White radish and medlar ribs soup(bai luo bo gou qi pai gu tang )

White radish and medlar ribs soup

Introduction:

Production steps:

Step 1: prepare all materials.

Step 2: soak the small row in clean water for half an hour and remove the blood.

Step 3: cut the radish into small pieces.

Step 4: put a small row of cold water into the pot, stir slightly after boiling, and turn off the fire after 1 minute.

Step 5: clean the small row after the water flies, put it into a casserole, add ginger slices, star anise, scallion knot, cooking wine and vinegar.

Step 6: add enough water, bring to a boil over high heat and turn to low heat for about 40 minutes.

Step 7: add white radish and bring to a boil.

Step 8: add Lycium barbarum, turn the heat down, cook until the turnip is well cooked and the meat is crisp. Take out the onion and season with salt.

Materials required:

Small row: 450g

White radish: 1

Medlar: 1 pinch

Scallion: 2

Ginger: 3 slices

Star anise: 1

Cooking wine: 1 tbsp

Salt: a little

Vinegar: a little

Note: 1. Vinegar is added to make the meat crispy and tasty. But don't add too much vinegar, or the soup will become sour and bad. 2. Be sure to add enough water. Adding water halfway will affect the quality of the soup.

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Bai Luo Bo Gou Qi Pai Gu Tang