Main

Beijing Lamb Hotpot

Name: Beijing Lamb Hotpot
Total time: 1h
Yield: 6 servings
Cuisine: China
Ingredients: 1kg lamb loin, frozen and shaved paper-thin; Broth: water, ginger, scallion, dates, goji, dried shrimp; Chinese cabbage, glass noodles, tofu, mushrooms; Dip: sesame paste, fermented tofu, chive flower sauce, soy, coriander

Shuan yang rou — paper-thin lamb dipped through a mild broth in a copper chimney pot and eaten with sesame-based sauce.

1h 6 servings Easy

Ingredients

• 1kg lamb loin, frozen and shaved paper-thin
• Broth: water, ginger, scallion, dates, goji, dried shrimp
• Chinese cabbage, glass noodles, tofu, mushrooms
• Dip: sesame paste, fermented tofu, chive flower sauce, soy, coriander

Method

Step 1 of 425%

Bring aromatic broth to a bare simmer in the pot.

Swipe left/right to change step

1
Bring aromatic broth to a bare simmer in the pot.
2
Whisk sesame dip smooth.
3
Swish lamb slices 5–10 sec until just cooked.
4
Simmer vegetables and noodles at the end to soak up the flavour.