【jiangsu】green Radish Ribs Soup

Name: 【jiangsu】green Radish Ribs Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 680g Small row; 310g radish; 3 pieces Scallions; 4 slices ginger; Some Cooking Wine; 3 tsp salt; a little MSG; a little Wolfberry

by Lao Fang Xiaoyu

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Eat radish in winter and ginger in summer without a doctor's prescription! Meaning~It means to eat more radishes in autumn and winter, which is most beneficial to your health. Naturally, you don’t need to go to a doctor if you are healthy~~~
I don’t know how many times I have eaten radishes since I was a child, and I can’t count the number of radish ribs soup. Whether it’s white radish, red radish, carrots and our Nanjing’s unique Yanghua radish, but never I have eaten soup stewed with green radish; in fact, we are not unfamiliar with green radish, but there is only one way to eat it ---cold dressing, because it is sweet and crisp, so the family likes the cold salad with jellyfish skin and sweet and sour. Eat; and today I am also using it for the first time to stew soup with ribs. The taste is similar to that of other radishes, but it’s more chewy and stickier in your mouth~~~

Ingredients

680g Small Row
310g Radish
3 pieces Scallions
4 slices Ginger
Some Cooking Wine
3 tsp Salt
a little Msg
a little Wolfberry

【jiangsu】green Radish Ribs Soup

1. Boil the fresh small ribs in cold water

2. After cleaning, put the green onion and ginger into the pot again with water, and cover the high heat

3. Skim the foam after boiling

4. Add appropriate amount of cooking wine, cover, turn to low heat and simmer

5. Peel and wash the green radish and cut into pieces with a hob

6. When the small row is simmered to 7 mature, add the green radish cubes and cover the high heat

7. Bring to a boil again and turn to low heat. When the radish rises, add salt and stir.

8. Add a little MSG to taste

9. Finally, sprinkle a little medlar and green onion to turn off the heat

Tips:
1. Before making meat soup, blanch the meat in cold water. After blanching the excess blood, the stewed broth will be more fragrant and rich.
2. Friends who want to save trouble can use a pressure cooker or electric pressure cooker more quickly