Ribs with Radish and Grilled Yuba
1.
Soak the ribs in clean blood and wash them, peel the white radish, and prepare the yuba
2.
Soak the yuba in water in advance, then wash and cut into sections, and cut the white radish into chunks
3.
Prepare the seasoning
4.
Pour the bottom oil into the pot, add the star anise, fry the ginger slices and the green onion to create a fragrance
5.
Then put the ribs into the wok and stir-fry until all the color changes, then cook into the cooking wine
6.
Add light soy sauce and dark soy sauce and pour in hot water. The amount of water is almost enough to submerge the ribs. Cover the high heat and turn to low heat for half an hour
7.
Then turn to high heat, add white radish and yuba, stir fry evenly, cover and turn to low heat
8.
After the radish is tenderized, use high heat to collect the juice and sprinkle into the chopped green onion, turn off the heat and remove from the pot
Tips:
1. The yuba must be soaked in cold water. If the water becomes turbid, replace the water
2. Cut the radish into smaller pieces and put the yuba in the pot together, it will not burn the yuba, and it will be easier
3. The taste of each restaurant is different. The braised dishes have the salty taste of soy sauce, I think it is enough, so no salt is added, you can adjust it according to your own taste
