櫻桃蘿蔔排骨湯 Pork Rib with Radish Soup **字幕CC Eng. Sub**

🟢材料：
排骨 700 克
櫻桃蘿蔔 240 克
紅蘿蔔 300 克
薑、蔥 適量
紹興酒 1 湯匙
鹽、熱水 適量

🟢做法：
1️⃣ 紅蘿蔔洗淨切塊，去皮不去皮均可。櫻桃蘿蔔洗淨備用。
2️⃣ 排骨放1塊薑、蔥和1湯匙紹興酒，汆水 5 分鐘。汆完水洗淨備用。
3️⃣ 熱鍋下油把排骨煎至兩面金黃色，加入１塊薑和熱水小火煮半小時。
4️⃣ 加入紅蘿蔔和櫻桃蘿蔔，再次滾起小火煮半小時，喜歡老火湯可煮 60-90 分鐘， 加入適量的鹽調味即可。

🟢Ingredients:
Pork ribs - 700g
Cherry radish - 240g
Carrot - 300g
Ginger, spring onion - as needed
Shaoxing wine - 1 tbsp
Salt, hot water - as needed

🟢Cooking Directions:
1️⃣ Wash and cut the carrot into chunks, peel it or not as desired. Wash the cherry radish and set aside.
2️⃣ Blanch the pork ribs with a piece of ginger, spring onion, and 1 tbsp of Shaoxing wine for 5 minutes, then wash the pork ribs and set aside.
3️⃣ Heat up the wok with some oil, fry the pork ribs until both sides turn golden brown. Add 1 piece of ginger and hot water. Simmer on low heat for half an hour.
4️⃣ Add the carrot and cherry radish, bring to a boil again and simmer on low heat for another half an hour. If you prefer double-stewed soup , cook it for 60-90 minutes. Add salt to taste.

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