White radish spine soup
Overview
Eat radish and ginseng in October, eat radish in winter, and eat ginger in summer. It doesn’t take a doctor to prescribe medicine. The weather is dry in autumn, so eat more white radish to keep your health.
Tags
Ingredients
Steps
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Chop the spine into pieces and soak it in water for 20 minutes to rinse away the blood.
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Wash the soaked spine.
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Put a little clear oil in the pot and stir-fry the ginger slices, add the backbone and stir-fry dry the water. (Fresh backbone has been soaked in blood water, no need to blanch, the meat will be more tender.)
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Place the stir-fried spine in a purple clay pot, add enough boiling water at a time and simmer for 2 hours.
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Wash and peel white radish.
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Cut the hob block into a larger size.
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After 2 hours, add radish, add salt and simmer for half an hour.
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After simmering for 2.3 hours, add some white pepper.
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Serve in a bowl and sprinkle with chopped green onion.
