Ingredients
500 g (about 1 lb) each of daikon radish and pork spare ribs (baby back ribs).
Seasonings
15 g scallions, 10 g each of ginger and salt, 20 g cooking wine.
Instructions
1. Slice the ginger; chop the scallions into small pieces; peel and cut the daikon radish into chunks; cut the pork ribs into pieces and set aside.
2. Add 800 ml (about 3 1/3 cups) of water to the pot, add the daikon radish chunks, and bring to a boil; drain the water, remove the radish and set aside; add 1000 ml (about 4 1/4 cups) of water to the pot, add the pork ribs, and simmer over medium heat for half an hour (for best results, blanch the ribs in boiling water first to remove any blood, and toss them with cornstarch or potato starch before cooking to keep the meat tender).
3. Add the daikon radish and ginger slices, continue simmering over medium heat for 15 minutes, then season with salt and cooking wine to taste, finally transfer to a serving bowl and sprinkle with chopped scallions.