Braised Pork Ribs with Carrots

Name: Braised Pork Ribs with Carrots
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some radish; Some ginger; Some shallot; Some pepper; Some salt; Some Cooking Wine; Some Vinegar; Some Soy sauce

by Fresh water bamboo

4.8 (1)

Favorite

1

Difficulty

Normal

Time

1h

Serving

2

As the saying goes: "Eat radish in winter and ginger in summer. You don't need a prescription for your husband." Winter is the best season to eat radish. When I was young, Ma Ma always talked to us. Turnips are known as ginseng, so eat more radishes! The stewed pork ribs with radish has indeed become a frequent visitor on my table. The stewed radish soup is warm, the radish is fragrant, the ribs are delicious, and the soup is delicious, which is deeply loved by the family. "

Ingredients

Some Ribs
Some Radish
Some Ginger

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Some Shallot

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Some Pepper

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Some Salt

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Some Cooking Wine

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Some Vinegar
Some Soy Sauce

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Braised Pork Ribs with Carrots

1. Prepare the required ingredients, chop the ribs into pieces, and wash the radishes.

2. Boil the ribs in a pot under cold water, boil the water for 3 minutes, and remove the blood foam.

3. Put the blanched ribs in the pot, add ginger, cooking wine, pepper, and enough water. After the high heat is boiled, turn to low heat and simmer for 30 minutes.

4. Cut the radish into hob pieces, stew the ribs for 30 minutes, add radish, add salt and a little light soy sauce to taste, and simmer for 15-20 minutes. (I'm sorry, but I didn't take any photos when I was busy).