Ingredients

• Lamb – 1500 g
• White radish – ½
• Rice wine – 3 tbsp
• Bay leaves – 3 leaves
• Ginger – 8 slices
• Green onions – 3 stalks
• Cinnamon stick – 1 small piece
• Dark soy sauce – 4 tbsp
• Light soy sauce – 2 tbsp
• Sugar – 1 tsp
• Salt – 1 tsp
• Monosodium glutamate (MSG) – 1 tsp
• Dried chili peppers – 2
• Star anise – 2 pieces
• Garlic – 3 cloves
• Sichuan peppercorns – 20 grains
• Black cardamom pod – 1

Instructions

1. Prepare the Meat and Vegetables
   • Select lamb with a balance of fat and lean meat and cut it into 3 cm cubes. Cut the white radish into similar-sized chunks. Slice the ginger, cut 2 green onions into sections, and slice the garlic. Rinse the third green onion and tie it into a knot.
2. Blanch the Lamb
   • Place the lamb in a wok with cold water, adding a few Sichuan peppercorns, ginger slices, rice wine, and green onion sections. Bring to a boil over high heat, then let it cook for about 5 minutes. Remove the lamb, rinse with hot water, and drain.
3. Clean and Scent the Wok
   • Discard the water from the wok, rinse it clean, and reheat it. When the wok is dry, add cold cooking oil, then add the green onion pieces, ginger slices, garlic slices, star anise, Sichuan peppercorns, chili peppers, cinnamon, and black cardamom pod. Stir-fry on low heat for about 2 minutes until aromatic.
4. Stir-Fry the Lamb and Season
   • Add the drained lamb to the wok and stir-fry for about 3 minutes. Add rice wine, light soy sauce, and dark soy sauce, mixing everything well.
5. Transfer to a Stewing Pot
   • Transfer to a clay pot, adding the green onion knot and a pinch of sugar. Pour the lamb and seasonings from the wok into the clay pot, add the white radish chunks, and add water until it just covers the lamb. Bring to a boil over high heat.
6. Simmer the Stew
   • Reduce the heat to low, cover, and simmer for about 1.5 hours.
7. Finish and Serve