Features: the soup is clear and milky white, salty and delicious.

Ingredients: 300g of ribs (big ribs) and 50g of Chinese cabbage.

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

Teach you how to cook stewed ribs, and how to cook stewed ribs is delicious.

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;

2. Wash the Chinese cabbage, remove the roots, and divide everything into two sections;

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

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

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

Tips for making stewed ribs;

It is best to use small lines,

The practice of stewing ribs with corn introduces the cuisine and its effect in detail: Shanghai cuisine.

Taste: Salty and umami. Craft: Original stewed corn and ribs. Ingredients: Ingredients: 500g of ribs (big ribs).

Accessories: 200g of corn (fresh), 5g of medlar and 5g of jujube (dry).

Seasoning: green onion 10g, ginger 10g, salt 5g, monosodium glutamate 3g to teach you how to cook stewed corn ribs, and how to make stewed corn ribs delicious.

2. medlar and jujube, soaked in water until hair;

3. Cut the corn into pieces;

4. Shred onion and ginger;

5. Boil the water in the pot, blanch the ribs, remove and drain;

6. Fill the pot with water, put all the prepared raw materials, and bring to a boil;

7. Turn to low heat for 30 minutes, add salt and monosodium glutamate.

Pie-food phase grams:

Corn (fresh): corn should not be eaten with snails, otherwise it will be poisoned; Try to avoid eating with oysters, otherwise it will hinder the absorption of zinc.

Lycium barbarum: Generally speaking, Lycium barbarum should not be eaten with too many warm tea supplements such as longan, red ginseng and jujube.