The home version of pork ribs and braised radish is a home-cooked dish with great color and flavor. Here are the detailed production steps, as well as styling suggestions and precautions.

Materials Required:

Pork ribs 500 grams

1 white radish

Ginger to taste

Appropriate amount of green onions

Liquor Appropriate amount

Light soy sauce to taste

Old-fashioned soy sauce is sufficient

Rock sugar is appropriate

Salt to taste

Water Dosage

Steps:

Cut the ribs into appropriately sized pieces and soak them in water for 10 minutes to remove the blood.

Peel the white radish and cut it into pieces of the appropriate size.

Add an appropriate amount of oil to the pot, heat it and add the ginger slices and green onions and stir-fry until fragrant.

Add the ribs and stir-fry evenly to make the surface of the ribs slightly browned.

Pour in an appropriate amount of cooking wine, stir-fry evenly, and remove the fishy smell.

Add enough water, cover the ribs, cover and bring to a boil, then turn to low heat and simmer for 30 minutes.

Add the white radish cubes, light soy sauce, dark soy sauce and rock sugar and continue to simmer for 20 minutes.

Add an appropriate amount of salt to taste according to taste, stir-fry evenly and then remove from the pan.

Pairing suggestions:

Braised radish with pork ribs can be paired with some vegetables or seasonings to enhance the taste and nutritional value. For example, you can add some ingredients such as shiitake mushrooms, red dates, and goji berries to increase nutrition and taste. You can also add some chili peppers, peppercorns and other seasonings to enhance the taste according to your personal taste.

Notes:

Choose ribs that are fresh, have a springy flesh and have no odor.

During the simmering process, it is necessary to use low heat to keep the soup boiling so that the pork ribs and radishes can fully absorb the flavor of the soup. At the same time, pay attention to the heat to avoid over-simmering and causing the ingredients to spoil.

After adding the white radish cubes, stir-fry at the right time to avoid the radish from being boiled. At the same time, pay attention to the amount of soup and avoid dry pots.

Proofread by Huang Hao