Materials

Preserved pork ribs 600g, 4 tbsp soy sauce, 2 tbsp soy sauce paste, 3 tbsp rice wine, 1 tbsp sugar, 10 garlic cloves, 2 green onions (sliced), 1 carrot

How to make preserved pork ribs

1. Peel the garlic, cut the green onion into slices and cut the white radish into chunks, then wash and dry the pork ribs.

2, hot pan, garlic and green onions burst incense, add ribs stir-fry until the surface color

3, add rice wine to cook a little, and add soy sauce, soy sauce paste, sugar and stir-fry until the aroma comes out, and add the white radish and a little submerged in the water

4, high heat and bring to a rolling boil, then turn to a low heat and slowly simmer for about 30 minutes or until the favorite softness

Methods Second, white radish and preserved pork ribs

Ingredients

"preserved pork ribs 600g", "1 white radish", "1 carrot", "4 tbsp soy sauce", "2 tbsp soy sauce paste", "3 tbsp rice wine", "1 tbsp rock sugar", "6 garlic cloves", "3 green onions", "12 meatballs"

How to do it

1: Prepare the ingredients first, peel the garlic and cut it into granules. Peel the garlic and cut it into granules; cut the green onion into small pieces; peel the carrots and cut them into chunks; wash and dry the pork ribs

2: Heat up the pan, then add the garlic and the green onion and stir-fry

3: Add the pork ribs and stir-fry them until the surface is colorful, add the rice wine to remove the fishy smell, then add the soy sauce, soy sauce paste, rock sugar and stir-fry to release the aroma, and add the red and white carrots and the broth which is a little bit more than submerged in ingredients

4: Bring to a boil on high heat, then turn down to low and cook. After boiling over high heat, turn down the heat and simmer for about 45min, then add the meatballs and cook for another 10min, and finally sprinkle with thyme or cilantro to embellish the color and aroma, and then warm up to the table to taste it!