White Radish and Wolfberry Pork Ribs Soup
by happy Kiyosumi
Favorite
Difficulty
Easy
Time
1h
Serving
2
1. Prepare all materials.
2. Soak the small row in clean water for half an hour to remove the blood.
3. Cut the white radish into small pieces.
4. In a small row of cold water pot, stir slightly after boiling, turn off the heat after 1 minute.
5. Clean the small row after flying water, put it in a casserole, add sliced ginger, star anise, green onion knot, cooking wine, and vinegar.
6. Add enough water, turn to low heat and simmer for about 40 minutes.
7. Add the white radish to a boil over high heat.
8. Add medlar, turn to low heat, and cook until the white radish is cooked through and the meat is crispy. Remove the green onion knots and season with salt.
Tips:1. The vinegar is added to make the meat easier to crisp and taste. But don't add too much vinegar, or the soup will become sour and it won't taste good.
2. Be sure to add enough water, adding water midway will affect the quality of the soup.
