Radish Simmered Pork Ribs Soup

Name: Radish Simmered Pork Ribs Soup
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: 300g Ribs; 300g radish; 1 Jujube; Ten grains Wolfberry; A paragraph Green onions; piece ginger; 3 petals Garlic cloves; Some salt; Some Peanut oil; a little Soy sauce; Some Cooking Wine; a little White vinegar

by Leaf's Little Chef

5.0 (1)

Favorite

Difficulty

Normal

Time

2h

Serving

2

Eat radish in winter and eat ginger in summer without a doctor’s prescription.” Radish, one of the three treasures of winter, is especially popular in this cold winter. I love the pot of crock soup, especially the simmering soup of radish ribs. For the earthenware pot, I found a porcelain pot and put it in the casserole to simmer the soup. Maybe some friends would say that this is not necessary, but I want to say that the taste is very different, and the nutrition loss is also Quite a little bit. This simmering soup, the meat is rotten, the soup is thick, and it is suitable to make a delicious porcelain radish ribs soup for the elderly or children..."

Radish Simmered Pork Ribs Soup

1. Prepare the raw materials, peel and wash the radish

2. Chop ribs into small pieces

3. Put an appropriate amount of water in the pot, add an appropriate amount of cooking wine and a few slices of ginger, add the ribs to blanch water

4. Cut ginger and garlic cloves into slices, and cut green onions into small pieces

5. Cut the radish into hob pieces

6. The jujube is pitted and torn into small pieces

7. The blanched ribs are washed with clean water, and then put in a pot and dry-fried, without adding oil, add appropriate amount of salt, white vinegar, a little light soy sauce, and stir fry for a taste

8. Put all the materials in a porcelain jar and fill it with water

9. Put it in a casserole with a proper amount of water, cover it, bring to a boil on high heat, simmer for about three hours on low heat, and cover the casserole

10. Add seasonings according to the saltiness and prepare it out of the pot. I like the light one. A little salt and light soy sauce is just enough when frying.

Tips:
One: The ribs should be blanched, and rinse off the foam after blanching;

Two: The pork ribs after being fried are much more delicious than those directly put in;

Three: Don't put oil when frying. Turn on medium heat and keep stirring. It will change color slightly, so as not to affect the color of the soup.