Stewed Radish Knuckle Soup

Name: Stewed Radish Knuckle Soup
Total time: 2 h
Yield: 3
Cuisine: Chinese
Ingredients: 1 piece Pork knuckle; 1 White radish; 1 teaspoon Pixian Douban; 1 teaspoon Rapeseed oil; 1/2 teaspoon Cooked Chili; 1 Chives; 1 piece ginger

by Tail's Kitchen

4.6 (1)

Favorite

Difficulty

Easy

Time

2h

Serving

3

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.

Ingredients

1 piece Pork Knuckle
1 White Radish
1 teaspoon Pixian Douban
1 teaspoon Rapeseed Oil
1/2 teaspoon Cooked Chili
1 Chives
1 piece Ginger

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.

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

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.

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.

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.