Name: Pork Ribs and Carrot Soup
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 200g Ribs; 100g radish; a little shallot; 2 cloves garlic; a little pepper; a little salt; Some Cooking Wine; 2 tablets ginger; a little Soy sauce; a little Sugar

Pork Ribs and Carrot Soup

by Looking for Peach Blossom Island

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

As the old saying goes, eat radish in winter and ginger in summer, but the doctor will prescribe a prescription. . , Refreshing and warming the stomach and body, with good nutrition and taste.

In fact, I wanted to make lamb chops stewed with radish, but I took it from the refrigerator by mistake, and found that it was pork ribs after thaw. But it doesn't affect, the same gnawing bones, eating meat, and drinking soup. .

Pork Ribs and Carrot Soup

1. Thaw ribs, cut into strips and soak in blood

2. After blanching the water, wash away the foam

3. Add water, green onion, ginger, garlic, cooking wine, light soy sauce, sugar to the pot, heat up and add the ribs

4. Wash the radishes and peel them as you like. This half of the radish is a bit healthy, and it doesn’t affect the taste if it is stewed in the soup.

5. If you don’t like the soft and rotten taste of radish, you can wait until the ribs are cooked before adding the radish.

6. Skim the foam, simmer on low heat until soft, add salt and pepper before serving

Tips:
1. If you use an electric pressure cooker, the time will be shortened accordingly. Salt can be put in at the beginning. The old iron pan I use takes longer.
2. The green radish I use can also be white radish.