All Chinese food Main Dish Braised pork ribs with Chinese Cabbage

Braised pork ribs with Chinese Cabbage
Tech

stew

Difficulty

A beginner's attempt

Servings

1 people

Prepare

5 minutes

Cooking

5 minutes

Ingredent

Name Dosage
A variety of Chinese cabbage 50 grams
Fans 30 grams
Spareribs 200 grams
oil 9 grams
Cooking wine 8 grams
Roast sauce 3 grams
fermented glutinous rice wine 20 grams
Onion 5 grams
ginger 2 grams
Garlic 5 grams
Sichuan Pepper 1 grams
Large material 1 grams
salt 2 grams
Vinegar 2 grams

Braised pork ribs with Chinese Cabbage

Chinese cabbage is the most mineral and vitamin-rich vegetable dishes, can be cooked or fried, can also be made into soup or cold food. The nutritive value of Chinese cabbage is similar to that of Chinese cabbage, in which the content of calcium is higher, almost equal to 2-3 times of Chinese cabbage. It is an ideal vegetable for controlling rickets.

Instructions

1.Chop pork in cold water, add two slices of ginger, remove after water.

Chop pork in cold water, add two slices of ginger, remove after water.

2.Another oil pan, pour into the oil, sprinkle a few pepper sauce.

Another oil pan, pour into the oil, sprinkle a few pepper sauce.

3.After oil heat, pour in pork ribs and stir fry.

After oil heat, pour in pork ribs and stir fry.

4.Add onion, ginger and garlic.

Add onion, ginger and garlic.

5.Pour wine, vinegar and braised sauce.

Pour wine, vinegar and braised sauce.

6.Add a little mash.

Add a little mash.

7.Stir fry and add a portion of boiled water.

Stir fry and add a portion of boiled water.

8.Cook until the soup thickens and add to the soft fans.

Cook until the soup thickens and add to the soft fans.

9.After pouring the fans into the pot, add some salt to seasoning.

After pouring the fans into the pot, add some salt to seasoning.

10.When the soup is still in the pot, put it in the cabbage. Heat the cabbage for a minute and turn off the heat.

When the soup is still in the pot, put it in the cabbage. Heat the cabbage for a minute and turn off the heat.