Yangxiezi

1、Main Ingredient

• Lamb Spine (Yangxiezi): This is the core ingredient of Yangxiezi. The shape of the lamb spine resembles a scorpion, hence the name. Generally, lamb spines with tender meat and rich marrow are selected to ensure the taste and nutrition. Usually, it is the spinal column part of a sheep. The meat attached to the bone becomes tender and flavorful after being stewed.

2、Accessory Ingredients

• Spices: Including star anise, cinnamon, bay leaves, Chinese prickly ash, fennel, cloves, etc. The combination of these spices can effectively remove the gamy smell of the lamb spine and impart a rich and mellow fragrance. Each spice plays a unique role. For example, star anise adds sweetness and a rich aroma, cinnamon brings a sweet and woody aroma, bay leaves emit a faint, fresh aroma, Chinese prickly ash and fennel remove odors, and cloves make the fragrance deeper.

• Seasonings: Mainly including scallions, ginger, garlic, cooking wine, light soy sauce, dark soy sauce, rock sugar, salt, chicken essence, etc. Scallions, ginger, and garlic are used to remove fishy smells. Cooking wine can further remove the muttony smell. Light soy sauce is used to enhance freshness. Dark soy sauce is mainly for coloring, making the Yangxiezi look bright red and attractive. Rock sugar adds sweetness. Salt and chicken essence are used to season, making the taste more delicious.

1、Taste

• Yangxiezi has a rich and mellow taste. The flavors of the spices and seasonings are fully penetrated into the meat and marrow. The saltiness is moderate, with a faint sweetness. The natural freshness of the mutton blends perfectly with the fragrance of the spices, without an overly strong gamy smell. The rich taste of the broth is the essence, with various flavors such as freshness, fragrance, saltiness, and sweetness intertwined, leaving a lingering aftertaste.

2、Texture

• Yangxiezi has a rich variety of textures. The meat part becomes extremely tender after being stewed for a long time. With a gentle bite, the meat falls off the bone and melts in the mouth. The marrow in the bone is another highlight. With a gentle poke using chopsticks or a straw, the soft marrow will flow out, with a mellow texture, as smooth as cream. The process of gnawing on the lamb bones also adds to the enjoyment of eating, making people fully enjoy the satisfaction brought by the food.

1. Pre-treat the Yangxiezi: First, soak the Yangxiezi in clean water for several hours, changing the water once or twice during the process to remove the blood and reduce the gamy smell. Then wash the Yangxiezi and cut it into appropriate sections. Generally, each section is about 3 - 5 centimeters long for easy eating and stewing.

2. Stir-fry the Spices and Seasonings: Pour an appropriate amount of oil into the pot. When the oil is hot, add scallions, ginger, and garlic to stir-fry until fragrant. Then add star anise, cinnamon, bay leaves, Chinese prickly ash, fennel, cloves, etc. of the spices and stir-fry over a low fire until fragrant. Then add cooking wine, light soy sauce, dark soy sauce, rock sugar, etc. of the seasonings and stir-fry evenly to fully integrate the flavors of the spices and seasonings.

3. Stew the Yangxiezi: Put the treated Yangxiezi into the pot, mix it thoroughly with the spices and seasonings, and add enough clean water to cover the Yangxiezi. Bring it to a boil over a large fire, skim off the foam, and then turn to a low fire to stew slowly. The stewing time is relatively long, usually about 1.5 - 3 hours, until the meat of the Yangxiezi becomes tender and the marrow is easy to suck out. During the stewing process, the amount of salt and chicken essence can be adjusted according to taste.

4. Plate and Enjoy: The stewed Yangxiezi along with the broth is put into a large plate or casserole, and some scallions or coriander are sprinkled on it as decoration, and then it can be served on the table to be enjoyed.