Wash the ribs and cut into small pieces.

Peel the radish and cut into pieces.

Cut a little chives into finely sliced ​​ginger and set aside.

Put water in the pot to boil, pour in the washed ribs, blanch until white, remove and dry.

Pour a little oil in the pot and heat it up.

Add ginger slices and sauté until fragrant.

Pour in the blanched ribs and stir fry slightly.

Add a little cooking wine to remove the fishy taste.

Pour three to four times more water than the ribs, bring to a boil and turn to a low heat to simmer.

Stew the ribs for an hour and a half to crisp. Simmer for about an hour, add the radishes and continue cooking. (I forgot to take the step of putting the radish.) After about half an hour, sprinkle chopped green onions and season them out.