1. First, soak the ribs in clean water 15 minutes to remove blood.

2. Add water to the pot and put the ribs into the water.

3. Blanch the ribs with clear water and remove them, then wash them with clear water. Remove the floating foam and put it on a plate to match.

4. Peel the white radish and cut it into small pieces. When friends buy radishes, remember to pick the ones that feel heavy. Feeling weak means that radish is hollow and short of water, so radish is not delicious.

5. Peel the ginger and cut it into three pieces. Cut the onion into small pieces.

6. Put the ribs, radish and ginger into the rice cooker, add appropriate amount of water, cook wine, and simmer for 30 minutes. No need to put oil, there will be some oil after the ribs are stewed, and it will feel too greasy if you refuel. Stewed ribs with radish are light and delicious.

7, time to boil, add the right amount of salt, chicken essence according to personal taste, sprinkle with chopped green onion.