sheep scorpion recipe

How to Cook Lamb Spine: A Comprehensive Guide

Lamb spine, or "yang xiezi," is a tender, flavorful delicacy enjoyed in Chinese cuisine. Mastering its preparation involves three key steps: cleaning, pre-cooking, and simmering to perfection.

First, thoroughly rinse the lamb spine under cold water to remove impurities. Soak it in warm water with a tablespoon of vinegar for 30 minutes to eliminate any gamey taste, then pat dry. For extra tenderness, blanch the spine in boiling water with ginger and scallions for 3–5 minutes, discarding the scum.

The magic happens in the simmering pot. Sauté ginger, garlic, and dried chilies in hot oil until fragrant. Add the blanched spine, followed by soy sauce, dark soy sauce (for color), cooking wine, and a pinch of sugar. Pour enough water or broth to cover the meat, then star anise, cinnamon, and Sichuan peppercorns for depth. Bring to a boil, then reduce to a low heat, cover, and simmer for 1.5–2 hours until the meat falls off the bone.

For a spicy kick, add doubanjiang (fermented bean paste) or chili paste during sautéing. Serve hot with a side of cumin or sesame seeds for an aromatic finish. This dish pairs perfectly with steamed buns or rice, making it a hearty meal for any occasion.