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1
My usual practice is to boil water and blanch the ribs and chicken first. -
2
Clip it out and put it in the soup pot. -
3
Cut the radish into large pieces. -
4
Put the radish, mushrooms and ginger together in the soup pot. Add water to almost cover the ingredients or not, otherwise the water will become less after stewing for a long time. . -
5
Soak the dried five-finger peach for about ten minutes and clean it. -
6
Put them together in a soup pot, turn to high heat and bring to a boil, then turn to minimum heat and simmer slowly. -
7
Halfway through, I remembered to cut another pear. -
8
Go ahead and put it in. Continue to simmer. -
9
About two hours, add some salt and a few red dates, continue until the red dates are cooked to the softness you like. It doesn’t have to be two hours, it depends on what you like, I just like the radish to be soft and rotten. -
10
Eat whatever you want.
Tips
The salt only needs to be enough to make the soup salty. You can make a separate sauce for the radish and meat inside.