1. Pork ribs in a pot under cold water, boil for 5-8 minutes, remove and drain. Then restart the frying pan, put the ribs in and stir-fry on medium heat
2. After frying until the surface of the ribs is slightly golden, add green onion and garlic and other spices
3. Then add the right amount of dark soy sauce and stir fry
4. After the ribs are evenly colored, add an appropriate amount of water to submerge the ribs, pour in an appropriate amount of light soy sauce, boil on high heat and turn to low heat and simmer for 50 minutes.
5. Add the white radish and continue to simmer for about 30 minutes (add appropriate amount of salt when the simmer is halfway through)
6. Finally, turn on a high heat to collect the juice, and sprinkle some chopped green onion after serving.
Tips:1. Add enough water for the stew at one time. Add water in the middle or add salt too early to make the meat difficult to stew.
2. There is not much gelatin in the ribs, if you think the final soup is not thick, you can thicken it appropriately. Will be willing to make dishes look more oily.
3. Cut the radish into larger pieces and resist stewing.
