2. Wash the ribs, soak them in clear water for half an hour, soak them in bloodletting water, then rinse them, wash the ginger and onion, cut the onion into sections, slice the ginger, and blanch the ribs in cold water.
3. Add ginger slices, onion slices and cooking wine to remove fishy smell, boil, skim off floating powder, blanch with clear water, remove floating powder on the surface, prepare a casserole, put the ribs in, and add appropriate amount of water.
4. Bring the fire to a boil, add ginger slices and simmer for an hour. If there is floating powder, skim it in time, wash the radish, remove both ends, cut the blade, wash the coriander and cut into sections.
5. When it's time to stew the ribs, put the radish in, add a little salt, continue to stew for half an hour, stew until the radish is soft and rotten, add monosodium glutamate, pepper and sesame oil to taste, then add coriander and chopped green onion, and you can go out of the pot. Delicious, original, very delicious.