Ingredients

chop

500g

pak choi

500g

ingredients

oil

1 tablespoon

salt

2 teaspoons

cooking wine

2 tablespoons

soy

2 tablespoons

scallion

1 segment

ginger

1 block

garlic

2 petals

eight angles

1 piece

myrcia

1 tablet

cinnamon

1 block

Chicken Powder

1 spoon

sugar

1 spoon

step

1. Wash the ribs, blanch them in cold water, add 1 tbsp cooking wine, 2 slices of ginger and a little onion.

2. Put in a pressure cooker, add 1 tbsp cooking wine, 1 tbsp salt, soy sauce, sugar, onion, ginger, star anise, cinnamon, fragrant leaves and appropriate amount of water, and simmer for 25 minutes after SAIC.

3. Soak Chinese cabbage in light salt water for 10 minute and wash it.

4. Prepare chopped green onion, garlic slices and shredded ginger.

5. Pour 1 tbsp oil into the pot, add onion, ginger and garlic and saute until fragrant.

6. Pour the ribs and soup into the pot together.

7. Add an appropriate amount of boiling water, add Chinese cabbage, stir fry gently, and cook for about 10 minutes.

8. Add appropriate salt and chicken powder to adjust the taste and enjoy.

Tips

Chinese cabbage is not easy to cook for a long time, otherwise it will affect the color and lose the taste.

When blanching the ribs, always let the water boil, and turn off the fire after taking out the ribs, which is beneficial to remove the floating foam on the ribs.