Luo's pork rib radish

Luo's pork rib radish is the specialty dish of the old restaurant Zhuyuan Restaurant in Xifeng. 

The main ingredients of this dish are white radish, pork ribs and pork skin, with fresh ginger and high quality chicken oil also among the ingredients added. If you want to cook it, choose thin, tender and full-bodied radish produced by the local medium-fertile soil, fresh ribs of pigs weighing 250 kg or more and fresh pork skin from sternal ribs. Arrange them with a ratio of 10 kg of radish 3 kg of pork ribs, 1.5 kg of pig skin, 0.4 kg of ginger and 0.4 kg of chicken oil. The arranged ingredients should then be put in a pot with a water depth 2.5cm higher than the ribs and radishes. 

The cooking process of this dish involves washing the pork skin and ribs, and cutting them into small pieces of moderate size, putting them into boiling water, and draining the water, rinsing the blood before puting them into water to cook until there is floating foam (which should be removed). The washed radishes are then peeled and cut into pieces about 3cm thick. They are then put into boiling water before being drained and then cooked in a pot with the pork skin, ribs, radishes and washed ginger and cooked until half cooked. The chef then adds the rendered chicken oil and let its simmer until the meat is cooked and the soup is fragrant. The dish adopts exquisite materials and a unique creative process. The soup is clear and sweet, the radish is fragrant and delicious, the ribs are fragrant and not greasy. Even better, it has the effect of nourishing the lungs and the heart, activating blood circulation, moistening the spleen, being appetizing, tonifying qi and supplementing calcium. It is better to eat the dish with a bottle of Hu pepper.