Ingredients
500 g (about 1 lb) lamb, 50 g (about 1/2 cup) cilantro.
Seasonings
5 g each of Sichuan peppercorns, cinnamon, dried tangerine peel, cardamom, angelica root, ground cloves, and ground cassia seeds, 10 g each of scallions and galangal, 15 g each of salt and Sichuan peppercorn water, and 25 g each of chili oil and sesame oil.
Instructions
1. Wash the lamb and cut into 10 cm x 3.3 cm x 3.3 cm (about 4 x 1.3 x 1.3 inch) chunks. Break the lamb bones and spread them on the bottom of the pot, then place the lamb on top. Add enough water to cover the meat, bring to a rolling boil over high heat, skim off any foam, then discard the water.
2. Add fresh water and bring to a rolling boil over high heat, skimming off any foam that rises to the surface. Add more water as needed, and once it returns to a boil, skim off the foam again. Then add the lamb fat and let it cook briefly before skimming off the foam one more time. Wrap Sichuan peppercorns, cassia bark, dried tangerine peel, cardamom, galangal, and angelica root in a piece of cheesecloth to form a spice bundle. Add this bundle along with ginger slices, scallion segments, and salt to the pot. Continue boiling over high heat until the lamb is about 80% cooked, then add chili oil and Sichuan peppercorn water. Simmer for about 2 hours until done.
3. At this point, the soup pot must be kept at a continuous rolling boil. Remove the cooked lamb, slice it thinly against the grain, place it in a bowl, and sprinkle with chopped cilantro to finish the soup. Serve with small dishes of chili oil and scallion segments, and a large plate of lotus leaf buns on the side. To eat, add a little chili oil, wrap scallion segments in a lotus leaf bun, and enjoy alongside the lamb soup. This soup features carefully selected ingredients, meticulous preparation, and rich seasoning, resulting in a milky white broth that is free of any gamey or muttony odors, fragrant, rich yet not greasy, and deliciously savory. It is also known for its warming and nourishing properties, helping to invigorate the body and warm the middle.