1. Marinate Chinese cabbage with salt for 3 hours, blanch Chinese cabbage with water, control the drying water, take a small bowl, add a little water to dilute it, pour a little water into the pot, pour the rice water into it, heat it, pour it out, cool it, and put the pear into a pulverizer to make it into velvet for later use;

2. Add salt, ginger and garlic paste, Chili noodles and pear paste into the cooled rice water to make a sauce, put it on Chinese cabbage layer by layer, and leave it for 3-4 days to make kimchi;

3. Ignition in a pan, pour in oil, add Chinese cabbage, soybean sauce, spareribs and soup. After the soup is boiled, add tofu and cook for 3-5 minutes. Before taking out of the pan, add garlic paste to make sauce soup.

Tony Judy /TNJD