Stewed spareribs soup with radish(luo bo wei pai gu tang )

Stewed spareribs soup with radish

Introduction:

"If you eat radish in winter and ginger in summer, you don't need a doctor's prescription." as one of the three treasures of winter, radish is especially popular in this cold winter. I love that pot of earthen pot soup, especially the stewed soup with radish ribs in earthen pot. If I don't have earthen pot at home, I find a porcelain pot and put it in the casserole to stew the soup. Maybe some friends will say that it's unnecessary, but I have to say that the taste is very different, and the loss of nutrition is quite small. This stewed soup is thick with rotten meat. It's very suitable to make a delicious soup of radish and spareribs in porcelain jar for old people or children. "

Production steps:

Step 1: prepare raw materials, peel and wash radish

Step 2: chop the ribs into small pieces

Step 3: put the right amount of water in the pot, add the right amount of cooking wine and a few pieces of ginger, and put the ribs into the boiling water

Step 4: slice ginger and garlic, cut scallion into small pieces

Step 5: cut radish into hob pieces

Step 6: remove the core of the jujube and tear it into small pieces

Step 7: blanch the water spareribs, wash the foam with clean water, and then put them into the pot for dry frying. Without adding oil, add appropriate amount of salt, white vinegar and a little soy sauce, stir fry and taste

Step 8: put all the materials into the jar and fill it with water

Step 9: put it into a casserole with proper amount of water, cover it, bring it to a boil over high fire, simmer over low fire for about three hours, cover the casserole, too

Step 10: according to the salty seasoning out of the pot, I like light, fry when put a little salt and soy just enough

Materials required:

Ribs: 300g

Radish: 300g

Jujube: one

Wolfberry: Ten pills

Shallot: a period

Ginger: one piece

Garlic cloves: three cloves

Salt: right amount

Peanut oil: right amount

Soy sauce: a little

Cooking wine: moderate

White vinegar: a little

Note: first, the ribs should be blanched, and then washed to clean the floating foam; second, the fried ribs are much better than the ones directly put in; third, don't add oil when frying, keep frying in the middle of the fire, just fry a little to change color, so as not to affect the color of the soup.

Production difficulty: ordinary

Process: simmer

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Luo Bo Wei Pai Gu Tang