📝 About This Recipe
A cornerstone of Northern Chinese winter comfort, this 'Yang Xie Zi' (Lamb Scorpion) soup is named for the spine's resemblance to a scorpion. This soul-warming dish features a deeply aromatic, mahogany-colored broth infused with a complex blend of traditional Chinese medicinals and spices. The slow-simmered marrow and tender meat fall effortlessly off the bone, offering a rich, savory experience that is as nourishing as it is flavorful.
🥗 Ingredients
Main Ingredients
- 1.5 kg Mutton or Lamb spine bones (cut into 2-3 inch chunks)
- 500 g Mutton neck bones (adds extra meatiness)
Aromatics and Spices
- 50 g Ginger (sliced into thick coins)
- 2 pieces Leek (white part only) (cut into 2-inch lengths)
- 3 pieces Star Anise
- 1 piece Cinnamon stick (Cassia bark preferred)
- 1 tablespoon Sichuan Peppercorns
- 3 pieces Bay Leaves
- 4-5 pieces Dried Hawthorn Berries (helps tenderize the meat)
- 5-8 pieces Dried Red Chilies (adjust for heat preference)
Seasoning Liquid
- 1/4 cup Shaoxing Rice Wine
- 3 tablespoons Light Soy Sauce
- 1 tablespoon Dark Soy Sauce (for deep amber color)
- 2 tablespoons Sweet Bean Sauce (Tianmianjiang) (essential for Northern style)
- 20 g Rock Sugar (for a mellow sweetness)
- 1-2 teaspoons Salt (to taste)
For Garnish
- 1/2 cup Cilantro (freshly chopped)
👨🍳 Instructions
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1
Soak the mutton bones in a large bowl of cold water for at least 1 hour, changing the water twice to draw out excess blood and impurities.
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2
Place the soaked bones in a large pot and cover with fresh cold water. Bring to a rolling boil over high heat.
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3
Blanch the bones for 5-8 minutes. Use a slotted spoon to skim off the grey foam that rises to the surface. Drain and rinse the bones thoroughly under warm running water to remove any grit.
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4
In a clean, heavy-bottomed stockpot or Dutch oven, heat a tablespoon of oil over medium heat. Add the ginger, leeks, and dried chilies, sautéing until fragrant.
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5
Add the star anise, cinnamon, Sichuan peppercorns, and bay leaves. Stir for 1 minute until the spices release their oils.
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6
Add the sweet bean sauce (Tianmianjiang) to the pot. Stir-fry briefly (about 30 seconds) to 'wake up' the fermented flavors, being careful not to burn it.
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7
Return the blanched mutton bones to the pot. Toss them well with the aromatics and sauce until evenly coated.
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8
Pour in the Shaoxing wine, light soy sauce, and dark soy sauce. Add the rock sugar and hawthorn berries.
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9
Add enough boiling water to fully submerge the bones by at least 2 inches (approximately 2.5 to 3 liters).
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10
Bring the liquid back to a boil, then immediately reduce the heat to low. Cover with a tight-fitting lid.
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11
Simmer gently for 2 to 2.5 hours. The meat should be tender enough to pull away from the bone easily, but not completely disintegrated.
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12
Taste the broth during the last 30 minutes and add salt as needed. The flavors will concentrate as it simmers.
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13
Remove the large pieces of ginger and the cinnamon stick before serving. Ladle the bones and plenty of broth into a large communal serving bowl.
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14
Garnish generously with fresh cilantro. Serve piping hot.
💡 Chef's Tips
Always start with cold water when blanching to ensure all impurities are released from the marrow. Dried hawthorn berries are a secret weapon in Northern Chinese cooking; they contain enzymes that help break down tough meat fibers. If you prefer a clearer broth, place the small spices (peppercorns, star anise) in a spice bag or tea ball. Don't skip the sweet bean sauce; it provides the signature 'Jiang' (fermented) depth characteristic of Beijing cuisine. For the best flavor, make this a day in advance; the spices penetrate the meat more deeply after a night in the fridge.
🍽️ Serving Suggestions
Serve with thick, hand-pulled wheat noodles to soak up the rich broth. Pair with a side of 'Pai Huang Gua' (Smashed Cucumber Salad) to provide a refreshing, acidic contrast. Provide small bowls of black rice vinegar and chili oil for dipping the meat. Serve with traditional Beijing-style sesame flatbread (Shaobing) for a truly authentic experience. Pair with a chilled glass of Yanjing beer or a warm pot of Oolong tea.