Ingredients: beef ribs, white radish, green onions and ginger slices.

1, wash beef tendon, cut scallion into long sections, peel white radish and cut into thick slices and ginger slices. Boil beef ribs in cold water, boil out bleeding foam, remove and wash. Put the beef tendon in a casserole, add half a pot of water, cooking wine, ginger slices, green onions and fire. When it is about to open, turn the heat down, cover the pot and cook for 45 minutes, then take out the green onions.

2. Add white radish, sprinkle with salt, cover and continue to stew for 45-60 minutes. You can add white pepper or coriander as you like before cooking. Pot a bowl of hot soup to warm a winter!

cut

Pork ribs refer to the ribs and spines left by pigs, cows, sheep and other animals after removing meat, with a small amount of meat attached to them. Common spareribs in general families include soy sauce spareribs, braised spareribs, sweet and sour spareribs, braised spareribs and so on. Generally speaking, whenever we mention ribs, we mean ribs. The ribs are delicious, not too greasy.

Small ribs refer to the ribs near the pig's belly, with ribs on them. The meat layer of small ribs is thicker and has white cartilage. Suitable for steaming, frying and baking, but chopped into small pieces. Sub-platoon refers to the part where the abdominal cavity is connected with the back. Here is the pork belly. The ribs under the slice are 30 cm long, triangular and obliquely sliced.

The pork ribs are very thick, and a piece of pork belly is connected by a thin layer of oil. The meat is rich in oil, and the meat is the most tender of all ribs. Suitable for a variety of cooking methods and tastes, but slightly greasy. Suitable for frying, roasting and stewing, the length is 5 ~ 7 cm.