Cherry and radish ribs soup(ying tao luo bo pai gu tang )

Cherry and radish ribs soup

Introduction:

"For those traditional delicacies, such as classic soup, we can see that there are plenty of soup on the Internet, and think of our old heart water soup, radish and ribs soup. What can we do without big radish? Of course, it's easy to have conditions, but it's also necessary to create conditions without conditions. In fact, Cherry Radish and oblong radish also belong to radish category, but oblong radish sometimes has some bitter taste, and Cherry Radish does not need to worry about this. It's just smaller and more troublesome to peel. It's not for Cherry Radish. Cherry Radish tastes sweet and soft, and its taste is not inferior to big radish. "

Production steps:

Step 1: wash the spareribs, release them, take 1 tsp, 1 / 2 tsp salt, 1 / 4 tsp sugar, 1 / 2 tsp white pepper noodles and 1 tsp cooking wine, marinate them until gelatinized, and put them in a compact box for one night in the refrigerator;

Step 2: peel the Cherry Radish, take the ribs out of the refrigerator and put them at room temperature;

Step 3: put cold water in the pot, put ribs in the pot, and bring to a boil;

Step 4: put a casserole on another stove, add cold water and 3-4 slices of ginger, and bring to a boil;

Step 5: at this time, the spareribs have been boiled, and the floating foam appears. Open the fire, and then boil for about 5 minutes, and rinse the floating foam with hot water;

Step 6: put the radish and spareribs together in a casserole, stew over medium heat until the radish is ripe, sprinkle a few times of pepper and put an appropriate amount of salt.

Materials required:

Cherry Radish: 10-15

Spareribs: About 300g

Ginger: 6-8 tablets

Pepper: right amount

Salt: right amount

Soy sauce: moderate

Sugar: right amount

Cooking wine: moderate

Note: first, some children's shoes may not understand why the spareribs need to be blanched after pickling. Indeed, blanching after pickling is better than blanching without pickling. It's up to you. Second, the meat will be softer when the soup is ready. Third, it's necessary to add some pepper. The finishing point lies in it. Summer drink this soup sweat, winter drink it warm, very enjoy.

Production difficulty: ordinary

Technology: stewing

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Ying Tao Luo Bo Pai Gu Tang