Ingredients
900 g (about 2 lbs) of lamb with skin and bone.
Seasonings
20 g scallion segments, 10 g ginger chunks, 2 tablespoons each of salt and cooking wine, 2500 g (about 5.5 lbs) of master stock.
Steps
1. Rinse the lamb thoroughly, cut into large chunks, and blanch in boiling water to remove any blood and gamey odors, then drain well.
2. Place a clean pot over high heat, add the braising liquid, scallion sections, ginger pieces, salt, cooking wine, and enough water to cover, bring to a boil, then add the lamb chunks, place a bamboo grate on top weighed down with a heavy object, return to a boil, skim off any foam, then turn off the heat and let it steep for 3 hours.
3. Remove the lamb, debone it while still hot, then place it skin-side down in a basin, spread it flat, let it cool, cut into pieces, arrange on a plate, and serve with soy sauce for dipping.