Ingredients
500 g (about 1 lb) lamb, 30 g Chinese angelica root.
Seasonings
15 g ginger slices, 1 tablespoon salt, 2 teaspoons MSG, pepper to taste, and 1000 g (about 4 cups) lamb broth.
Steps
1. Wash the Chinese angelica root and slice it into small pieces; remove the sinew from the lamb, rinse it clean, place it in a pot of cold water and bring to a boil, blanch to remove any blood, then drain and rinse, and finally cut into strips about 5 cm long and 2 cm wide.
2. Place the pot over high heat, add the lamb broth, then add the lamb, Chinese angelica root, and ginger slices. Bring to a rolling boil and skim off any foam that rises to the surface.
3. Reduce to low heat and continue simmering until the lamb is tender and fully cooked, then season with white pepper, salt, and MSG (or chicken bouillon) to taste, and serve in a bowl.