Ingredients
500 g (about 1 lb) lean lamb, 100 g (about 1/2 cup) japonica rice, 50 g Chinese yam, 20 g desert-living cistanche, 10 g dodder seeds, 1 lamb spine with bones, 2 walnuts.
Seasonings
3 scallions (white parts only), 10 g ginger, 10 g cooking wine, 3 g star anise, 3 g salt, 2 g Sichuan peppercorns, 2 g white pepper
Instructions
1. Cut the lamb spine into several pieces and wash them clean; wash the lamb meat as well, then blanch both in boiling water to remove any blood, and rinse again; wrap the Chinese yam and other medicinal ingredients in a cheesecloth bag and tie it closed; lightly crush the ginger and scallions; cut the lamb meat into strips or chunks.
2. Place all the ingredients and herbs into a clay pot, add enough water, bring to a boil over high heat, skim off any foam, then add Sichuan peppercorns, star anise, and cooking wine. Reduce to low heat and simmer. Once done, ladle the soup into bowls, season with white pepper and salt to taste. The lamb is tender and smooth, the broth is clear and fresh, and this soup has the warming effect of nourishing the middle and lower body.