Ingredients
750 g (about 1.6 lbs) lamb ribs, 5 dried shiitake mushrooms, 5 g cilantro (coriander) leaves.
Seasonings
10 g scallion sections, 10 g ginger slices, 2 tablespoons salt, 2 teaspoons MSG, a pinch each of white pepper, five-spice powder, and sugar, 1 tablespoon each of Shaoxing wine, chicken bouillon powder, and soy sauce, 5 teaspoons each of satay sauce and hoisin sauce, 4 teaspoons sesame paste, 5 tablespoons vegetable oil.
Steps
1. Wash the lamb ribs, cut into pieces, place in a pot of water and boil for about 5 minutes, then remove and rinse clean; wash the shiitake mushrooms and score a crosshatch pattern on top.
2. Heat oil in a wok until hot, add scallion sections and ginger slices and fry until fragrant, then add the lamb rib pieces and stir-fry until dry, then add satay sauce, hoisin sauce, sesame paste, and five-spice powder and stir-fry until well combined, then splash in cooking wine, add fresh stock, soy sauce, white pepper, and sugar, bring to a boil, then pour everything into a clay pot.
3. Place the clay pot over low heat and simmer for about 1 hour, then add the mushrooms, season with salt, MSG, and chicken bouillon, and continue simmering for about 20 minutes until the lamb ribs are tender and falling off the bone, then drizzle with sesame oil and sprinkle with cilantro pieces before serving.