Mutton hot pot (羊肉爐)

Instructions

1. Blanch the lamb for 5 minutes in boiling water, then drain it and rinse with cold water.
2. Heat the sesame oil in a large pot and fry the ginger and garlic for 2 minutes, until lightly golden.
3. Add the lamb and sear for 3 minutes, stirring, then deglaze with the rice wine.
4. Add both soy sauces, the sugar, star anise and water, then bring to the boil.
5. Lower the heat, cover and simmer for 45 minutes until the meat is tender.
6. Add the dried tofu cut into pieces and the cabbage, then cook for another 10 minutes.
7. Season with salt and white pepper, then add the sliced spring onions.
8. Cook the noodles separately, divide them among bowls and ladle the soup and meat over them.