Accessories: 50g Chinese cabbage.

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

working methods

1. Wash the ribs, cut them into pieces four centimeters long and three centimeters wide, blanch them in boiling water, then take them out and rinse them.

2. Wash the Chinese cabbage and remove the roots. Everything is done 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, the pot is hot, add a little base oil, cook Shao wine with onion and ginger, add ribs and add soup;

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

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