「Braised Lamb Ribs with Radish」

Ingredients and amounts

• Lamb ribs 400g
• White radish 1 (to taste)
• Scallion 1 (to taste)
• Sichuan peppercorns 10
• Ginger 10g (about 4 slices)
• Cooking wine or Shaoxing wine 30-40ml
• Salt 10g
• Rock sugar 2-4 pieces
• Water 1000ml (enough to cover ingredients)

Step-by-step method

1. 1

   Step 1

   Peel the radish and cut into 3-5cm chunks. Set aside.

2. 2

   Step 2

   Have the lamb ribs chopped by the butcher, as household knives are usually not strong enough. Set aside.

3. 3

   Step 3

   Place the lamb in cold water. Add half the cooking wine and half the scallion and ginger. Boil for 10 minutes to remove the gamey smell. Optionally, skim off any foam that appears.

4. 4

   Step 4

   In another pot of cold water, add the radish chunks and half the rock sugar. Bring to a boil and cook for 5 minutes to remove the radish's pungency.

5. 5

   Step 5

   Drain the blanched lamb ribs and place them in a pressure cooker. Add water until the ingredients are submerged, then add about 300ml more water.

6. 6

   Step 6

   Add the remaining scallion, ginger, cooking wine, Sichuan peppercorns, rock sugar, optional angelica root, and salt to the pot. Cover and cook over medium heat for about 15 minutes after the pressure has built up.

7. 7

   Step 7

   If you do not have a pressure cooker, use a regular pot and simmer for about 40 minutes to 1 hour.

8. 8

   Step 8

   Turn off the heat. Wait for the pressure cooker to release pressure completely. Open the lid, add the blanched radish, and adjust the seasoning. Add 3-10g of salt or water, tasting the broth for saltiness.

9. 9

   Step 9

   Turn the heat back on to medium. For a pressure cooker, cook for another 10 minutes after pressure builds up. For a regular pot, cover and simmer for another 20 minutes.

10. 10

    Step 10

    Turn off the heat and transfer to a plate.