Ingredients
1 lamb head (about 400 g / 14 oz), 500 ml (about 2 cups) broth, 60 g (about 1/2 cup) water chestnuts, 30 g (about 1 oz) ham.
Seasonings
Partyhenium 18 g, wolfberries and dried tangerine peel 10 g each, Chinese yam 24 g, 3 eggshells, salt 5 g, MSG 1 g.
Instructions
1. Wash the Codonopsis root and Chinese yam separately, then steam until soft and slice; remove any impurities from the goji berries; singe the wool off the sheep's head skin, then scrape and wash clean in warm water, split it in half, remove the brain, wash thoroughly, place in a pot with water and eggshells, boil until the head is cooked through, then remove and rinse clean.
2. Place the lamb head back in the pot, add enough water, then add dried tangerine peel, ham, and water chestnuts. Bring to a boil over high heat, skim off any foam, then reduce to a low simmer and stew. Remove the lamb head, debone it, and cut into strips. Slice the water chestnuts and ham, arrange them in a bowl, and place the lamb strips on top. Wash the codonopsis root, goji berries, and Chinese yam, then lay them over the lamb. Pour in the original cooking broth, cover, and steam for about 1 hour. Remove and season with salt and MSG to taste. The lamb head is tender and rich, the water chestnuts and yam are soft and sticky, and the broth is clear and savory.