1. Method 1
Ingredients: Chinese cabbage, pork ribs.
Condiments: onions, ginger, aniseed, salt, monosodium glutamate, sesame oil, carrot slices, coriander.
Clean the pork ribs.
Put the ribs into the pot under cold water and cook for a while until the water boils.
Remove the blanched pork ribs and set aside.
Pick, wash and dry the Chinese cabbage.
Cut the cabbage into large sections and set aside.
Prepare green onion segments, ginger cubes and aniseed.
Put the ribs into the pot and add enough water.
After the water boils, use a spoon to skim off the foam on the surface, and add the green onions, ginger and aniseed.
Simmer over medium-low heat until the ribs are tender, then add salt to taste.
Then add the cabbage.
Put in some carrot slices and wait until the cabbage is broken.
Finally add a little MSG, a drop of sesame oil, and sprinkle with minced coriander.
2. Method 2
Ingredients: 750 grams of ribs, 500 grams of Chinese cabbage, appropriate amount of onion and ginger, appropriate amount of aniseed, and appropriate amount of salt.
Cut the ribs into small pieces.
Blanch the ribs, boil the bleeding water, remove and wash.
Put it into a cast iron pot, add boiling water and ginger slices and simmer for about an hour.
Wash the Chinese cabbage and blanch it until it changes color and become soft, take it out and put it into a basin of cold water.
Squeeze out the water and cut into sections.
When the ribs are tender, add the cabbage, salt, and cook for 5-10 minutes until the flavor is absorbed.
3. Method 3
Ingredients: 1,000 grams of pork ribs, 300 grams of Chinese cabbage, and a little salt.
Clean the ribs, chop them into small pieces, put them in a pressure cooker for ten minutes, and then wait for them to cool naturally.
Wash the cabbage, drain it and set aside.
Heat the pressed ribs again and add a little salt to taste.
After the soup boils, add the cabbage into the soup.
When the soup boils again, you can turn off the heat.
Put the soup into a container together with the ribs and cabbage, and it is ready to serve.