Recipe for braised pork ribs with white radish

Gather the ingredients. The pork ribs have already been blanched (put them in a pot of cold water with rice wine and ginger slices, bring to a boil, then rinse with warm water).

Add warm water to a stew pot, then add pork ribs, ginger slices, and a little Shaoxing wine. Add enough water at once, cover, and turn on the heat.

Bring to a boil, then reduce to the lowest heat.

While it's simmering over there, I'm heating oil (vegetable oil) in a pan over here, using significantly less oil than I would normally use for stir-frying.

Peel and cut the white radish into chunks.

Heat the oil, then add the white radish and stir-fry.

Stir-fry for a while longer, until the radish gradually changes color and the oil is gradually absorbed by the radish. The oil in the pan will disappear, and the pan will be dry.

The white radish will also have some slight yellow charring marks. During this process, you can reduce the heat from high to medium, or vice versa. In short, the white radish should be slightly charred, not burnt black.

Plate and set aside.

Simmer the ribs for 15 minutes, add half a spoonful of salt, and continue to simmer covered.

Simmer for at least half an hour before adding other ingredients. I had plenty of time today, so I simmered it for 40 minutes before adding white radish, fresh cordyceps flowers, and half a spoonful of salt. Bring to a boil over high heat, then cover and simmer over low heat for another 15 minutes.

Simmer for a total of 55 minutes. Hey, the cordyceps flowers have automatically formed a crescent shape after cooking! I usually simmer them in a clay pot for about an hour.

Turn off the heat and sprinkle with chopped green onions. The soup is flavorful, and both the white radish and pork ribs are delicious.