This dish was originally intended to be cooked with pork ribs and dried beancurd. I saw that there was still half a white radish left, so I put it in and burned it together. Dried beancurd and white radish need oil to moisten them before they become fresh and delicious, with both meat and bean aroma. Bean curd, in particular, is really better than meat after sucking the sauce


400g pork ribs
200g white radish
40g beancurd
A little oil
1 tbsp cooking wine
2 tbsp braised soy sauce
A little ginger slices
A little shallot


Step 1
Soak the spare ribs in clear water and wash them. Peel the white radish and prepare dried beancurd

Step 2
Soak dried beancurd with water in advance, wash and cut into sections, and cut white radish into blocks

Step 3
Prepare the seasoning

Step 4
Pour the bottom oil into the pot, add star anise, ginger slices and scallion sections, and stir fry until fragrant

Step 5
Then put the ribs into the pot and stir fry until all of them change color, and then cook the cooking wine

Step 6
After adding raw and old pumping, pour in hot water. The amount of water can almost submerge the ribs. Cover and boil over a high fire and turn to a low fire for half an hour

Step 7
Then turn to high heat, add white radish and beancurd, stir fry evenly, bring to a boil, cover and turn to low heat

Step 8
After the turnip is tender, collect the juice over high heat, sprinkle it with scallion, turn off the heat and take it out of the pot