materials?

5g of spareribs

5g of radish

1 chunk of ginger

a little salt

a spoonful of white pepper

a little chives

how to stew Wuhan spareribs and radish?

after the ribs are cleaned, boil the bleeding water and scum with boiling water, and then drain them for later use. After the boiled water is poured out, clean water is started to burn on the stove.

put a little oil in the wok (too much soup may be greasy), slice the ginger, stir-fry it evenly with the ribs for 2 minutes, and then add it to the still boiling soup pot.

Note that the amount of water in the soup pot can be slightly higher than that of the ribs, because the water will evaporate during the simmering process. No additional water will be added thereafter. The original soup is original.

bring the sparerib soup to a boil, then simmer it over medium and small fire. If you like rotten ribs, you can simmer for 1-1.5 hours.

add the white radish cut by the hob and continue to simmer for about 4-5 minutes. The radish should become very transparent but not soft and rotten in shape. At this time, add a proper amount of salt (depending on the amount of soup, the soup should not be too salty, if it is found to be light later, it can be added later) and then simmer for 1 minutes.

add a spoonful of white pepper, cut chives and sprinkle with noodle soup, or add some medlar to add color if you like (without adding).

a pot of delicious and nutritious sparerib stew can be served!

Tips

Wuhan traditional simmer soup is simmered in a crock, which has the most flavor. If you don't have a crock at home, a cast iron cauldron or ceramic pot will do, but it's not necessary to use a thick ordinary stainless steel pot. The main reason is the heat conduction difference of the container during the heating process of simmering soup, and the crock has its advantage of uniform heating.