Ingredients
20 kg (about 44 lbs) of tender, fatty lamb.
Seasonings
Ginger and salt, 1000 g (about 2.2 lbs) each, scallions 500 g (about 1.1 lbs), Sichuan peppercorns 250 g (about 9 oz), saltpeter 75 g (about 2.6 oz).
Instructions
1. Wash the lamb clean, place it on a cutting board, and rub it evenly with Sichuan peppercorns and salt all over. Transfer to a vat, add saltpeter water, and marinate for about 7 days, turning the meat three times during this period.
2. Place the pot over heat, add about 30 kg (66 lbs) of water, then add the marinated lamb along with scallions and ginger. Bring to a boil over high heat, skim off any foam, then reduce to a low simmer. Weigh down the meat with a rack or plate to keep it submerged, and cook until tender. Remove and drain.
3. While the cooked lamb is still hot, layer it piece by piece on a cutting board, insert 40 bamboo chopsticks vertically into the meat, then place a beef rib lengthwise flat in the center of the chopsticks, tie it all securely, and set it in a ventilated area to cool until set. To serve, slice into thin large pieces. This dish is bright red and glossy, tender and fragrant.