Home-styleMedium 180 min serves 4

Lamb Scorpion Hot Pot

Name: Lamb Scorpion Hot Pot
Total time: 180 min
Yield: 4 servings
Cuisine: Home-style
Ingredients: lamb spine bones (with cartilage & marrow); ginger; star anise; light soy sauce; Chinese black vinegar

羊蝎子火锅 · yáng xiē zi huǒ guō

家庭快手版 · Home version: Family version uses slow-simmered lamb spine bones (not pre-boiled or pressure-cooked) for deep collagen-rich broth — just like Aunt Mei’s apartment in Xicheng, Beijing.

My uncle in Beijing’s hutong used to simmer lamb spine bones overnight every winter solstice — the marrow would melt into the broth, and we’d huddle around the charcoal brazier, dipping boiled cabbage and hand-pulled noodles. He called it 'bone-warmth soup' — not fancy, but it kept us warm for days.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

Comfort Food

Ingredients

lamb spine bones (with cartilage & marrow)羊蝎子（带软骨与骨髓）🛒 local800 g
ginger生姜🛒 local50 g
star anise八角🏮 asian4 pcs
light soy sauce生抽🏮 asian30 ml
Chinese black vinegar陈醋🏮 asian15 ml

lamb spine bones (with cartilage & marrow): Ask butcher for 'lamb neck spine' or 'lamb scorpion' — avoid pre-cut small pieces; whole segments hold up better. Sub: lamb neck bones (600 g / 1.3 lb).

ginger: Use young ginger if available; peel only if skin is fibrous.

star anise: Whole, not ground. Sub: ½ tsp ground star anise (less aromatic).

light soy sauce: Adds salt & umami without darkening broth excessively.

Chinese black vinegar: Sub: balsamic vinegar (milder, less sharp) — add at end.

🌶️ Adjust to your taste

Pick a level and we'll show exactly how much to change — no more "适量".

Spice level

Saltiness

Oiliness

Make it vegetarian

Instructions

1Rinse lamb spine bones under cold water. Place in a large pot with enough cold water to cover by 5 cm. Bring to a rolling boil over high heat, then immediately reduce to medium and skim foam vigorously for 3 minutes.
去腥关键步骤
🔍 Look for Medium heat 3 分钟 · 3 minutes
Visual: 灰白色浮沫持续上涌；撇净后汤面渐清。Greyish foam rises steadily; surface clears as skimming continues.
You know it's right when: 浮沫明显减少，汤色呈浅琥珀色。Foam stops rising significantly and broth looks pale amber.
Do not stir while boiling — gentle skimming preserves marrow integrity.
2Drain bones, rinse again under cool water, then return to clean pot. Add ginger slices, star anise, light soy sauce, and 2 L cold water. Bring to a gentle simmer over medium-high heat, then reduce to low and cover partially.
重新炖煮，去尽余腥
🔍 Look for Low heat 2 小时 · 2 hours
Visual: 锅边冒细泡；蒸汽从盖缝缓缓溢出。Tiny bubbles break gently at edges; steam rises softly from lid gap.
You know it's right when: 骨头酥软但不散架；汤色微金黄，略收浓。Bones are tender but still hold shape; broth reduces slightly and turns golden.
3Add Chinese black vinegar and simmer uncovered for 10 more minutes. Taste broth — it should be deeply savory, slightly sweet from marrow, with balanced warmth.
最后调酸增香
🔍 Look for Medium-low 10 分钟 · 10 minutes
Visual: 汤面泛微光；香气变得圆润丰沛。Broth shimmers with light gloss; aroma becomes round and layered.
You know it's right when: 醋香提神而不抢味——闻之似暖香料与焦化骨香交融。Vinegar tang lifts without overpowering — smell should evoke warm spice and caramelized bone.
4Transfer hot pot to a portable electric hot plate or traditional charcoal brazier. Serve with raw accompaniments: blanched napa cabbage, fresh tofu cubes, hand-pulled noodles, and cilantro.
围炉即食，暖意升腾
🔍 Look for Medium-high 即刻 · immediately
Visual: 热气自锅心袅袅升腾；羊蝎子立于金黄浓汤之中。Steam curls upward from center of pot; bones rest upright in rich golden broth.
You know it's right when: 锅沿保持匀速微泡。Broth maintains steady gentle bubble at rim.
5Let guests dip and simmer their own ingredients directly in the pot. Remind them to scoop marrow from cracked bones with chopsticks — it’s the richest part.
互动式吃法
🔍 Look for Medium heat 随食随取 · as served
Visual: 椎骨裂口中，骨髓呈乳白莹润光泽。Marrow glistens ivory-white inside split vertebrae.
You know it's right when: 筷尖轻压即软糯流出。Marrow yields easily when pressed with chopstick tip.

Tips

· Soak dried goji berries (10 g / 1 tbsp) in warm water 10 min — stir into broth 5 min before serving for subtle sweetness.
· For extra depth, toast 1 tsp Sichuan peppercorns (3 g) in dry pan until fragrant, then crush and stir in at end.
· Leftover broth freezes beautifully — strain, cool, portion, and use within 3 months for noodle soups or braises.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.

Read our editorial policy
Fuchsia Dunlop, Land of Plenty: A Treasury of Authentic Sichuan Cooking
USDA FoodData Central — ingredient nutrition and portion data
Traditional Chinese family-kitchen practice and regional taste records

Common questions

Is there a vegan substitute for oyster sauce?

Yes — 'mushroom oyster sauce' (often labeled vegetarian/vegan) is sold in most Asian grocers and increasingly in mainstream supermarkets. It behaves 1:1 and adds the same glossy umami. Watch labels if you're also gluten-free; most brands are GF, some aren't.

Source: HǎoWèi substitution engine

What's the difference between light and dark soy sauce?

Light soy (生抽) is the everyday salty seasoning — thin and salty, used in most recipes. Dark soy (老抽) is thicker, darker, slightly sweet, and used mostly for color (braises, fried rice). If you only buy one, get light soy. For dark soy's color: 1 tbsp light soy + a pinch of sugar + a few drops of molasses.

Source: HǎoWèi pantry guide

Why do you cook the aromatics (garlic/ginger) first on low heat?

Aromatics contain oils and sugars that turn bitter if scorched. Gentle heat (low-medium) lets garlic and ginger release their fragrance without browning too fast. If the pan is too hot, garlic goes bitter within seconds — that's why we always add aromatics first, before the main ingredients.

Source: Chinese Cooking Demystified technique library