Pork Ribs and Carrot Soup

Pork Ribs and Carrot Soup

1. Prepare the ingredients.

2. The radish can be peeled. If you don’t, you must scrape off the bristles with a knife and cut into pieces. Hearing the analogy of winter radish as small ginseng, it really feels that radish is better than meat.

3. The pork ribs must also be cut into pieces by the meat seller. Their knives are fast. I now buy meat, dicing and shredding. Put cold water in the pot, add ginger slices, and pour the washed pork ribs.

4. After the water boiled, some floating foam was fished out. (Generally, the ribs have to be watered first, that is, the blood is removed. The ribs I bought are better, and there is no blood, so I went directly to the floating end).

5. Then add a few scallions and continue to burn.

6. Twenty minutes after the high fire, pour the radishes, bring the high heat to a boil, and then turn to a low heat.

7. If the radishes and meat are relatively rotten, the low-fire time is longer, I usually use one hour.

8. After an hour, add some salt, (add salt according to personal taste) chicken essence, and chopped green onion.

9. It’s good to have a bowl for everyone.