Chinese Braised Spareribs with Daikon Recipe ?????

What I love about braised dishes is that more often than not, these dishes are also one-pot dishes. The cooking method used also allows for less time at the stove since after preparing the necessary ingredients and adding the seasoning, the dish is allowed to simmer slowly on its' own. Note though that you should check on the dish occasionally just in case. Today's dish is inspired by the classic Cantonese braised beef brisket with daikon - the method I used is mostly similar except that I did not add star anise and I did not use 'chee hou' sauce - I skipped the star anise as I am not fond of the scent and since I was using spareribs which is a little milder than beef, I wanted to keep the...

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