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As the saying goes, frost-beaten radish is as good as ginseng. Only when this part of the radish is removed will it taste soft and without residue. Hello everyone, I am Chef A Dou. Today I will share the recipe of radish and pork ribs soup . Before cooking, let’s take a look at the cross section of radish . It is divided into 4 layers of cortex from the inside to the outside. Secondary phloem formation layer. Secondary xylem. We prepare a white radish and explain while handling it. First, use a knife to cut off the head and tail of the radish. These two places have a strong pungency, and then scrape them with a scraper. Remove their outer skins. If you want the radish to taste soft and rotten without residue, we need to scrape more after peeling off the outer skin. The white substance under the epidermis is the secondary phloem and cambium just mentioned. It is mainly used to transmit nutrients and has a lot of fiber. The more it is cooked, the more it is cooked. The older you get, the more you need to keep scraping until you can no longer see the obvious white substance. It feels a little crystal clear like this. Then we cut the peeled white radish into hob pieces with a diagonal knife. As for the size, it depends on personal preference. If you still feel there is an odor after cutting everything. Just boil the water in a pot for 2 minutes (blanching is not necessary). Then we prepare a pound of fresh black pork ribs. Simply rinse and soak them. I am not using pure ribs with backbone. The backbone contains bone marrow, which will increase the soup. Flavor , but also because of the presence of the spine, there will be a lot of blood foam . It is essential to blanch the water. Put the cleaned ribs directly into the pot , add more water to the pot, then add the green onions, ginger slices and cooking wine. Bring to a boil over medium heat. After opening, use a slotted spoon to skim off the scum. The scum will continue to ooze out . Keep skimming out until no more scum oozes out. What exactly are the ingredients of the chef's scum ? It can be roughly divided into four types: protein, blood, water, fat and Other impurities all have a fishy smell. More importantly, the blood foam contains iron ions, which will turn black when cooked for a long time , which will greatly affect the color of the soup. Remove them and cook them for 2 to 3 minutes. Take them out and put them away first. Soak the ribs in warm water and then use running warm water to rinse the ribs carefully, especially the gaps inside the spine. There should be no blood foam at all. After cleaning, pour it out, drain and set aside. During the waiting time, we will prepare a sweet corn to change the soup. Cutting sweet corn into small pieces can enhance the flavor of the soup. If you don’t like it, you can omit it. The next step is to prepare a clean pot and add a small amount of vegetable oil, preferably corn oil. Peanut oil itself has no taste. The oil temperature is about 40%. We add more peeled ginger slices. Stir-fry over low heat to bring out its aroma. Stir-fry until both sides of the ginger slices are wrinkled and emit a strong aroma. Then put the drained pork ribs into the pot, spread them out evenly and fry over low heat. Frying out the oil inside will also evaporate and take away the water vapor inside, which can enhance the flavor and remove the fishy smell. After frying one side, turn it over and fry the other side until the surface of the ribs is slightly browned and exudes a rich meat aroma. Then we can add boiling water. You need to add enough at one time and a few centimeters higher than the ribs. After the water in the pot boils, let's cook on high heat for 10 minutes without covering the lid . The fat in the soup will emulsify and turn the soup into milky white. After the soup turns white, change to a casserole and add everything. Boil the corn for an hour, then add the white radish and cook for half an hour. When the time is up, open the lid and add an appropriate amount of salt to taste according to your personal taste. Stew for another 10 minutes. Then you can take the pot and plate it. A super delicious white radish soup with rich flavor. The pork ribs soup is finished. I am Chef Ado. See you in the next video.