Braised bone with radish(luo bo shao gu tou )

Braised bone with radish

Introduction:

"It's a good time to eat radish in winter and ginger in summer. The vegetable market is full of radish sellers. Aiming at the watery white radishes with green leaves brought by those farmers' mothers-in-law, they bought two and weighed a kilo of backbone. Because it's cold and frozen, they gave up the tube bone. That's all. The tube bone is oily. I don't like it very much. I use the tube bone It will be better. "

Production steps:

Materials required:

White radish: right amount

Spine: moderate

matters needing attention:

Production difficulty: unknown

Process: firing

Production time: half an hour

Taste: Original

Chinese PinYin : Luo Bo Shao Gu Tou