Stewed pork ribs with Pleurotus eryngii and radish(xing bao gu luo bo pai gu bao )

Stewed pork ribs with Pleurotus eryngii and radish

Introduction:

"White radish has the reputation of sairenshen, which shows that it is rich in nutrition, and has the effect of nourishing the heart, ventilating and activating blood circulation. Children with cold, cough and spitting can see the effect immediately after eating this dish (or drinking soup). White radish is also a good ingredient for soup. Radish has the effects of eliminating food stagnation, expelling flatulence, detoxifying and eliminating heat, defecating and hemostasis. Radish contains a lot of vitamin C, carotene and crude fiber, which can reduce blood lipid, stabilize blood pressure and prevent gallstones when used in soup. This soup is added with Pleurotus eryngii, which makes the nutrition more comprehensive. It is a nourishing autumn and winter soup pot

Production steps:

Step 1: prepare all the ingredients.

Step 2: Rinse spareribs with water for 10 minutes.

Third step: avoid the fire and add the right amount of water into the inner container of the pot, add the onion ginger, Baijiu, big ingredients and fragrant leaves.

Step 4: blanch and wash the spareribs in boiling water.

Step 5: then put it into the inner pot and cook for 15 minutes.

Step 6: peel radish, wash Pleurotus eryngii and slice.

Step 7: add radish and Pleurotus eryngii after 15 minutes.

Step 8: cover and cook for 10 minutes.

Step 9: turn off the heat, put the inner pot into the outer pot, cover and simmer for 40 minutes.

Step 10: after 40 minutes, take out the inner pot, put it on the fire and add salt.

Step 11: season with pepper.

Materials required:

Radish: 400g

Pleurotus eryngii: one

Onion and ginger: right amount

Fragrant leaves: 2 pieces

Big material: 3

Baijiu: 3 grams

Salt: right amount

Pepper: right amount

Note: wash the spareribs with water for 10 minutes, rinse the blood and make the meat white, so that the soup is clear and the meat is delicious.

Production difficulty: ordinary

Technology: pot

Production time: several hours

Taste: salty and fresh

Chinese PinYin : Xing Bao Gu Luo Bo Pai Gu Bao