Radish Stewed Lamb Ribs
Radish Stewed Lamb Ribs is a home-style meat dish at difficulty 4/5 (Advanced), about 1259 kcal. This soup is fresh and not greasy. Ingredients and step-by-step instructions are below, with notes for home cooking.
4 / 5
★★★★☆
1259 kcal
Ingredients
- Lamb ribs
- White radish
- Scallion
- Sichuan peppercorns
- Betel nut (Optional)
- Ginger
- Cooking wine or Yellow wine
- Edible salt
- Rock sugar
- Water
Steps
- Peel the white radish and cut it into large chunks (3-5cm), set aside.
- You can ask the vendor to cut the lamb ribs when buying, as it is generally difficult to cut with a household knife, set aside.
- Put the lamb ribs into a pot with cold water, add half of the cooking wine, half of the scallions and ginger, and boil for 10 minutes to remove the fishy smell. (Optionally, you can scoop out the blood scum that appears during the blanching process with a spoon.)
- Start a new pot with cold water, add the cut white radish, and add half of the rock sugar. Boil for 5 minutes after the water boils to remove the pungent taste of the radish.
- Remove the blanched lamb ribs and place them in an electric pressure cooker, add water until it covers all ingredients, then add about 300ml more water.
- Add the remaining scallions, ginger, cooking wine, peppercorns, rock sugar, Betel nut (optional), and salt into the pot. Cover the pot and start the timer once the steam builds up. Stew on medium heat for about 15 minutes.
- If you do not have a pressure cooker, put them in a regular pot and stew for approximately 40 minutes to 1 hour.
- Turn off the heat and wait for the pressure to fully release from the pressure cooker. Open the lid, add the previously blanched radish, season, add 3-10g of edible salt or water, taste the soup to check for saltiness.
- Turn the heat back on, medium heat, let the pressure cooker build up steam again and stew for another 10 minutes, or cover a regular pot and stew for 20 minutes.
- Turn off the heat and serve.
Notes
This soup is fresh and not greasy. The lamb is tender, flavorful, and soft. After soaking up the broth, the radish is sweet and soft. It is a common home-style warming dish for winter in Northern China. Lamb is rich in high-quality protein and iron, while radish contains vitamins and dietary fiber. The combination nourishes the spleen and stomach, dispels cold, and aids digestion. Although it requires blanching to remove the 'fishy' smell and a two-step cooking process, the steps are clear and easy to follow, even for beginners. The overall preparation takes about two hours, but can be shortened to about one hour using a pressure cooker.
Estimated cooking difficulty: ★★★★
Estimated calories: 1259 kcal
Calculation:
Per serving:
- Lamb ribs: 400g
- White radish: 1 unit (one whole radish)
- Scallion: 1 unit (one whole scallion)
- Sichuan peppercorns: 10 grains
- Ginger: 10g (usually buy a whole head; about 4 slices from the middle is sufficient)
- Cooking wine or Yellow wine: 30ml-40ml
- Edible salt: 10g
- Rock sugar: 2-4 grains
- Water: Amount to cover ingredients, approximately 1000ml
- Attention should be paid to the water level line during operation. If it falls below 2/3 of the ingredients, add hot water until it covers the ingredients.
If you encounter any issues or can improve the process while following this guide, please submit an Issue or Pull Request.