Ingredients: ribs (big ribs) 300g,

Accessories: 50g Chinese cabbage,

Seasoning: 20g peanut oil, 3g salt, 2g monosodium glutamate, 3g yellow wine, 4g onion and 3g ginger.

working methods

1. Wash the ribs, chop them into pieces four centimeters long and three centimeters wide, blanch them in boiling water, then take them out and rinse them;

2. Wash the Chinese cabbage, remove the roots, and divide everything into two sections;

3. Cut the onion into sections; Cut ginger into pieces and gently pat it loose with a knife for later use;

4. Heat the pot, add a little base oil, cook Shao wine with onion and ginger, add ribs and add soup;

5. Boil the fire, skim off the floating foam, pour in the pottery, and simmer until it is close to maturity;

6. Add salt and monosodium glutamate to the cabbage, then stew until the ribs are crisp and boneless, and put them in a bowl to eat.