【Jiangsu】Green radish and pork ribs soup

Overview

Eat radish in winter and ginger in summer without a doctor’s prescription! Meaning~ It means eating more radishes in autumn and winter is the best for your health. If you are healthy, you don’t need to go to the doctor~~~ I don’t know how many times I have eaten radish since I was a child, and I have drank countless radish and pork rib soups. Whether it is white radish, red radish, carrots or Nanjing’s unique radish, but I have never eaten soup stewed with green radish. In fact, we are not unfamiliar with green radish. Raw, but there is only one way to eat it - cold salad. Because it is sweet and crisp, my family likes to eat it cold with jellyfish skin and sweet and sour sauce. Today is the first time I use it to stew soup with ribs. The taste is similar to other radishes, but it is more chewy and glutinous when chewed in my mouth~~~

Tags

• soups
• home cooking
• soup
• cooking wine
• ginger
• green radish
• msg
• scallions
• small rows
• wolfberry
• salt

Ingredients

Steps

1. 1 Blanch the fresh short ribs bought in cold water

   

2. 2 After cleaning, put the green onion, ginger and water back into the pot and cover over high heat

   

3. 3 After boiling, skim off the foam

   

4. 4 Add appropriate amount of cooking wine, cover, turn to low heat and simmer

   

5. 5 Peel and wash the green radish and cut into cubes

   

6. 6 When the short ribs are simmered for 7 seconds, add the green radish cubes and cover over high heat

   

7. 7 Bring to a boil again and then turn down the heat. When the radish floats, add salt and stir

   

8. 8 Add a little MSG to taste

   

9. 9 Finally, sprinkle some wolfberry and green onion foam and turn off the heat