Braised Lamb's Head

Ingredients

• 1 whole lamb's head
• 4 ounces sweet wine (甜酒)
• 1 cup soy sauce (秋油 — autumn-pressed soy)
• as needed mature hen stock (老肥母雞湯)
• moderate amount dried mushrooms (香蕈)
• moderate amount bamboo shoots (筍)
• 12 whole small peppercorns (小胡椒)
• 12 segments scallion (蔥)
• 1 cup rice vinegar (好米醋)

Instructions

1. Remove all hair from the lamb's head completely; if any remains, singe it over fire. Wash the head thoroughly, then split it open and simmer until the meat is tender enough to separate from bone. Remove the bone and clean away all aged, hardened skin from the interior of the mouth.
2. Slice the eyes into two portions each. Remove the dark outer membrane; discard the eyeballs themselves. Cut the eye meat into fine dice.
3. Bring mature hen stock (高湯) to a gentle simmer. Add the prepared lamb's head pieces and eye dice. Add the mushrooms and diced bamboo shoots. Pour in four ounces of sweet wine and one cup of soy sauce (秋油). Simmer gently until flavors meld and the lamb is tender.
4. For a spicy finish: add twelve small peppercorns and twelve segments of minced scallion just before serving.
5. For a sour finish: substitute one cup of high-quality rice vinegar for the soy sauce and sweet wine, adjusting the braising liquid accordingly.