Bones into the soup pot, no more than water, high heat to boil. Skim off the froth when the water boils, and skim a few more times while the soup is rolling, and it will be clean.

In the pressure cooker put cool water, put the blanched ribs into the pot, put two tablespoons of cooking wine, and then pressure for 15 minutes and then turn off the fire, when the pressure of the pressure cooker removed, open the lid of the pot, put the radish cubes into the rib soup, and then put the right amount of salt, cover with a lid and simmer on a low fire for 20 minutes after the pot can be up.

Tips

1. Radish contains a lot of vitamin C, carotene and crude fiber, used to make soup can play a role in lowering blood lipids, stabilizing blood pressure, preventing and controlling gallstones.

2. If you don't have a pressure cooker at home, blanch the ribs and wash them, then boil them in a soup pot over high heat and simmer them over medium heat for 30 minutes, then change the heat and simmer them over low heat for 20 minutes, then add carrots and simmer them together for another 40 minutes.

3. Some people think that white radish is spicy, you can blanch it first. But I always feel that this will remove the nutrients from the radish, so I didn't blanch it.

4. Although white radish has a good digestive effect, but because of its cool nature, spleen and stomach cold people, chronic gastritis, gastric ulcer patients should not eat a lot.