Accessories: 50g of Chinese cabbage.

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

method of work

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 off;

2. Wash the Chinese cabbage, remove the roots, and do everything in two stages;

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, use onion, ginger, cook Shao wine, add ribs and add soup;

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

6. Put salt and monosodium glutamate into the cabbage, then stew until the ribs are crisp and deboned, and put them in a bowl and serve.