Lamb spine hotpot, or "yang xie zi," is a beloved Chinese dish known for its rich, spicy broth and tender meat. Here’s a simple guide to making it at home.
Ingredients:
- 1.5 kg lamb spine (cut into sections), blanched to remove impurities
- 500ml beef or lamb broth
- Sichuan peppercorns, dried chili peppers, star anise, cinnamon, ginger, and garlic
- Vegetables: Napa cabbage, tofu, mushrooms, and greens
- Seasonings: Doubanjiang (broad bean paste), soy sauce, cooking wine, salt
Steps:
1. Prepare the Broth: Heat oil in a pot, stir-fry ginger, garlic, and spices until fragrant. Add doubanjiang and cook briefly. Pour in broth, bring to a simmer, then let it steep for 20 minutes to deepen the flavor.
2. Cook the Lamb: Add the blanched lamb spine to the broth. Simmer on low heat for 1.5–2 hours until the meat is tender and falls off the bone.
3. Serve: Transfer the hotpot to a communal pot. Arrange vegetables and tofu around the lamb. Simmer until veggies are tender. Dip in sesame oil or garlic sauce for extra flavor.
Enjoy this hearty, spicy hotpot with friends and family for a warming meal!
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