Shou Ba Rou (Inner Mongolian Hand-Grabbed Lamb)

Rinse the lamb ribs thoroughly under cold water. Cut the lamb ribs into large, individual rib pieces if they are not already.

Place the lamb ribs in a large pot and cover with cold water. Bring to a boil over high heat. Skim off any foam and impurities that rise to the surface. Continue to boil for 5 minutes, then drain the lamb ribs and rinse them again under cold water.

Return the blanched lamb ribs to the clean pot. Add the ginger slices and scallions sections. Cover with fresh cold water, ensuring the lamb ribs are fully submerged.