Beijing Hot Pot Lamb

涮羊肉

Beijing Hot Pot Lamb — a Northern Chinese Chinese recipe made with lamb shoulder, ready in about 35 minutes. Step-by-step instructions with photos.

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.
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.
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.
5. Dip hot lamb into a small bowl of pure toasted sesame oil. Eat immediately while steaming and tender.