Stewed Radish on Ribs

Name: Stewed Radish on Ribs
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Short ribs; Some radish; Some ginger; Some garlic; Some shallot; Some pepper; Some star anise; Some Cooking Wine; Some crystal sugar; Some Umami Soy Sauce; Some Balsamic vinegar; Some salt; Some Doubanjiang

by Manxiang Hut

5.0 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

2

Let me talk about the origin of the steak ribs. It was from a cow that the father-in-law and the third uncle bought together during the Chinese New Year. Fatty. But because of this, the beef is very tender, and the lean meat is often mixed with fat. There was a piece of meat that was slightly marinated and then boiled and I thought it was a tongue, ha ha. These ribs were chopped into sections and iced in the refrigerator. They were cooked twice with radishes. It was so fragrant and satisfying. "

Stewed Radish on Ribs

1. Wash the steak ribs and set aside.

2. Add some cooking wine to the steak ribs in a pot under cold water. After the water boils, take out the ribs and wash them.

3. Put some oil in the pot, add ginger and rock sugar.

4. Pour in the steak ribs and stir-fry the moisture, then pour in the cooking wine.

5. Pour the umami soy sauce, add a little bean paste and a little vinegar and stir fry a few times.

6. Heat the water to cover the ingredients, transfer to the casserole, add the seasoning packet containing pepper, star anise, and garlic. After the water is boiled, cook on low heat for 30 minutes.

7. Peel the radish and cut into pieces with a hob.

8. Add the radishes and cook until the radishes are cooked and simmered. After a while, let the soup dry. I simmered for about 30 minutes. When it is ready to cook, add appropriate amount of salt depending on the situation.