🍖 How to Make Shouzhuayangpai (Hand-Grasped Lamb Chops)

🧆 Ingredients

• 500g lamb ribs (whole or chopped)
• 2 tablespoons cumin seeds
• 2 tablespoons chili flakes
• 2 cloves garlic (minced)
• 1 thumb ginger (minced)
• 2 green onions (chopped)
• 1 tablespoon soy sauce
• 1 tablespoon Shaoxing wine
• 1 tablespoon sugar
• 1 tablespoon sesame seeds
• Salt to taste

🍳 Steps

1. Prepare and Clean the Lamb Ribs: Rinse the lamb ribs thoroughly under cold running water to remove any blood and bone fragments. For best results, soak the ribs in cold water for 30 minutes, changing the water once or twice. This helps to draw out excess blood and impurities, resulting in a cleaner flavor and clearer broth. After soaking, pat the ribs dry with paper towels.

2. Blanch the Ribs: Bring a large pot of water to a boil. Add the lamb ribs and boil for 2–3 minutes. Skim off any foam or scum that rises to the surface. Remove the ribs and discard the blanching water. This step further removes impurities and ensures a clean-tasting dish.

3. Simmer with Aromatics: In a clean pot, add the blanched lamb ribs, fresh water (enough to cover the ribs by at least 2 inches), ginger, and green onion. Optionally, add a splash of Shaoxing wine to enhance aroma and remove any residual gaminess. Bring to a boil, then reduce to a gentle simmer. Cover and cook for 60–90 minutes, or until the ribs are very tender but not falling apart. Skim the surface occasionally to remove any remaining foam.

   How to Judge Doneness: The lamb ribs are ready when the meat is easily pierced with chopsticks or a fork, but still clings to the bone. Overcooking will cause the meat to fall apart and lose its signature texture.

4. Season the Ribs: Remove the cooked ribs from the broth and place them on a tray or plate. While still hot, sprinkle evenly with cumin seeds, chili flakes, and salt. Gently press the seasonings into the meat for better adherence. For extra flavor, you can briefly toast the cumin seeds in a dry pan before using.

5. Optional Searing (for Extra Aroma): For a more aromatic and slightly crispy exterior, heat a small amount of oil in a large skillet or grill pan over medium-high heat. Sear the seasoned ribs for 1–2 minutes per side until lightly browned and fragrant. This step is optional but adds depth to the flavor.

6. Garnish and Serve: Transfer the ribs to a serving platter. Sprinkle with sesame seeds and chopped green onions. Serve immediately while hot. Traditionally, Shouzhuayangpai is enjoyed by grasping the ribs with your hands—provide napkins for your guests!

Key Points for Success:

• Use fresh, high-quality lamb ribs for the best tenderness and flavor.
• Do not skip the blanching step, as it ensures a clean broth and removes unwanted odors.
• Simmer gently; boiling too vigorously will toughen the meat.
• Adjust the amount of cumin and chili flakes to your taste preference.
• Serve the dish hot for optimal texture and aroma.

Serving Suggestions: Pair with flatbread, pickled vegetables, or a simple cucumber salad to balance the richness of the lamb. The leftover broth can be strained and served as a light soup.

💡 Tips

• Use fresh lamb ribs for best tenderness.
• Boil until just tender, avoid overcooking.
• Adjust cumin and chili for preferred flavor.
• Serve immediately for optimal taste.