1. Soak the ribs in clean blood and wash them up, prepare the white radish
2. Peel the white radish, wash and cut into hob blocks
3. Scoop it up after boiling the pan under cold water
4. Prepare chopped green onion, sliced ginger and tempeh, rock sugar.
5. Pour the ribs into a non-stick pan, stir fry until fragrant, set it aside
6. Pour the bottom oil in another pot, add ginger slices and tempeh and sauté
7. Then add the ribs and stir-fry evenly, then pour the cooking wine
8. Pour the white radish
9. Add in soy sauce and dark soy sauce and stir-fry evenly
10. Pour boiling water and add rock sugar
11. Return all the food to the casserole, cover on high heat and boil, simmer on low heat until it is cooked through
12. Turn on and add chopped green onion, turn off the heat and serve
Tips:1. Soak the ribs in clear blood water and then fry them in a pot, so that not only the meat tastes better, but also all the blood inside will be forced out.
2. My taste has never been very salty. Soy sauce and dark soy sauce are added to the braised dish without adding salt. This dish is also salty with tempeh, so you should reduce the amount of soy sauce to avoid over-salty.
3. Chicken essence is rarely added to meat dishes, a small amount can be added if you like.
