1. Chop small pieces of pork ribs, rinse and soak to remove blood
2. Put the ribs in a boiling pot, add cold water, boil until the ribs change color
3. Pick up the ribs, wash with hot water, and drain the water
4. Put the ribs in a saucepan, add rice wine, ginger slices, and add an appropriate amount of water
5. Cover the pot, turn to a low heat and simmer for about 1 hour after the high heat is boiled
6. The ribs soup is simmered, the ribs are crispy, add salt to taste
7. Carrots, white radishes and don’t cut the hob
8. Add the radish cubes to the ribs soup
9. Continue to stew until the radishes and carrots are soft and rotten. Add chopped chives before turning off the heat
Tips:1. The right amount of the stew is best to add enough at one time, if you need to add water in the middle of the group number to heat water;
2. After chop the ribs into small pieces, soak them properly to remove blood;
3. The pork ribs soup is fresher, no need to add other umami seasonings;
4. Boil the ribs in a pot under cold water.
