Pork ribs soup with dried tangerine peel and radish

Ingredients: bone100g, ribs 300g, radish and orange peel 80g.

Accessories: two slices of ginger, a spoonful of salt, 50 ml of cooking wine, a section of onion and 50 g of chicken powder.

Steps:

1. Prepare orange peel. Dried orange peel is best.

2. Wash the ribs, peel the radish and cut the ginger into small pieces.

3. Marinate the ribs and bones with cooking wine for ten minutes to remove the fishy smell.

4. Cut the radish into small pieces for later use.

5. Boil a pot of boiling water, remove the blood from the pot with ribs and bones, and pick it up.

6. put water in the pot and add ginger slices.

7. Stew the bone first. After the fire boils, turn to a small fire and simmer slowly.

After 8.30 minutes, add ribs and orange peel and continue to simmer.

9. Stew the ribs for 30 minutes and add the radish. When the radish is ripe, season with salt and chicken powder, take the pan and sprinkle with chopped green onion.