Baby cabbage and pork ribs. Spare ribs can absorb more calcium

Sweet and Sour Cabbage Spare Ribs

Recipe Introduction Sweet and sour, the meat is tender and not greasy.

Ingredients

Pork ribs, cabbage, rice wine (cooking wine), tomato sauce, ginger, mature vinegar, white vinegar, sugar, starch, salt

Method:

1. Wash the ribs and put them in Blanch the bleeding water in boiling water, remove and rinse to remove the scum, and set aside the bone residue

2. Wash the cabbage and tear it into pieces with your hands or cut it into wide strips.

3. Peel, wash and slice the ginger.

4. Heat the wok, add oil, add the ribs, ginger, rice wine (about 1 soup bowl), and mature vinegar (about 2 soup bowls), stir-fry evenly, add water to the height of the ribs, cover and bring to a boil. Turn to medium heat and cook for about 20 minutes. Add cabbage and tomato paste (about 2 tablespoons) and continue to cook for about 10 minutes. Add appropriate amount of salt, white vinegar (about 1 tablespoon), sugar (about 2 tablespoons), and starch to thicken the juice.

Ingredients

3 pieces of Chinese cabbage leaves (200g), 1 piece of northern tofu, 300g of ribs, 1 handful of mung bean vermicelli, 1 tablespoon of light soy sauce (15ml), 1 piece of green onion, 2 slices of ginger, 1/2 teaspoon of white pepper (3g), 1 teaspoon of salt (5g), 1 teaspoon of sesame oil (5ml)

Method

1. Rinse the ribs. Chop into 5cm long pieces. Soak the dried vermicelli in warm water for 10 minutes until it becomes soft and soft.

2. Cut the northern tofu into 3cm square pieces. Wash the Chinese cabbage leaves and cut into 5cm wide slices.

3. Boil the water in the pot over high heat, simmer the ribs for 3 minutes, take them out, rinse them repeatedly with water, and drain the water. This process results in a purer and richer broth.

4. Place the blanched ribs in a casserole, and then pour an appropriate amount of cold water (about 500ml). Add scallions and ginger slices, bring to a boil over high heat, then turn to low heat and simmer slowly for 30 minutes.

5. Add the tofu cubes and vermicelli first, change the heat to medium, keep the soup slightly boiling and simmer for 8 minutes.

6. Add cabbage leaves, add light soy sauce, white pepper and salt, increase the heat and cook for 3 minutes to reduce the juice.

7. When the soup is thick, serve it on a plate and pour sesame oil on the surface.