Braised spareribs with radish(luo bo shao pai gu )

Braised spareribs with radish

Introduction:

"If you eat radish in winter and ginger in summer, you don't need a doctor's prescription. Ribs with a little bit of cartilage will be better to eat. If you like sweet taste, you can put more sugar. "

Production steps:

Step 1: cool the spareribs in an underwater pot, bring the water to a boil, cook for 5-8 minutes, remove and drain. Then start the oil pan again, put the ribs in and stir fry

Step 2: stir fry the spareribs until the surface is slightly golden, then add onion, garlic and other spices

Step 3: add proper amount of soy sauce and stir fry

Step 4: after the ribs are evenly colored, add the right amount of water to cover the ribs, and pour in the right amount of soy sauce, bring to a boil over high heat, then turn to low heat and simmer for 50 minutes.

Step 5: add white radish and simmer for about 30 minutes (add appropriate amount of salt when the stew is half done)

Step 6: open the fire to collect the juice, put it on a plate, and then sprinkle some scallions

Materials required:

Spare ribs: moderate amount

Radish: Half Root

Star anise: 1

Cinnamon: 1

Fragrant leaf: 1

Garlic: right amount

Scallion: 3

Soy sauce: moderate

Old style: 1 spoonful

Rock sugar: right amount

Cooking wine: moderate

Soy sauce: right amount

Note: 1, stew water to one-time add enough, midway water or early salt, meat is not easy to stew. 2. There is not much gelatinous spareribs. If you think the final soup is not thick, you can thicken it properly. The dishes will look more oily. 3. Cut the radish into large pieces. It's easy to stew.

Production difficulty: ordinary

Process: firing

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Luo Bo Shao Pai Gu