---
title: "Braised Lamb Chops with Daikon Radish (萝卜炖羊排)"
description: "This soup-style braised dish is light and not greasy. The lamb is tender and full of flavor, while the daikon radish absorbs the broth and becomes sweet and soft. It is a common home-style warming dish in northern China during winter. Lamb is rich in high-quality protein and iron, while daikon radish contains vitamins and dietary fiber. Together, they warm and nourish the spleen and stomach, dispel cold, and aid digestion."
image: "https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_luo-bo-dun-yang-pai.jpg"
url: "https://cookbook.cn-trending.com/r/meat_dish_luo-bo-dun-yang-pai/"
---

# Braised Lamb Chops with Daikon Radish

**萝卜炖羊排 · luó bo dùn yáng pái**

> Time: 2 h · Difficulty: Hard · Calories: 1259 kcal · Serves: 1 serving · Category: [Meat](https://cookbook.cn-trending.com/c/meat_dish/) (荤菜)

This soup-style braised dish is light and not greasy. The lamb is tender and full of flavor, while the daikon radish absorbs the broth and becomes sweet and soft. It is a common home-style warming dish in northern China during winter. Lamb is rich in high-quality protein and iron, while daikon radish contains vitamins and dietary fiber. Together, they warm and nourish the spleen and stomach, dispel cold, and aid digestion.

![](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/ai-generated/meat_dish_luo-bo-dun-yang-pai.jpg)

## Ingredients

- 400 g Lamb chops (羊排) — per serving
  - Tip: Ask the butcher to cut it for you; home knives may struggle to cut through the bones.
- 1 stalk Daikon radish (白萝卜) — per serving
  - Tip: Choose daikon radish with smooth skin that feels heavy for the size, indicating more moisture.
- 1 stalk Scallion (white part) (大葱) — per serving
  - Tip: Used to remove gamey smells and enhance flavor; use in two separate additions.
- 10 grains Sichuan peppercorns (花椒) — per serving
  - Tip: A key seasoning for removing gamey smells and adding aroma.
- 10 g Ginger (姜) — per serving
  - Tip: Cut into about 4 large slices for use.
- 30 ml-40 ml Shaoxing or yellow wine (料酒或者黄酒) — per serving
  - Tip: Add in two separate portions to remove gamey smells.
- 10 g-20 g Salt (食用盐) — per serving
  - Tip: Adjust to taste in the final step.
- 2-4 grains Rock sugar (冰糖) — per serving
  - Tip: Used to neutralize the peppery taste of the radish and enhance umami.
- 1300 ml Water (水) — per serving
  - Tip: Ensure you have enough; any water added midway must be hot.

### Optional

- to taste Angelica root (bai zhi) (白芷)
  - Tip: Available at Chinese medicine stores or seasoning counters.

## Tools

Pressure cooker, Stockpot, Cleaver / chef's knife, Cutting board, Spoon

## Method (9 steps)

1. **Prepare the Daikon Radish** — Peel the daikon radish and cut it into large 3-5cm chunks using a rolling cut. Set aside.
   - Duration: 5 min
   - Tip: Do not cut the pieces too small, or they may dissolve during long braising.
   ![Step 1: Prepare the Daikon Radish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_1.jpg)
2. **Prepare the Lamb Chops** — Have the lamb chops cut when purchasing, then wash them thoroughly and set aside.
   - Duration: 1 min
   - Tip: Washing the lamb chops helps reduce blood water.
   ![Step 2: Prepare the Lamb Chops](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_2.jpg)
3. **Blanch the Lamb** — Place the lamb in a pot of cold water. Add half of the Shaoxing or yellow wine and half of the scallion (white part) and ginger. Boil for 10 minutes to remove the gamey smell.
   - Duration: 10 min
   - Tip: Use a spoon to skim off the blood foam that rises during blanching.
   ![Step 3: Blanch the Lamb](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_3.jpg)
4. **Blanch the Daikon Radish** — In a separate pot of cold water, add the cut daikon radish and half of the rock sugar. Once the water boils, cook for 5 minutes to remove the peppery taste of the daikon radish.
   - Duration: 10 min
   - Tip: Adding rock sugar during blanching effectively removes the raw peppery taste of the radish.
   ![Step 4: Blanch the Daikon Radish](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_4.jpg)
5. **Transfer to the Pressure Cooker** — Remove the blanched lamb chops and place them in the pressure cooker. Add water until it covers all the ingredients, then add about 300ml more water.
   - Duration: 2 min
   - Tip: Add enough water all at once.
   ![Step 5: Transfer to the Pressure Cooker](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_5.jpg)
6. **First Braising** — Add the remaining scallion (white part), ginger, Shaoxing or yellow wine, Sichuan peppercorns, rock sugar, angelica root (optional), and salt to the pot. Cover and wait for steam to build, then start timing. Braise on medium heat for about 15 minutes.
   - Duration: 15 min
   - Tip: If you do not have a pressure cooker, use a regular pot and braise for about 40 minutes to 1 hour.
   ![Step 6: First Braising](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_6.jpg)
7. **Add the Daikon Radish and Season** — Turn off the heat and wait for the pressure cooker to release all pressure. Open the lid, add the previously blanched daikon radish, and season. Add 3-10g of salt or water and taste the broth for saltiness.
   - Duration: 5 min
   - Tip: Be careful when opening the lid; make sure all pressure has been released.
   ![Step 7: Add the Daikon Radish and Season](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_7.jpg)
8. **Second Braising** — Turn the heat back on to medium. Once the pressure cooker builds steam again, braise for 10 minutes.
   - Duration: 10 min
   - Tip: If using a regular pot, cover and braise for 20 more minutes.
   ![Step 8: Second Braising](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_8.jpg)
9. **Serve** — Turn off the heat and serve in a large bowl.
   - Duration: 1 min
   - Tip: Eat while hot for the best warming effect.
   ![Step 9: Serve](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/steps/meat_dish_luo-bo-dun-yang-pai/step_9.jpg)

## Tips

- While cooking, monitor the water level. If it drops below 2/3 of the ingredients, add hot water until the ingredients are covered.
- Braising times differ significantly between a pressure cooker and a regular pot. Choose the time based on your cookware.
- Angelica root enhances the aroma of the broth and removes the gamey smell. It is optional.

## Overview image

![Braised Lamb Chops with Daikon Radish — ingredients and steps overview](https://media.githubusercontent.com/media/zkeq/vibe-cook-backend/dataset/images/overview/meat_dish_luo-bo-dun-yang-pai_overview.jpg)

## Source

Recipe text from [HowToCook](https://github.com/Anduin2017/HowToCook), structured by [Vibe Cook](https://github.com/zkeq/vibe-cook-backend). Public domain (Unlicense).

Original: https://github.com/Anduin2017/HowToCook/blob/master/dishes/meat_dish/萝卜炖羊排.md

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---

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