2. Accessories: two pieces of ginger.

3. Blanch the ribs with cold water.

4. Drain the blood of the ribs after blanching, re-start the pot with cold water, add the ribs and ginger slices, bring to a boil with high fire, change to low fire, and stew until the ribs are soft and rotten, about one hour.

5. Finally, add the radish, stew for about ten minutes, and add salt.