Stewed Chinese cabbage with traditional ribs(chuan tong pai gu dun bai cai )

Stewed Chinese cabbage with traditional ribs

Introduction:

"When I was a child, cabbage was the most popular dish in winter. My father would often stew cabbage with ribs for us to eat. Until now, it makes me have endless aftertaste, and I would do it once in a while to relive the memory of delicious food when I was a child --"

Production steps:

Step 1: chop the ribs.

Step 2: blanch the blood powder with boiling water.

Step 3: put oil in the pan, add onion and ginger and stir until fragrant.

Step 4: add the boiled spareribs and stir fry them with soy sauce.

Step 5: add water, bring to a boil, add salt and simmer.

Step 6: cut the cabbage into large pieces.

Step 7: after stewing for 40 minutes, add cabbage and stew for another 10 minutes.

Step 8: stew cabbage, add monosodium glutamate seasoning, you can out of the pot.

Step 9: Traditional Chinese cabbage stewed with ribs, fragrant, fresh and delicious

Materials required:

Spare ribs: moderate amount

Cabbage: moderate

Soy sauce: right amount

Salt: right amount

Scallion: right amount

Ginger: right amount

Peanut oil: right amount

Note: the most important thing of this home traditional dish is not to put any seasonings, to keep the original flavor and freshness

Production difficulty: simple

Technology: stewing

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Chuan Tong Pai Gu Dun Bai Cai