Stewed Radish Knuckle Soup

Stewed Radish Knuckle Soup

by Tail's Kitchen

4.6 (1)







As the saying goes, "Eat radishes in winter and ginger in summer", "radishes are on the market, it's okay for medics", "October radishes and ginseng", these are the benefits of eating radishes in winter. This home-cooked stewed radish knuckle soup has the meaty aroma of pork knuckle and the sweetness of radish, and even the soup with vegetables, eat a bowl in the cold winter, keep the whole body warm.


Stewed Radish Knuckle Soup

1. Chop Pixian watercress finely, stir-fry the red oil in an oil pan, add cooked oil chili to make a dipping dish.

Stewed Radish Knuckle Soup recipe

2. Peel the white radish and cut into pieces for later use.

Stewed Radish Knuckle Soup recipe

3. Cut the bones from the pork knuckles and cut them off; cut the pork knuckle into 2 cm square pieces, boil them in a pot of cold water, and remove the washed blood foam.

Stewed Radish Knuckle Soup recipe

4. Put the pork knuckle and ginger into a saucepan, add cold water to a high heat and boil for 15 minutes, then turn to a low heat and simmer for 1 hour.

Stewed Radish Knuckle Soup recipe

5. Add the radish cubes to the soup and simmer for 15 minutes. Sprinkle on the scallions, and a bowl of stewed radish knuckle soup is done. Dip some spicy dipping sauce again, the taste is very modest.

Stewed Radish Knuckle Soup recipe


The pork knuckle must be cleaned of blood, otherwise the stewed soup will have a fishy smell.


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