#红红火火# Braised Carrot Ribs

Name: #红红火火# Braised Carrot Ribs
Total time: 1 h 30 min
Yield: 3
Cuisine: Chinese
Ingredients: 500g Ribs; 1500g radish; 10g ginger; 10g garlic; 5g Bay leaf; 3 pcs star anise; 10g Shallots; 10g Salad oil; 20g Soy sauce; 2g Sugar; 10g Oyster sauce; 10g liqueur; 3g salt

by Fire plated red leaves

4.7 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

3

Braised Carrot Ribs: The tangy meaty aroma of the ribs and the sweet and juicy radish bring more than just filling your stomach, because it is costly and has a health preservation effect, which is the focus of this dish, which is popular in winter. Eat this little ginseng boiled ribs every day, and you will be prosperous when you are healthy.

#红红火火# Braised Carrot Ribs

1. Main ingredients of braised radish ribs

2. Boil the ribs with boiling water to remove the water, peel the radish and cut into large pieces

3. Heat up a pan, add oil and sauté ginger, garlic, star anise, bay leaves, put in the ribs, and fry on both sides until it becomes a little yellow

4. Add soy sauce, dark soy sauce, sugar, oyster sauce, wine, some hot water, and bring to a boil

5. After the ribs have been boiled for 40 minutes, add the diced radishes and turn to low heat to continue cooking

6. Slowly cook the ribs and radish through low heat, add salt to taste (I don’t like the radish is too soft and rotten, just cooked)

7. Braised pork ribs with red radish and boil until the moisture content is 90% dry, basically just fine, turn off the heat and sprinkle with chopped green onion