1. Because the bobbin has less bones and flesh, I added a moderate amount of ribs
2. Put the right amount of water in the pot
3. Put the ribs in the water to remove the blood
4. Fill a casserole with water, add the blanched ribs, simmer over high heat until the soup is white (about 30 minutes)
5. Cut the radish into pieces and set aside
6. Wash the bean sprouts and set aside
7. Put the radish and bean sprouts in a casserole and stew with the ribs
8. When the soup is boiling, turn to low heat, simmer for 1.5 hours, and add a little salt.
Tips:For those who like spicy flavor, it's great to make a seasoning and eat it!
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