Let’s talk about one of my all-time favorite Chinese comfort foods: braised lamb spine, or as we call it in Chinese, “yang xie zi.” If you’ve never had it before, you’re in for a treat! This dish is all about tender, juicy lamb meat clinging to the spine, with a rich, savory sauce that’s perfect for soaking up with rice or bread. Plus, there’s that melt-in-your-mouth spinal cord—seriously, it’s the best part. Let me walk you through how to make it at home, step by step.
What Exactly is Yang Xie Zi (Braised Lamb Spine)?
First off, let’s clear up the name. “Yang xie zi” translates to “lamb scorpion,” and that’s because the cross-section of the lamb spine looks like a scorpion’s tail—with the two small prongs sticking out. It’s not as scary as it sounds, I promise! The spine is the most nutrient-dense part of the lamb, with tender meat on the sides and a creamy spinal cord inside. It’s a winter staple in northern China, but honestly, I could eat it year-round.
Ingredients You’ll Need
Let’s gather everything first. You don’t need any fancy ingredients—most of these are probably already in your pantry. Here’s what you’ll need:
- 750g lamb spine (ask your butcher to cut it into sections for you)
- 2 tablespoons vegetable oil
- 2 tablespoons salt
- 3 star anise
- A small piece of cinnamon
- A few bay leaves
- 30g onion (diced)
- 2 stalks of green onion (cut into sections)
- A few slices of ginger
- Several cloves of garlic (crushed)
- 2 tablespoons cooking wine
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 large tablespoon fresh chili sauce (I used Liuyuexian’s, but Pixian doubanjiang works too)
- 2 tablespoons chili powder
- A few pieces of rock sugar
- A little cilantro (for garnish)
Step-by-Step Instructions
Okay, let’s get cooking! Follow these steps, and you’ll have a delicious pot of braised lamb spine in no time.
Step 1: Soak the Lamb Spine to Remove Blood
First, place the lamb spine in a large bowl of cold water. Let it soak for a few hours, changing the water a couple of times. I left mine in the fridge overnight, which works great. Soaking is super important—it gets rid of the blood, which can make the lamb taste gamey. Trust me, don’t skip this step!
Step 2: Rinse the Lamb Spine
After soaking, drain the water and rinse the lamb spine thoroughly under running water. Make sure all the blood is gone—you don’t want any weird flavors in your final dish.
Step 3: Blanch the Lamb Spine
Put the rinsed lamb spine back into a pot with cold water. Bring it to a boil, then skim off the foam that rises to the top. Once the foam is gone, turn off the heat and rinse the lamb spine with warm water. Pro tip: Don’t use cold water here—cold water will make the meat tighten up and get tough. Warm water keeps it tender.
Step 4: Prep the Aromatics and Seasonings
While the lamb is blanching, get your other ingredients ready. Chop the onion, green onion, ginger, and garlic. I used fresh chili sauce, but if you’re using Pixian doubanjiang (a spicy bean paste), you can sauté it later for extra flavor. Set everything aside so it’s easy to grab when you need it.
Step 5: Sauté the Aromatics
Heat the vegetable oil in a large pot or Dutch oven over medium heat. Add the green onion, garlic, onion, star anise, cinnamon, and bay leaves. Sauté until they’re fragrant—this should take about 2-3 minutes. If you’re using Pixian doubanjiang, add it now and stir-fry for another minute to release the oil. Since I used fresh chili sauce (which is ready to eat), I skipped this part.
Step 6: Brown the Lamb Spine
Add the blanched lamb spine to the pot. Stir-fry it for a few minutes until the surface is slightly browned. This helps lock in the flavor and gives the meat a nice texture.
Step 7: Add the Liquid and Seasonings
Pour in enough warm water to cover the lamb spine. Then add the cooking wine, light soy sauce, dark soy sauce, fresh chili sauce, chili powder, salt, and rock sugar. Stir everything together until the seasonings are well mixed.
Step 8: Skim the Foam Again
Bring the mixture to a boil, then skim off any foam that forms on the surface. This ensures your sauce is smooth and not cloudy.
Step 9: Simmer the Lamb Spine
Cover the pot with a lid and turn the heat down to medium-low. Let it simmer for about 30 minutes. You want the meat to be tender but still attached to the bone. If you like it extra tender, you can simmer it for a bit longer—just keep an eye on the water level so it doesn’t dry out.
Step 10: Thicken the Sauce
After 30 minutes, remove the lid and turn the heat up to high. Let the sauce simmer and thicken until it coats the lamb spine nicely. This should take about 5-10 minutes. Stir occasionally to make sure nothing sticks to the bottom of the pot.
Step 11: Garnish and Serve
Once the sauce is thickened, turn off the heat. Sprinkle some chopped cilantro on top for a fresh, herby flavor. Serve it hot with rice, noodles, or even some crusty bread to soak up the sauce. Trust me, every bite is worth it!
Final Result
There you have it—your very own braised lamb spine! The meat is tender, the sauce is rich and savory, and that spinal cord? It’s like a little burst of creamy goodness. This dish is perfect for a family dinner or a cozy night in. I hope you love it as much as I do!
Pro Tips for the Perfect Braised Lamb Spine
- Soak the lamb spine: This is key to removing the gamey taste. Don’t rush this step—soak it for at least 4 hours, or overnight if possible.
- Use warm water when rinsing: Cold water will make the meat tough, so always use warm water after blanching.
- Adjust the spice level: If you don’t like spicy food, reduce the amount of chili powder or skip the fresh chili sauce. You can also add more rock sugar if you prefer a sweeter sauce.
- Don’t overcook: Simmering for 30 minutes is usually enough, but if you cook it too long, the meat will fall off the bone and become mushy.
Making braised lamb spine at home is easier than you think, and the result is so much better than takeout. Give it a try, and let me know how it turns out in the comments below! Happy cooking!
