Braised Pork Ribs with Radish

Overview

Eat radish in winter and ginger in summer, and you won’t have to worry about the doctor prescribing medicine. The ribs will taste better if they have a little cartilage. If you like it sweet, you can add more sugar.

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• cinnamon
• cooking wine
• garlic
• light soy sauce
• old soy sauce
• onions
• rock sugar
• spare ribs
• star anise
• fragrant leaves
• radish
• soy sauce

Ingredients

Steps

1. 1 Place the ribs in a pot of cold water, bring to a boil and cook for 5-8 minutes, remove and drain. Then re-heat the pan, put the ribs in and stir-fry over medium heat

2. 2 Fry until the surface of the pork ribs is slightly golden, then add onion, garlic and other spices

3. 3 Then add an appropriate amount of dark soy sauce and stir-fry

4. 4 After the ribs are evenly colored, add an appropriate amount of water to cover the ribs, and pour in an appropriate amount of light soy sauce. Bring to a boil over high heat, then reduce to low heat and simmer for 50 minutes.

5. 5 Add the white radish and continue to stew for about 30 minutes (add an appropriate amount of salt when the stew is halfway through)

6. 6 Finally, turn on high heat to reduce the juice, put it on a plate and sprinkle in an appropriate amount of chopped green onion