In winter, Chinese cabbage becomes a home-made snack on our northerners 'tables. The cold wind is chilly outside, and a stove is set up in the house to stew a pot of hot cabbage ribs. The steam is steaming. The family surrounds the stove. It feels warm to eat. How comfortable it is for a man who likes to drink two cups of wine!
My family is no exception. My son likes to eat stewed vegetables most and he doesn't get tired of eating them every day. No, last night it was stewed with cabbage and ribs. The boy ate a big bowl!
Stewed pork ribs with cabbage
Recipe Recommendations
- salty and fresh
- stewed
- three-quarters of an hour
- simple
Steps for Stewed pork ribs with cabbage
1
Chop the ribs into small pieces and wash them.
2
Put it in a boiling water pot and drain it to remove the blood foam.
3
Chuohao, remove it and control the water.
4
Cut the onions and ginger into large pieces.
5
I prepared the ingredients and had fresh oranges at home, so I peeled two slices of orange peel and put them on one.
6
Except for the orange peel, the rest of the ingredients are packed into the magazine.
7
Cut Chinese cabbage into large pieces and set aside.
8
Put appropriate amount of peanut oil in a frying pan, add green onions, ginger and pepper grains, saute until fragrant, then add ribs and stir fry.
9
Stir well and add cooking wine and soy sauce.
10
Continue to stir for two minutes.
11
Add the prepared orange peel and large sauce box, add water over the ribs and start to stew.
12
After stewing the ribs for about 20 minutes, cover the chopped cabbage on top of the ribs, add salt, and continue to stew until the cabbage is soft and tender.
13
Pour it into a bowl and eat it warm.