Ingredients

300 grams of spare ribs, 50 grams of cabbage, 20 grams of peanut oil, 3 grams of salt, 2 grams of monosodium glutamate (MSG), 3 grams of yellow wine, 4 grams of green onions and 3 grams of ginger.

Practice

1. Wash the spare ribs, cut them into pieces 4 centimeters long and 3 centimeters wide, put them into a pot of boiling water and scald them, take them out and wash them.

2. Then wash the cabbage and remove the root, all two sections to be used.

3. Cut the onion into segments, cut the ginger into small pieces, and gently pat them with a small knife and set aside.

4. Heat a wok, add a little base oil and boil the wok with the onion segments and ginger slices.

5. Bring to a boil over high heat, skim off the froth, pour into the crockery and turn down to a low simmer until nearly done.

6. Finally, add the cabbage, salt and monosodium glutamate (MSG), mix and simmer until the ribs are crispy, rotting and boneless.

Stewed Spare Ribs with Wine

1 kilogram spare ribs, 1 dried plum, green onion and ginger, 3 tablespoons cooking wine, 3 tablespoons dark soy sauce, salt and sugar.

1. Wash and drain the ribs. Soak the dried prunes in warm water.

2. Heat a frying pan with a tablespoon of oil and stir-fry the ginger and scallion slices until fragrant, then stir-fry the ribs.

3. Fry for a while until the ribs are browned, bring to a boil over high heat and simmer over low heat.

4. When the soup is less than half, add the dried prunes and continue to simmer.

5. Finally when the soup is almost simmering, mix some chicken essence, collect the juice liquid with high heat, turn off the heat, serve and sprinkle some green onions.