How to Choose Fresh and Tender White Radishes: Radish Pork Rib Soup

Taste: Salty and Fresh; Cooking Method: Stew; Time: 20 minutes; Difficulty: Easy.

Detailed Steps for Cooking How to Choose Fresh and Tender White Radishes: Radish Pork Rib Soup

Peel the white radish and cut it into thick slices.

Blanch the pork ribs in cold water until cooked. Remove any foam that floats on the water surface.

Remove the pork ribs and place them in a pressure cooker. Add the white radish and 300ml of water. (Since the pork ribs are not fishy, there is no need for ginger slices. Adjust the amount of water in the pressure cooker according to your own preference. Add enough water at once, do not add water halfway through, as it may cause a fishy smell.)

Cut the corn into sections and add it to the pot. Cover with a lid and pressure cook for 10 minutes (since it is an electric pressure cooker, it does not need to be cooked for too long.)

Before serving, add salt to taste.

When cooking for adults, I usually add the white radish later, not stewing it for as long as the pork ribs. But when cooking for babies, I prefer to stew the white radish a bit longer so that it becomes very soft. Even my baby, who originally didn’t like white radish, will eat a lot more, which makes me very happy.