Qing-Dynasty Chop Suey

Step 1

Clean and cut the lamb shoulder into thin strips.

Step 2

Wash the lamb heart, removing the fatty tissue on the outside and on the top. Carefully remove the tendons on the inside and slice the heart into thin, flat strips.

Step 3

Heat a medium pot of water, and when the water boils, add the shoulder and heart. Allow the water to return to a low boil, then turn down the heat and let the water simmer for about four minutes. Remove the scum from the top of the liquid, then strain the pot and set the meat aside.

Step 4

Heat up a pan or wok with oil, then add the ginger. Sauté on high heat until fragrant, then add the star anise, scallions, lamb shoulder, and heart, stirring until the meat is browned.

Step 5

Add the stock to the pan along with the salt. Wait for the liquid to reach a low boil, then turn down the heat and sprinkle in the parsley. Simmer for an hour, or until the meat is tender. Season with more salt and pepper to taste.