Radish dry red rib
By VicentaLakin
The radish dry from my sister-in-law's house today makes a cuisine with the ribs. The ribs that make this dish are better chosen with some fat, so they don't taste wood. The radish is full of raisins, fresh and chewy. It's good for dinner, even for porridge。
Recipe Recommendations
- Dried radish appropriate amount
- ribs appropriate amount
- cooking wine appropriate amount
- ginger appropriate amount
- garlic appropriate amount
- pepper appropriate amount
- octagonal appropriate amount
- salt appropriate amount
- white sugar appropriate amount
- bean paste appropriate amount
- Fresh soy sauce appropriate amount
- mature vinegar appropriate amount
- salty and fresh
- burn
- an hour
- simple
Steps for Radish dry red rib
1
The raisins are washed, the water is cold, wine is added, and when the water is released, the ribs are extracted and washed。
2
A little oily in the pot (because it's not too much oil in its own ribs and radish under it) with a piece of ginger flattened, two little spoons of white sugar, and a little chop-dried。
3
Put it in the soybean sauce a couple of times, put it in the wine, then smoke it, and a little vinegar。
4
A full amount of hot water is not enough for more food and is moved into the casserole (or still)。
5
Add peppers, eight horns and garlic to the kit and put it in soup. When the fire opens, it boils。
6
After about half the time, some salt is appropriate. Up to a small amount of water left, the radish dry water was washed and dried。
7
The radish is put in the back of the fire。
8
Just a few more minutes to get some extra water from the radish dry。