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How to Make Braised Lamb Spine: A Complete Guide

Braised lamb spine, or "yang xie zi," is a hearty, flavorful Chinese dish loved for its tender meat and rich broth. Here’s a step-by-step guide to perfecting it at home.

Ingredients: 2 lbs lamb spine (cut into pieces), 1 ginger slice, 3 scallions (tied), 1 star anise, 1 cinnamon stick, 2 dried chili peppers, 3 tbsp cooking wine, 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tbsp bean paste, salt, sugar, and water or broth.

Steps:

1. Prepare the Lamb: Soak the lamb spine in cold water for 1 hour to remove blood. Rinse, then blanch in boiling water with ginger and scallion for 3 minutes. Drain and set aside.

2. Sauté Aromatics: Heat oil in a pot. Sauté ginger, scallion, star anise, cinnamon, and dried chilies until fragrant. Add bean paste and stir-fry for 30 seconds.

3. Brown the Lamb: Add the lamb spine, cooking wine, light soy sauce, and dark soy sauce. Stir-fry until the meat turns lightly brown.

4. Simmer: Pour in enough water or broth to cover the lamb. Bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours, or until the meat is tender.

5. Season and Serve: Add salt and sugar to taste. Simmer for 5 more minutes. Garnish with cilantro and serve hot with steamed buns or rice.

Tips: For a deeper flavor, use beef broth instead of water. Let the lamb rest in the broth after cooking to absorb more umami. Enjoy this comforting dish on a cold day!