1. Peel the white radish and cut into pieces. (The thickness is moderate, not too thick or too thin)
2. Wash the ribs with blood and set aside.
3. Soak the longan, red dates, astragalus, and dangshen in clean water for 15 minutes. After washing, make a cut on the red dates with a knife to facilitate the taste.
4. Bring to a boil with cold water, put the ribs in blanching water, the floating powder floats out of the water, and the bones can be served when they change color. (Boiled ribs can remove blood water and oily water)
5. Transfer all the ingredients prepared before to the electric pressure cooker and add two slices of ginger.
6. Pour in a little white wine to get rid of the fishy, close the lid and press the soup mode of the electric pressure cooker.
7. After the pattern is complete, pour out the soup and sprinkle some salt to taste. The ribs are delicious, the radish is soft and rotten, and the soup is thick and delicious, warming the heart and the stomach~
Tips:Remember to blanch the ribs first, as the blanching can force bleeding, and the soup will not be too greasy.
