Ingredients
500 g (about 1 lb) lean lamb
Seasonings
15 g angelica root, 2 teaspoons rice wine (or 2 teaspoons rice vinegar), 2 teaspoons salt, 1 piece ginger.
Instructions
1. Slice the ginger, set aside 10 slices for later use.
2. Rinse the lamb and cut into chunks, then blanch in boiling water with a splash of cooking wine or rice vinegar to remove any gamey smell, then drain and set aside.
3. Add the lamb, Chinese angelica root, and ginger slices with 8 bowls of water (about 2 liters) and braise together for about 2 hours, until the lamb is fully tender, then season with salt to taste and serve.