Pleurotus Eryngii and Radish Ribs in Clay Pot

Name: Pleurotus Eryngii and Radish Ribs in Clay Pot
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 400g radish; A Pleurotus eryngii; Some Green onion ginger; 2 tablets Bay leaf; 3 pcs Aniseed; 3g White wine; Some salt; Some pepper

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

White radish has the reputation of race ginseng, which shows that it is rich in nutrients, nourishing, nourishing the heart, ventilating and promoting blood circulation. Children with colds, colds, cough and spitting can immediately see the effect after eating this dish (or drinking soup).
White radish is also a good ingredient for soup. The radish has the functions of dispelling food and removing stagnation, eliminating flatulence, detoxification and heat dissipation, and laxative and hemostasis.
Radish contains a lot of vitamin C, carotene and crude fiber. It can lower blood fat, stabilize blood pressure and prevent gallstones when used in soup.
This soup is added with Pleurotus eryngii to make the nutrition more comprehensive. It is a nourishing soup pot for autumn and winter diet therapy. "

Ingredients

Pleurotus Eryngii and Radish Ribs in Clay Pot

1. Prepare all the ingredients.

2. Rinse the ribs with water for 10 minutes.

3. Add appropriate amount of water to the inner pot of the fire-free cooking pot, add green onion, ginger, white wine, aniseed and bay leaves.

4. Boil the ribs in boiling water and rinse.

5. Then put it in the inner pot and cook for 15 minutes.

6. Peel the radishes and wash and slice the pleurotus eryngii.

7. Add the radish and pleurotus eryngii after 15 minutes.

8. Cover and continue to cook until 10 minutes.

9. Then turn off the heat, put the inner pot into the outer pot, cover and simmer for 40 minutes.

10. After 40 minutes, take out the inner pot, place it on the fire, and add salt.

11. Season with pepper and it's ready.

Tips:
Rinse the ribs with clean water for 10 minutes to rinse off the blood and the whiteness of the meat, so that the soup of the ribs is clear and the meat is delicious.