Stewed Pork Ribs with Chinese Cabbage

Stewed Pork Ribs with Chinese Cabbage

　　Stewed Pork Ribs with Chinese Cabbage

　　　Ingredients

　　Main: 250g pork ribs, 250g Chinese cabbage head.

　　Side: 10g coriander stems, salt, MSG, prickly ash water, scallions, ginger, meat broth, cooking oil.

　　Cooking Process

　　1. Cut the pork ribs into 1.5-inch segments, chop the Chinese cabbage head into rectangular pieces, cut the coriander stems into small sections, and dice the scallions and ginger. Pound the ginger slightly with a knife.

　　2. Add water to the wok, bring it to a boil, blanch the pork ribs briefly, then remove and rinse off the blood foam.

　　3. Add a small amount of cooking oil to the wok. When the oil is hot, sauté the scallions and ginger. Then stir-fry the Chinese cabbage until half-cooked. Add the meat broth, pork ribs, salt, and prickly ash water. Bring to a boil, then simmer over low heat until the ribs are tender. Remove the scallions and ginger, add MSG and coriander stems, then serve in a bowl.

　　Features: The soup is clear and white, with a delicious aroma, and the meat is tender and falls off the bone.