Ingredients

• Lamb ribs – 750 g
• White radish – ½ piece
• Carrot – ½ piece
• Sichuan peppercorns – 20 grains
• Ginger – 10 slices
• Green onion – ½ stalk
• White spirit (high-proof alcohol) – 2 tbsp
• Salt – 3-5 g
• Cilantro – 2 sprigs
• Red dates – 2 pieces
• Goji berries – 1 small handful
• Dried chilies – 2-3 pieces

Reference:

Want to know how to make Chinese noodle? see here.

Need more information about the sauces? see here.

Need more information about the seasonings? see here.

Instructions

1. Prepare the Ingredients: Cut the green onion and cilantro into sections, slice the ginger, and peel and chop the carrot and white radish into chunks.
2. Soak the Lamb Ribs: Soak the lamb ribs in cold water for 2 hours, changing the water 2-3 times to remove residual blood.
3. Initial Boil: Place the lamb ribs in a pot with cold water, add the green onion sections, ginger slices, and 2 tablespoons of high-proof alcohol. Bring it to a boil over high heat, skimming off the foam that rises to the surface.
4. Drain and Rinse: Boil for about 5 minutes, until the water is clearer. Remove the lamb ribs, discard the green onion pieces, and rinse the ribs under hot water.
5. Set Up the Soup Base: In an enamel or clay pot, add enough fresh water and bring it to a boil. Add the lamb ribs, green onion sections, ginger slices, Sichuan peppercorns, dried chilies, goji berries, and the torn red dates. Avoid adding spices like star anise or cinnamon.
6. Simmer: Continue skimming off any foam while the water heats. Once it boils, reduce the heat to a low simmer. After about 30-40 minutes, remove the green onion sections, then add the white radish and carrot and continue to simmer on low. Add the red dates and goji berries at this stage.
7. Finish and Serve: Add the marinated ground meat to the Sichuan pepper oil, along with the bean paste, and stir-fry until the oil turns a reddish colour (about 5 minutes). Add the drained tofu cubes and the prepared sauce. Continue cooking over medium heat. Once the liquid starts to boil, add the chili flakes and sprinkle with green onion. Transfer to a plate and serve.

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