Instruments: a cabbage, stewed ribs moderate, a large onion, a piece of ginger, garlic cloves moderate.

Practice:

1. Tear the cabbage into small slices, put it into the water and wash it, then fish it out and drain it for spare time, cut the green onion into chopped scallions, slice the garlic cloves, and cut the ginger into julienne strips.

2. Put a moderate amount of cooking oil in the pot, when the oil is hot, first to the pot into the onion, garlic slices, ginger, burst incense.

3. Stir fry the flavor in the pan, and then pour the appropriate amount of soy sauce in the pan to stir fry, stir fry the drained cabbage into the pan and stir fry.

4. Stir-fry the cabbage slices to soften the color, and then put the cooked pork ribs into the pot, if there is pork rib soup, it is best to pour some more pork rib soup, no can also use water instead.

5. Pour in the pork chop soup and cover the pot with a lid and simmer on high heat, wait until the soup in the pot is simmering, then add an appropriate amount of salt, monosodium glutamate (MSG), monosodium glutamate (MGL), and five-spice seasoning to the pot.

6. Put the seasoning, the fire into a small fire slowly simmering, until the cabbage stewed flavor, the ribs stewed color can be out of the pot, served in a large bowl you can enjoy the food.

Tips:

I used cooked ribs to make this dish, if the raw ribs first blanched to remove the fishy, and then the ribs stewed and then put into the cabbage stew together. If you don't like to eat cabbage, you can replace cabbage with potatoes, winter melon, string beans and other vegetables, the practice is basically the same