Paigu Luobo Tang (chinese Lamb Rib And Daikon Soup)

Total Time: 2 hrs 20 mins Preparation Time: 20 mins Cook Time: 2 hrs

Ingredients

• Servings: 8
• 2 quarts water
• 1 piece ginger, 2-inch, smashed
• 2 teaspoons fine sea salt
• 1/2 lb lamb spareribs, cut across the bone into 2-inch sections, then separated into individual ribs or 1/2 lb baby back ribs, cut across the bone into 1-inch sections, then separated into individual ribs
• 1 lb daikon radish
• fresh cilantro (optional) or green onion, chopped (optional)

Recipe

• 1 stove top method:.
• 2 place lamb ribs, ginger, and water in a large pot. cover and bring to a boil.
• 3 turn down to a simmer and skim scum off the top. continue simmering covered for 60 minutes, until almost completely tender.
• 4 in the meantime, peel the daikon and cut it into 1′ thick rounds, then quarter the rounds.
• 5 add the daikon to the soup, and simmer 30-45 minutes more, until lamb and daikon are both completely tender.
• 6 adjust the seasoning, and serve, garnished with fresh cilantro or green onion.
• 7 serve as part of a chinese meal.
• 8 slow cooker method:.
• 9 bring water to a boil on stovetop.
• 10 carefully add all ingredients except cilantro/green onion to the boiling water. bring back to a rolling boil and skim foam from the top.
• 11 transfer to slow cooker.
• 12 simmer 4-5 hours on high or all day on low. set the lid of the slow cooker slightly askew so that some steam can escape as it is cooking.