Pork ribs and radish soup

Overview

It's the beginning of autumn, the weather is getting cooler, and I seem to have some appetite. No, I quickly made a pot of pork ribs and radish soup to replenish my body. The meat is rotten and the bones are crispy. The radish is added later. The soup is very light, hydrating and nourishing.

Tags

• soups
• soup
• cantonese cuisine
• maternity
• winter recipes
• banquet dishes
• chives
• fresh ginger
• spare ribs
• white radish
• salt

Ingredients

Steps

1. 1 Cut the ribs into small pieces and wash them

   

2. 2 Put it into the electric pressure cooker with cold water

   

3. 3 After the water boils, rinse directly in the soup to remove the scum on the surface, pinch it out, and then rinse with warm water

   

4. 4 Put it into the electric pressure cooker again, put a piece of fresh ginger, select the soup setting, pressure 5, and timer 20 minutes

   

5. 5 During this period, you can wash the white radish and scrape off the skin. If it is washed well, the skin can be retained because it is rich in minerals

   

6. 6 Cut into hob pieces

   

7. 7 When the time is up, release the pressure, open the lid of the pot, and the aroma of the ribs will fill your nose

   

8. 8 Put the daikon cubes into the soup and stir it slightly

   

9. 9 Cover the lid again, select low pressure and cook for 10 minutes

   

10. 10 You can add salt to taste and sprinkle with a little chives

    

11. 11 The cooked radish in the soup is delicate and soft, the pork ribs are fresh and crispy, the soup is delicious, sweet and not greasy