Winter Melon Stewed Lamb Ribs
ID: 84e40284...
This Winter Melon Stewed Lamb Ribs dish perfectly combines the cooling properties of winter melon with the nourishing nature of lamb. By blanching in cold water with salt, stewing with Honglu wine, and seasoning with ginger slivers, you can effectively remove the gamy flavor of the lamb, resulting in a clear, sweet, savory, and mellow broth.
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🍳 Cooking Flow
Place lamb ribs in a pot with cold water and a pinch of salt to blanch; remove from the center of the pot once the water boils. → Combine the lamb ribs, water, and Honglu wine, then cover with a lid slightly ajar and simmer over low heat for 35 minutes. → Cut the winter melon into thick chunks while retaining some of the light green skin and removing the seeds; add to the soup and continue cooking for 15 minutes. → Season with salt, mirin, and white pepper, then finish by adding goji berries, ginger slivers, and celery, cooking until bubbling before serving.
Cooking Steps
Brief Cooking Order
Place lamb ribs in a pot with cold water and a pinch of salt to blanch; remove from the center of the pot once the water boils. → Combine the lamb ribs, water, and Honglu wine, then cover with a lid slightly ajar and simmer over low heat for 35 minutes. → Cut the winter melon into thick chunks while retaining some of the light green skin and removing the seeds; add to the soup and continue cooking for 15 minutes. → Season with salt, mirin, and white pepper, then finish by adding goji berries, ginger slivers, and celery, cooking until bubbling before serving.
Introduction
This Winter Melon Stewed Lamb Ribs dish perfectly combines the cooling properties of winter melon with the nourishing nature of lamb. By blanching in cold water with salt, stewing with Honglu wine, and seasoning with ginger slivers, you can effectively remove the gamy flavor of the lamb, resulting in a clear, sweet, savory, and mellow broth.
Step 1
Place the cleaned lamb ribs into a pot with cold water, add 1/2 teaspoon of salt, and turn on the heat to begin blanching.
Step 2
Once the water boils, lift the lamb out from the center of the pot (to avoid attached foam), remove, and set aside. No rinsing is required.
Step 3
Add the blanched lamb ribs into a pot with 1800cc of boiling water, add 3 tablespoons of Honglu wine, turn to low heat, and cover the lid (leave a small gap) to stew for 35 minutes.
Step 4
Prepare the winter melon. When peeling, do not peel too deeply; retain some of the green tissue. Cut the winter melon into small triangular chunks, remove the seeds, and slice into thick pieces about 2 cm wide.
Step 5
Add the prepared winter melon chunks into the lamb soup and stew with the lamb ribs for 15 minutes.
Ingredients List
Important Notes
⚠️ When blanching meat, be sure to start with 'cold water' and add a little salt; this results in cleaner meat and better removal of gamy odors.
💡 When removing the blanched meat, pick it up from the 'center' of the boiling water so the surface doesn't pick up oil or foam floating around the edges. There is no need to rinse it, thus preserving the meat's flavor.
✨ Do not peel the winter melon too deeply; try to retain the light green flesh. This keeps the winter melon from becoming mushy during cooking, maintaining both appearance and texture.
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