After the beginning of autumn, come to a bowl of radish pork rib soup, which tastes salty and fresh, nourishes the kidneys and nourishes the blood, nourishes yin and moistens dryness

Here's how:

Wash the bones first, chop them into small pieces, put them in a pot of cold water and cook them for 3-5 minutes, pour a little rice wine, and cook until no blood comes out.

Scoop the ribs into a basin with a sheath and rinse the scum off the ribs with tap water.

Cut the radish into large pieces and prepare the green onion, ginger, Sichuan pepper, and anise.

Put the pork ribs, radish, green onion, ginger, Sichuan peppercorns, and anime into the electric pressure cooker.

Pour in a spoonful of light soy sauce, a spoonful of dark soy sauce, if you like a light taste, you can directly pour in water and cook.

The fishy smell of pork ribs and the special taste of radish, so a spoonful of bean paste was specially placed. If you like a light taste, you can leave it alone.

Choose the meat boiling button, and after cooking, add salt and stir well, and you can eat.

The radish is soft and rotten, and the pork rib juice is fragrant and salty. Radish pork rib soup nourishes the kidneys and nourishes the blood, nourishes yin and moistens dryness, and is a must-have delicacy in autumn.