Short Rib Simmering Soup
1.
Wash the pork short ribs, chop them into small sections, add cooking wine, green onion and ginger, and marinate for 10 minutes. Boil the pork ribs in boiling water and set aside.
2.
Wash the white radish and peel it.
3.
Cut the white radish into hob pieces for later use.
4.
Fill a casserole with 1,000 ml of water and simmer the ginger slices for five minutes, then drain the blanched piglets. Then pour 15 grams of cooking wine. Bring to a high heat, turn to low heat for 20 minutes, add white radish and continue cooking for 10 minutes.
5.
The simmering soup and ingredients in the casserole are put into two crock pots and steamed for half an hour. When they are out of the pot, sprinkle with wolfberry, chives and salt for seasoning and mixing.
Tips:
Generally, the simmering soup is simmered for more than two hours in a large urn with a height of about 1.5 meters or more. Home production cannot have such conditions. I tried steaming in a household pot to achieve the simmering effect. The purpose of simmering can be achieved as long as the mouth of the tank is sealed tightly to prevent water vapor from entering the tank.
