Mutton Spareribs are a traditional food among Hui people, becoming popular in Beijing since 2001 and continuing to thrive. Some people never eat
mutton but have a special fondness for mutton spareribs. Mutton spareribs are known as a good value delicacy
snack mainly using the most nutritious and flavorful parts of the sheep, including the vertebrae from the neck to the tail that include rib meat and spinal cord.
When viewed from the side, each section of the mutton spine resembles a "Y" shape,——with another small branch under it resembling the way a scorpion extends itself. Thus, it is named Mutton Spareribs.
For Red Hot Pot Mutton Spareribs: Main ingredients: 1000 grams of sheepspine bonesShape like characters, and that ""Seasonings:100 grams of yellow bean paste, 3 grams of salt,2 tablespoons of light soy sauce, 1 tablespoon of dark soy sauce, a moderate amount of rock sugar, 2 tablespoons of cooking wine,2 grams of Szechuan peppercorns, 1 piece of bay leaf,
2 grams of fennel seeds, 1 star anise, 3 pieces of white (a traditional Chinese medicine), 1 cardamom, a section of cinnamon, 1 onion, 5 grams of ginger.
Cooking utensil: A pot for making soup
Spine Ingredients preparation:
I chose mutton spine bones from the Inner Mongolia Xilingol League, 'YANG DOGE' brand.
Cut the mutton spine bones into pieces and clean them thoroughly. Soak them in clean water for several hours to leach out the blood.(100 grams) Salt (3 grams)
In a pot, add sufficient water, put in the mutton spine bones, add 2 tablespoons of cooking wine, and bring it to a boil over high heat.(2 tablespoons) Old Soy Sauce (1 tablespoon) Rock Sugar ( ) Shaoxing Wine (2 tablespoons)
Skim off the foam thoroughly. The foam must be completely removed. Grains (2 grams) Bay Leaves (1 piece) Small
Prepare the spice bag. Mix the yellow bean paste with water for use.
Ginger Slice the ginger and cut the onion into segments.
Cooking utensil: Pot
After removing the foam, add the onion, ginger, spice bag, light soy sauce, dark soy sauce, rock sugar, and cooking wine to bring it back to a boil over high heat.
1. Prepare the ingredients, this time I chose lamb spine from the sheep produced by Yang Duoduo in Xilingol League, Inner Mongolia.
Finally, add an appropriate amount of dried
chili peppers and the diluted yellow bean paste, simmering for about 1 hour. Season with salt before serving.
3. In a pot, add sufficient water and put in the lamb spine, along with 2 tablespoons of Shaoxing wine, and cook over high heat until it boils.
Tips:
1. Do not overcook; too long a cooking time will result in bones without bite.
2. The salty taste from the yellow bean paste and light soy sauce is sufficient, so adjust your salt accordingly.
3. The broth can be used for dipping vegetables.
8. Skim off any foam that rises to the surface, then add scallions, ginger, spice bag, light soy sauce, old soy sauce, and rock sugar, and bring back to a boil over high heat.
9. Finally, add an appropriate amount of dried
chili peppers, simmer in the drained yellow bean paste for about an hour, and season with salt just before serving.
Small tips:
1 Do not cook for too long; if cooked for too long it will lose its chewiness.2 The dried yellow bean paste, light soy sauce, and old soy sauce already provide enough saltiness, so add salt according to taste.3 The broth can be used for dipping vegetables.
