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Detoxification and beautification recipe: Braised ribs with radish

radish is cool and refreshing, which has a certain effect of moistening the lungs and relieving cough. Therefore, in view of the hot and dry phlegm, lung discomfort and other symptoms in autumn and winter, it is good for health to eat some radish in daily diet. Pork ribs provide high quality protein and fat necessary for human physiological activities, especially rich calcium, which can maintain bone health. Stewed spareribs with radish have the functions of nourishing yin and moistening dryness, benefiting essence and nourishing blood. It is suitable for those who are short of Qi and blood and suffer from Yin deficiency.

Braised ribs with radish

Ingredients: 1 box of ribs, 1 radish, 2 pieces of chopped green onion, ginger, garlic and green garlic

Seasoning: salt, sugar, capsaicin, seasoning oil, raw soy sauce, old soy sauce, homemade mixed soy sauce

Operation process:

1. Chop the pork ribs, wash and soak them in flowing water, control the water content and put them into a large bowl, add chopped scallion, ginger and garlic, mix in refined salt, white sugar, raw soy sauce, old soy sauce, homemade mixed soy sauce sauce (see Tips for the method), cooking wine and pepper minced and marinate them until they taste good (about 2 hours, put them into the refrigerator freezer).

2. Heat the frying pan and add a little oil. When the oil is warm, add the marinated ribs. Fry them until they are double-sided, burnt and golden yellow. Then control the oil.

3. Peel and dice the radish, add a tablespoon of salt, mix well and marinate for about 10-15 minutes.

4. Rinse the pickled radish with flowing water, control the water content; heat the pot and inject a little oil, saute the green garlic section (garlic white), stir fry the radish.

5. Pour in the spareribs in 2, stir fry them evenly, add in the old and raw soy sauce, add in the high soup (or water) and flatten them on the surface of the ingredients, cover them and turn them to medium heat and simmer.

6. After stewing until the radish is full of flavor, add salt as appropriate, turn the heat to collect the concentrated juice, stir fry the green garlic section (garlic leaves) to give the flavor, and then start the pot and dish.

[tips for making]

1. Marinated spareribs, fry them and then stew them, which is conducive to locking the water content of the gravy in the spareribs, so that the ribs are crispy outside and tender inside, and the gravy is full of mouth;

2. First, pickle the radish with salt to remove the water. First, remove the pungent taste of the radish and make it crisper. Second, the radish with water will taste better in the later stage.