Steamed Lamb Ribs with Rice Flour
A home-style dish of tender lamb ribs steamed with rice flour and a blend of seasonings, prized for its succulent texture and rich, fragrant aroma.
Ingredients
Lamb ribs (washed, blood rinsed away, cut into pieces)
300g
Rice flour
100g
White radish (washed, cut into large chunks)
50g
Green onion (washed and cut into segments)
1
Ginger (washed and gently smashed)
1 small piece
Sichuan peppercorns
2 tsp
Star anise
to taste
Cinnamon bark
to taste
Soy sauce
1 tbsp
Lamb broth
2500g
Cooking wine
4 tsp
Fine salt
1 tsp
Instructions
1
Ingredient Preparation
Wash the lamb, rinse away the blood, and cut into pieces. Blanch briefly in boiling water, then remove and rinse. Wash the radish and cut into large chunks. Wash the scallion and ginger, cutting the scallion into segments and gently smashing the ginger.
2
Braising
Add the lamb broth to the pot and bring to a boil. Add the lamb, radish, soy sauce, salt, cooking wine, star anise, cinnamon bark, ginger, scallion, and Sichuan peppercorns. Simmer until the meat is tender, then serve.
