Ribs washed and drained, into the pot of boiling water blanching, this water should be poured do not, another pot of cold water into the ginger, ribs, drop a little vinegar cover to boil the pressure valve for about 20 minutes or so, at this time you should be able to smell the aroma.

The radish washed and cut into pieces, put into the stewed ribs soup in high heat.

Cover the lid and reduce the heat to simmer for about 10 minutes until the radish is cooked, add a little salt and chicken broth out of the pot.

Practice two:

Raw materials: spare ribs, radish, ginger, scallion, salt, chicken essence, pepper, Meiji fresh soy sauce, cooking wine, cornstarch practice: 1, spare ribs clean, chopped into small pieces (this step is very important), radish peeled and cut into hobnail blocks.　2, cut into small pieces of ribs into a large bowl, seasoned with salt, chicken broth, white pepper, cooking wine, soy sauce and cornstarch marinade for 10 minutes.　3: Boil water and radish in a casserole over high heat.　4, the pot of oil heating, put the marinated pork ribs stir fry until the meat rows become white without blood, into the boiling radish soup, throw into the ginger and scallion slices boiled to a small fire boil for about 20 minutes, put salt and chicken seasoning scallion seasoning can be.

Practice three:

1, the ribs (or cavity bone) soaked in water for an hour to control the blood water). Soak the peppercorns in water.

2, in a casserole (preferably an old casserole) put cold water, soaked ribs. Boil on high heat, skim off the foam (residual blood).　3、After skimming the floating foam, add pepper water, ginger and scallion.　4, boil until the ribs eight mature, soup color milky white, add white carrot pieces, salt.

The former practice is clear soup, the latter two into milky white.