When it comes to eating, I can definitely be considered a foodie. I'm particularly fond of Baqi lamb soup and have always been thinking about finding the time to have it again. However, after learning how to make Baqi lamb soup, I started making it myself to satisfy my craving for it.
Characteristics of Baqi Lamb Soup
Baqi lamb soup has a history of over 300 years, making it a time-honored dish. It is made from healthy mountain goats using special techniques, combined with a variety of Chinese herbs and a secret family recipe. The soup goes through ten steps of meticulous preparation to ensure that it is neither fishy nor greasy but rather deliciously flavorful. Moreover, it is known for its health benefits, such as nourishing yin and kidneys and supporting the stomach and spleen, making it a famous specialty snack.
How to Make Baqi Lamb Soup
Ingredients:
Lamb meat, soy sauce, vinegar, salt, ginger, scallions, Sichuan pepper, fennel seeds.
Steps:
1. Clean the lamb meat and cut it into small pieces. Wash the scallions and cut them into sections; wash the ginger and cut it into chunks.
2. Place the lamb in a pot and blanch it briefly, then transfer it to a casserole dish.
3. Heat water until boiling, add white soy sauce, an appropriate amount of salt, Sichuan pepper, scallion sections, ginger slices, and fennel seeds.
4. Add the lamb pieces to the pot and simmer on low heat until the meat is tender.
5. Finally, taste the soup and adjust the seasoning according to your preference.
How to Make Baqi Lamb Offal Soup
Ingredients:
Lamb heart, lungs, stomach, etc., scallions, ginger, garlic, coriander, salt, lamb broth, vinegar, cooking wine, white pepper powder, monosodium glutamate.
Steps:
1. Rinse the lamb offal thoroughly with starch and coarse salt, then wash it repeatedly with clean water until it's clean.
2. Wash the scallions and cut them into threads; wash the ginger and cut it into slices and minced pieces; wash the garlic and cut it into minced pieces and cloves; wash the coriander and chop it finely.
3. Place an appropriate amount of water in a pot, add the lamb offal along with Sichuan pepper, scallion threads, ginger slices, garlic cloves, and an appropriate amount of salt. Cook until it is nine-tenths done, then remove and drain.
4. Once the offal has cooled down, cut it into small pieces.
5. Bring the water to a boil over high heat, then reduce the heat and skim off any oil foam.
6. Season with salt, vinegar, and monosodium glutamate, and when cooked, sprinkle with white pepper powder and chopped coriander, stirring well before serving.