Typhoon Shelter-Style Lamb Spine

Ingredients

Quantities are included where specified in the original recipe.

• lamb spine pieces
• scallions
• ginger
• cooking wine
• Sichuan peppercorns
• dried chiles
• garlic
• reduced-salt light soy sauce for braising
• 1 spoonfulchu hou sauce
• optionaldark soy sauce
• water
• green and red chiles
• breadcrumbs (pictured option)
• a littlechili oil
• a drizzle around the panlight soy sauce to finish
• cooking oil

Ingredient Notes

• The ingredient picture also offers prepared typhoon-shelter seasoning as an alternative to breadcrumbs; its formulation and quantity are not supplied.

Step-by-Step Instructions

1. 01

   Blanch lamb spine with scallions, ginger and cooking wine, then drain.

2. 02

   Fry lamb until golden on both sides. Add peppercorns, dried chiles, scallions, ginger and garlic. Add light soy sauce, chu hou sauce and optional dark soy sauce.

3. 03

   Add enough water to cover the lamb spine. Braise over medium-low heat for 1 hour, until cooked and tender, then lift out.

4. 04

   In a separate pan, heat oil and fry minced garlic, then green and red chiles. Add the pictured breadcrumbs and stir-fry, then return the lamb and toss.

5. 05

   Drizzle in a little chili oil and reduced-salt light soy sauce around the edge of the pan. Stir-fry to combine.

Illustrated Cooking Guide

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Cooking Method