Nourishing Clear-Stewed Lamb Rib Soup

Steps

1. 1

   Step 1120 min

   

   Soak the lamb ribs and neck bones in cold water for 2 hours, changing the water 2-3 times.

   ✅ Done when: The soaking water stays noticeably clearer after each change.

2. 2

   Step 2

   High heatBlanching (chao shui) ↗
   

   Put the lamb ribs into a pot of cold water along with scallion sections, ginger slices, and 2 spoonfuls of high-proof baijiu. Bring to a boil over high heat.

   ✅ Done when: The water reaches a rolling boil.

3. 3

   Step 3

   Blanching (chao shui) ↗
   

   Skim off the foam as it rises while the pot boils.

   ✅ Done when: The surface of the water is free of gray foam.

4. 4

   Step 43 min

   Blanching (chao shui) ↗
   

   After about 2-3 minutes of boiling, once the water is fairly clear, remove the lamb ribs.

   ✅ Done when: The blanching water looks clear and about 2-3 minutes have passed.

5. 5

   Step 5

   

   Pick out the scallion sections and rinse the ribs again with boiling water.

   ✅ Done when: The scallion pieces are removed and the ribs are rinsed clean.

6. 6

   Step 6

   High heatChicken stock (gao tang) ↗
   

   Add plenty of water to an enameled cast-iron pot or clay pot, bring to a boil over high heat, then add the lamb ribs.

   ✅ Done when: The water in the pot is at a full boil.

7. 7

   Step 7

   Chicken stock (gao tang) ↗
   

   Add the scallion sections, ginger slices, a spice bag of Sichuan peppercorns, dried chilies, goji berries, and the torn-open dates. Do not add star anise, cinnamon, or similar spices.

   ✅ Done when: All the aromatics are in the pot and the pot is coming back to a boil.

8. 8

   Step 8

   Low heatChicken stock (gao tang) ↗Simmering (dun) ↗
   

   Skim off foam as it appears, and once the pot comes to a boil, reduce to low heat and keep simmering.

   ✅ Done when: The pot is at a steady bare simmer on low heat.

9. 9

   Step 9

   

   Rinse and peel half a daikon radish and half a carrot.

   ✅ Done when: Both vegetables are rinsed and fully peeled.

10. 10

    Step 10

    

    Cut the carrot into roll-cut (hobnail) chunks.

    ✅ Done when: The carrot is cut into even, angled chunks.

11. 11

    Step 11

    

    Cut the daikon into roll-cut chunks as well.

    ✅ Done when: The daikon is cut into even, angled chunks.

12. 12

    Step 12

    

    Prepare the table condiments: chopped scallion, chopped cilantro, white pepper, chili oil, fine salt, and MSG — plus vinegar for those who like it. These all go on the dinner table later.

    ✅ Done when: All the condiments are chopped and set out ready for serving.

13. 13

    Step 1335 min

    Low heatSimmering (dun) ↗
    

    After the ribs have simmered about 30-40 minutes, remove the scallion sections and add the daikon and carrot. Keep simmering on low heat, topping up with boiling water if the soup runs low.

    ✅ Done when: About 30-40 minutes of simmering have passed and the radishes are in the pot.

14. 14

    Step 14105 min

    Low heatSimmering (dun) ↗
    

    The dates and goji berries make the soup more nourishing with a richer color. Simmer uncovered the whole time, until the ribs are fall-apart tender — roughly 1.5-2 hours depending on the ribs. Add a little salt and the soup is ready.

    ✅ Done when: The lamb meat is tender and pulls easily from the bone, after about 1.5-2 hours of simmering.

15. 15

    Step 15

    

    Bring the pot to the table and ladle into individual bowls, letting everyone season their own bowl with chopped scallion, chopped cilantro, white pepper, chili oil, fine salt, and MSG to taste.

    ✅ Done when: Each bowl is filled and seasoned to the diner's liking.

16. 16

    Step 16

    

    Flatbread makes a great accompaniment as the staple — the pot was nearly emptied before it could be photographed.

    ✅ Done when: The soup is being served with the flatbread alongside.

17. 17

    Step 17

    

    Season your own bowl of soup to taste and dig in.

    ✅ Done when: The soup in the bowl is seasoned and ready to eat.

18. 18

    Step 18

    

    Big bites of meat, big sips of broth — perfect winter nourishment.

    ✅ Done when: The soup and meat are hot and being enjoyed.