Ingredients
500 g (about 1 lb) lamb
Seasonings
250 g fresh ginger, 150 g Chinese angelica root, 2 g ground white pepper, 50 g scallions, 20 g Shaoxing wine, 3 g salt.
Instructions
1. Wash angelica root and ginger thoroughly, then slice into large pieces; remove bones and membrane from the lamb, blanch in boiling water to remove any blood, drain and let cool, then cut into strips about 5 cm (2 inches) long, 2 cm (3/4 inch) wide, and 1 cm (1/2 inch) thick.
2. Add an appropriate amount of water to a clay pot, then place the sliced lamb, angelica root, and ginger inside. Bring to a boil over high heat, skim off any foam, then reduce to a low simmer and cook for 1 hour until the lamb is fully tender. This soup features melt-in-your-mouth lamb with a clear, fresh broth, and it helps regulate conditions such as post-illness weakness, cold sensitivity, and sallow, tired complexion.