Ingredients: one Chinese cabbage, stewed ribs, one onion, one ginger and garlic cloves.

Exercise:

1. Tear the cabbage into small pieces, wash it with clear water, take it out and drain it for later use. Cut green onion into chopped green onion, slice garlic cloves and shred ginger.

2. Put a proper amount of cooking oil in the pot. When the oil is hot, put chopped green onion, garlic slices and shredded ginger into a pot and saute until fragrant.

3. Stir-fry the fragrance in the pot, then pour a proper amount of soy sauce into the pot and stir-fry the drained Chinese cabbage slices in the pot.

4. Stir-fry the cabbage slices and color them, then put the cooked ribs into the pot. If there is ribs soup, you'd better pour some ribs soup. If there is no sparerib soup, you can use water instead.

5. Pour the sparerib soup, cover the pot and stew over high heat. When the soup in the pot is boiled, add a proper amount of salt, monosodium glutamate, fresh essence and spiced powder to the pot for seasoning.

6. After adding seasoning, change to low heat and simmer. After the cabbage is stewed and the ribs are stewed and colored, you can go out and enjoy the food in a big bowl.

Tips:

I cooked this dish with stewed ribs. If the raw ribs are boiled in water to remove the fishy smell, then the ribs are stewed and stewed with Chinese cabbage. If you don't like Chinese cabbage, you can change it into vegetables such as potatoes, wax gourd and green beans. The practice is basically the same.