Beijing Hot Pot Lamb

涮羊肉

Beijing Hot Pot Lamb — Northern ChineseBeijing home cooking.

Ingredients

• lamb shoulder, very thinly sliced (frozen 20 min for easier slicing)
• dried shrimp
• fresh ginger, thickly sliced
• scallion whites, bruised
• sesame oil

Instructions

1. Rinse dried shrimp under cold water; soak in 100 ml warm water for 10 minutes. Reserve both shrimp and soaking liquid. (Shrimp plump and opaque, liquid slightly cloudy and fragrant)
2. In a medium pot, combine soaked shrimp, soaking liquid, ginger slices, and scallion whites. Bring to a gentle simmer over medium heat, then reduce to low and simmer uncovered for 15 minutes. (Broth remains pale gold and clear, with tiny bubbles breaking softly at edges)
3. Strain broth into a clean pot or electric hot pot insert. Discard solids. Taste broth—it should be clean, savory, and subtly sweet; add a pinch of white pepper if needed. (Broth perfectly transparent, no sediment or cloudiness)
4. Bring broth to a steady simmer over medium-high heat. Hold one lamb slice by its edge with chopsticks, submerge fully, and swirl gently for exactly 10–12 seconds until edges curl and center turns from deep red to light pink. (Lamb edges curl slightly; surface color shifts uniformly from crimson to pale rose)
5. Dip hot lamb into a small bowl of pure toasted sesame oil. Eat immediately while steaming and tender. (Lamb glistens with golden oil, steam rising visibly)