Ribs and radish soup
By RandiBarrows
Ingredients: chicken essence
Recipe Recommendations
- Zaipai appropriate amount
- radish appropriate amount
- salt appropriate amount
- chicken essence appropriate amount
- green onion appropriate amount
- salty and fresh
- stewed
- several hours
- ordinary
Steps for Ribs and radish soup
1
Prepare raw materials.
2
The radish can be peeled. If you don't, you must scrape off the fur with a knife and cut it into slices. Hearing people compare radish in winter to small ginseng, I really feel that radish tastes better than meat.
3
The pork ribs must also be cut into pieces by the meat seller. Their knives are fast. When I buy meat now, cut into pieces, and shredded by the meat seller. Pour cold water into the pan, add ginger slices, and pour in the washed ribs.
4
After the water boils, some floating foam is fished out. (Generally, the ribs must be put into water first, that is, to remove the blood. The ribs I bought are better and there is no blood, so I can just float them to the end.)
5
Then add a few green onions and continue to burn over high heat.
6
After 20 minutes of high heat, pour in the radish, bring to a boil over high heat, and then turn to low heat.
7
If the radishes and meat are rotten, the time for a small fire will be longer. I usually cook it for an hour.
8
After an hour, add some salt,(add salt according to personal taste) chicken essence and chopped green onion.
9
It's nice to have a bowl for everyone to drink.