Shaanxi Lamb Stew with Mung Bean Vermicelli

Rinse the Lamb shoulder pieces thoroughly. Place the Lamb shoulder in a large pot, cover with cold water, and bring to a boil. Skim off any foam that rises to the surface. Boil for 5 minutes, then drain and rinse the Lamb shoulder pieces under cold water. Set aside.

In a large pot or Dutch oven, heat the Vegetable oil over medium-high heat. Add the 50g of sliced Ginger, 50g of Scallions segments, and smashed Garlic. Sauté until fragrant, about 2 minutes.

Add the blanched Lamb shoulder to the pot and stir-fry for 3-4 minutes until lightly browned.