Entree: China – Qinghai – 羊肉火锅 ➤ Yangrou huoguo (Communal Chinese mutton hot pot of simmered lamb in a fragrant spiced broth served with vegetables)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 2 hrs

Additional 30 min

Total 2 hrs 30 min

Ingredients

- 2 lb (900 g) bone-in mutton shoulder, cut into large chunks
- 8 cups (1.9 l) water, plus additional as needed to cover meat
- 2 tbsp (30 ml) vegetable oil
- 1 large onion, halved and sliced
- 4 cloves garlic, smashed
- 2 inch (5 cm) piece fresh ginger, sliced
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) Shaoxing wine or dry sherry
- 1 tbsp (15 ml) kosher salt, adjust to taste
- 1 tsp (5 ml) ground cumin
- 1 tsp (2 g) Sichuan peppercorns, lightly crushed
- 2 star anise
- 2 bay leaves
- 3 dried red chilies (adjust for heat)
- 2 medium potatoes, peeled and cut into 1-inch (2.5 cm) chunks
- 4 cups (200 g) Napa cabbage or napa leaves, chopped
- 8 oz (225 g) firm tofu, cut into 1-inch (2.5 cm) cubes
- 4 oz (115 g) cellophane (glass) noodles, soaked until soft
- 3 scallions, trimmed and cut into 2-inch (5 cm) pieces
- 1 small bunch fresh cilantro for garnish
- Chili oil, sesame paste, or soy-vinegar dipping sauce, for serving

Instructions

1. Rinse the mutton under cold water. Place the mutton chunks in a large pot, cover with cold water, bring to a boil, and blanch 3–4 minutes to remove impurities. Drain and discard the blanching water; rinse the pot.
2. In the cleaned pot, heat the vegetable oil over medium heat. Add sliced onion, garlic, and ginger and sauté until fragrant and beginning to brown, about 3–4 minutes.
3. Return the blanched mutton to the pot. Add 8 cups (1.9 l) fresh water, soy sauce, Shaoxing wine, ground cumin, crushed Sichuan peppercorns, star anise, bay leaves, and dried chilies. Bring to a boil, then reduce heat to low and simmer gently, partially covered, for 1.5–2 hours until meat is tender. Skim any foam occasionally.
4. About 30 minutes before serving, add the potatoes. After 15 minutes add tofu and Napa cabbage. Adjust seasoning with salt to taste.
5. Meanwhile, prepare soaked cellophane noodles and dipping sauces (combine soy sauce, minced garlic, a pinch of ground cumin, sesame oil or sesame paste, and rice vinegar; or offer chili oil).
6. To serve, transfer the pot to the table (or keep on the stove) and add scallions and cilantro on top. Guests scoop meat and vegetables into bowls, add noodles and dipping sauce as desired. Replenish broth with hot water if needed during the meal.