Stewed pork ribs with pickled radish

Overview

Kimchi is available in every household in Sichuan. Those who have watched "Tongue 2" all know that it can be said that every household in Sichuan has something in their kitchen. The kimchi in everyone's home has a different taste for each person. It embodies the taste of a family, the inheritance of love, and a beautiful trust! Pickled radish is a versatile type of kimchi. If you want to eat bath pickled radish, just cut the radish into thin slices, soak it in a jar, and enjoy it the next day. If you are eating sauerkraut fish, minced cowpeas, sauerkraut pork slices, etc., the kimchi needs to be soaked for a longer time so that it can absorb the flavor and the taste of the kimchi will be incorporated into the cooked dishes. Old radish is what Sichuan people call radish that has been soaked for a long time. Because radish is often cut into large pieces, thrown into the bottom of a jar, and soaked for a long time, it has high salt content and high acidity, and is often used to cook meat dishes and the like. Our family has radishes, cowpeas, sauerkraut, and peppers that have been brewed for a long time. They are all essential seasonings when making meat dishes. Today's stewed pork ribs with pickled radish is sour and spicy, the soup is delicious, not greasy, and the ribs are delicious... A jar of kimchi is Sichuan people's trust in time and care for their home...

Tags

• hot dishes
• cantonese cuisine
• maternity
• old man
• dinner with friends
• winter recipes
• dinner
• pickled ginger
• pickled pepper
• pickled radish
• spare ribs
• white radish

Ingredients

Steps

1. 1 Prepare the ingredients (blanch the ribs in advance, cut the white radish with a knife, cut the old radish with a knife, and chop the pickled pepper and ginger)

   

2. 2 Blanch the pork ribs, add another pot of water and add the pork ribs

   

3. 3 After the fire boils, knock off the bubbles on the surface again

   

4. 4 Add old radish (old radish has high salinity and acidity, be sure to add it as appropriate depending on the amount of ribs you are stewing)

   

5. 5 Pour in the pickled pepper and ginger (because the purpose is to prepare the hot and sour soup, so I put them in in pieces. If you add the pickled ginger, you don’t need to add fresh ginger)

   

6. 6 Continue to bring to a boil (the old radish drips like this)

   

7. 7 Reduce heat to low and simmer for about forty minutes

   

8. 8 Then add the white radish

   

9. 9 Continue to stew the radish until soft

   

10. 10 The white radish is ready to serve after it is soft

    

11. 11 Very delicious