Stewed spareribs with radish(luo bo dun pai gu )

Stewed spareribs with radish

Introduction:

"It is often said that radish is better than ginseng in autumn. Eating more radish in autumn and winter is good for your health. It not only has the function of invigorating the spleen, calming blood stasis, removing phlegm and heat, but also has the function of clearing away blood stasis. In addition to rich in protein, fat and vitamins, spareribs also contain a lot of calcium phosphate, bone collagen and bone mucin, which have the effects of nourishing yin and strengthening yang, tonifying essence and nourishing blood. The radish and spareribs cooked together, not only taste good, but also better health care. Taste this soup: radish fragrance, the entrance is like, ribs crisp but not off the bone, soup fresh good to drink

Production steps:

Step 1: the pork chops have been chopped, one

Step 2: white radish, two

Step 3: soak the baby in the rice washing water and set aside

Step 4: remove the roots and buds of radish, cut into large pieces and set aside

Step 5: Chop shallot root and ginger into wok and stir

Step 6: stir fry the spareribs until they are bloodless

Step 7: pour in a little cooking wine to enhance aroma

Step 8: cover the pot for a short time and take it out

Step 9: stir fry the white radish in the oil pan, because the steak is very refined, and the radish eats oil.

Step 10: stir fry the white radish into the casserole bottom

Step 11: pour in the stir fried ribs,

Step 12: add water to the food

Step 13: cover the sand pot, bring to a boil over high heat, add 2 teaspoons of salt and simmer over low heat for one hour. During this time, gently push the ingredients with a spoon to avoid sticking to the pot

Step 14: add a little soy sauce, sprinkle with scallion and medlar

Step 15: just bring the pot to the table

Materials required:

White radish: two

Pork chop: one

Ginger: a little

Chives: a little

Wolfberry: a little

Vegetable oil: 2 tablespoons

Cooking wine: 1 small spoon

Salt: 1 teaspoon

Soy sauce: a little

Note: choose fresh white radish, pay attention not to buy hollow.

Production difficulty: simple

Technology: stewing

Length: 20 minutes

Taste: light

Chinese PinYin : Luo Bo Dun Pai Gu