with the broth, chives, blanched lamb and beef bones, and bring to a boil.

4. Turn to low heat and simmer for 2 hours until the lamb is cooked through.

5. Remove the lamb, cool at room temperature, and cut into 1 cm thick slices.

6. Re-boil the soup in the boiling pot, add salt and white pepper to taste according to personal taste.

7. Add the black fungus that has been soaked and washed beforehand, and cook until soft.

8. Add vermicelli and cook until soft.

9. Put the right amount of fungus and vermicelli in the bowl, spread the lamb slices, pour in the hot soup, sprinkle with chopped green onion and coriander.

Tips:
In Xi'an, the store usually rations a few small cakes, which is the perfect match for the legendary lamb, the crescent moon cake. Dazai often bake it, sandwiching thick slices of tender lamb, served with crisp sweet pepper rings and sour and salty pickled garlic slices, eating meat and soup, no matter the taste or taste, "How satisfied is it?" Got!