Braised pork ribs with white radish
By DwightGraham
Ingredients: salt,white radish,ribs,MSG,ginger slices,white sugar,cooking wine,onion,oyster sauce
Recipe Recommendations
- ribs 1000 grams
- white radish one
- onion appropriate amount
- ginger slices appropriate amount
- cooking wine 2 tablespoons
- salt 1 teaspoon
- white sugar 2 tablespoons
- MSG a little
- oyster sauce 1 scoop
- salty and fresh
- burn
- several hours
- senior
Steps for Braised pork ribs with white radish
1
Soak the ribs in clear water for half a day, change the water once in the middle, pour off the blood, and wash for later use.
2
Put the ribs in, add 1 spoonful of cooking wine, blanch and remove.
3
Pour cold water into the iron pan, bring to a boil over high heat, cut the white radish into large pieces, and remove it after the water boils. Set aside.
4
After fishing out the radish, add the ribs, add a little cooking wine, blanch and remove.
5
Start another oil pan, add ginger slices and saute until fragrant, add the scalded pork ribs, and add 1 spoonful of cooking wine to remove the fishy smell.
6
Add straw and soy sauce to color.
7
Stir fry over medium to medium heat for five minutes, until the oil in the ribs is slightly out, add half a pot of hot water (over the ribs), bring to a boil over high heat, then add the spring onions, cover the lid, and simmer over low heat for one hour.
8
Pour the white radish into the pan.
9
Add oyster sauce and salt, turn to medium to medium heat and simmer for 20 minutes. When the soup is thick, add two spoonfuls of white sugar (brown sugar is better) and chicken essence, simmer for another five minutes, and serve out of the pan.