*new*(單點)羊肉爐🐏 / *new*(single) Lamb Hotpot🐏 Recipe
*附腐乳醬 羊肉湯, 帶骨帶皮羊肉, 凍豆腐, 紹菜, 少許粉絲, 米酒 *incl. Red Bean Curd Sauce Lamp Soup, Bone With Skin Lamp, Frozen Tofu, Napa Cabbage, Rice Wine, A little glass noodles
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Ingredients
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Broth & Lamb
Vegetables & Tofu
Condiments & Serving
Method
Broth & Lamb
Prepare lamb
Rinse the lamb pieces briefly under cold water and pat dry. If desired, blanch the lamb in a pot of boiling water for 1–2 minutes to remove surface impurities: place lamb in boiling water, when scum rises, remove lamb and discard blanching water. Rinse lamb pieces quickly under warm water.
Start the broth
In a large heavy pot, add 2.5 L fresh water. Add the blanched lamb pieces, sliced ginger, smashed white parts of the green onions, and 100 ml rice wine. Bring to a boil over high heat.
Simmer
Once boiling, reduce to a gentle simmer (barely bubbling). Skim any foam or excess fat from the surface every 10–15 minutes for a clearer broth. Simmer gently, uncovered or partially covered, for 90 minutes to 2 hours until lamb is tender and the collagen has started to melt from the bones.
Season
After about 90 minutes, taste the broth and add 2 tsp coarse salt and 1 tsp white pepper, adjusting to taste. If the broth tastes flat, simmer another 10–15 minutes and adjust seasoning again.
Vegetables & Tofu
Prepare ingredients
While the lamb simmers, drain and halve or quarter the thawed frozen tofu. Rinse and chop the Napa cabbage into pieces about 4–6 cm long. Soak the glass noodles in warm water for 5–10 minutes until pliable, then drain and cut into shorter lengths if desired.
Add tofu and cabbage
When the lamb is nearly tender (about 75–90 minutes into simmering), add the frozen tofu to the pot and simmer 8–10 minutes to heat through and allow flavors to absorb. Add the Napa cabbage and simmer an additional 5–7 minutes until cabbage is just tender but still bright.
Condiments & Serving
Prepare red bean curd sauce
Spoon the red bean curd sauce into small individual dipping bowls. If desired, stir in 1 tsp soy sauce to loosen and adjust saltiness. Garnish with a little sliced scallion on top of each dipping bowl.
Serve
Ladle hot lamb, tofu, cabbage, and broth into individual bowls. Top with sliced green scallions. Serve immediately with the red bean curd dipping sauce on the side so diners can dip pieces of lamb or tofu. Provide extra rice wine or soy sauce at the table if desired.
Storage
Leftover broth can be cooled and refrigerated for up to 3 days or frozen for up to 3 months. Reheat gently and adjust seasoning before serving.