Ingredients: 150 grams of Chinese cabbage, 500 grams of pork ribs (pork belly)

Seasoning: 5 grams of salt, 8 grams of ginger, 30 grams of cooking wine, 30 grams of soy sauce, salad oil 50 grams, white sugar 15 grams

How to roast pork with green vegetables:

1. Wash the pork belly and put it into a cold water pot and bring to a boil over high heat;

2. After boiling, simmer for a while (to remove all the bloody scum), take it out, and then wash it with cold water;

3. Cut the blanched and washed meat into small pieces and drain;< /p>

4. Heat the oil in the pot over high heat, add the ginger slices and sauté until fragrant;

5. Put down the meat and stir-fry until oil comes out;

< p>6. Add cooking wine and stir-fry;

7. Add soy sauce and stir-fry the meat pieces;

8. Add water until the meat pieces are just submerged;

9. Add a lid to the pot and bring the water to a boil over high heat;

10. Add sugar and stir-fry evenly with a spoon;

11. Turn the pot to a small lid and simmer;

12 . Lift the lid and stir-fry for 15 minutes, then simmer;

13. When the meat has changed color in about 15 minutes, add 15 grams of sugar, stir-fry evenly, and continue simmering;

14 . After about 10 minutes, the gravy will become thick;

15. Turn to high heat and stir-fry with a spoon until the gravy is thickened and the meat is rosy;

16. Use Hold the vegetable stems with your hands, put the vegetable leaves in clean water and keep waving them to wash them;

17. Then pinch the vegetable leaves with your hands, put the vegetable stems in the clean water and keep waving them to wash them;

< p>18. Boil the water in the pot, add a little salt, and put in the washed vegetables;

19. When the vegetables are cooked, take them out and put them in cold boiled water;

20. Squeeze the water out of the vegetables and spread them flat on the plate around the edge;

21. Place the cooked braised pork on the vegetables.