Braised lamb spine, or "yang xie zi," is a hearty, flavorful Chinese dish prized for its tender meat and rich broth. Here’s a step-by-step guide to mastering it.
Ingredients: 2 lbs lamb spine (cut into 3-inch pieces), 1 tbsp vegetable oil, 3 sliced ginger, 5 smashed garlic cloves, 1 scallion (cut), 1 tbsp Sichuan peppercorns, 2 dried chilies, 3 tbsp soy sauce, 2 tbsp dark soy sauce, 1 tbsp cooking wine, 1 tbsp sugar, 1 star anise, 1 cinnamon stick, 6 cups water, and salt to taste.
Steps:
1. Prep the lamb: Soak the spine in cold water for 1 hour to remove blood. Rinse and drain.
2. Sear the meat: Heat oil in a pot over medium-high heat. Add lamb, searing until browned on all sides. Remove and set aside.
3. Aromatics: In the same pot, sauté ginger, garlic, scallion, peppercorns, and chilies until fragrant.
4. Simmer: Return lamb to the pot. Add soy sauces, cooking wine, sugar, star anise, and cinnamon. Stir to coat.
5. Braise: Pour in water, bring to a boil, then reduce heat to low. Cover and simmer for 1.5–2 hours until meat is fork-tender.
6. Season: Adjust salt, then simmer uncovered for 10 minutes to thicken the sauce.
Serving: Garnish with cilantro and serve with steamed buns or rice. The key is low-and-slow cooking to melt the meat off the bones, leaving a succulent, spicy-sweet flavor. Enjoy this comforting dish that’s perfect for chilly days!
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