Braised pork ribs and braised cabbage

Overview

Traditional braised dishes use northern stew techniques to create a salty and savory meat aroma that penetrates into the cabbage and vermicelli. The essence of the stew is the mixture of flavors, making it soft and chewy in the mouth; a good dish for autumn and winter

Tags

• hot dishes
• home cooking
• old man
• banquet dishes
• lunch
• braised sauce
• cabbage
• chicken essence
• garlic and ginger
• ribs
• sweet potato vermicelli
• teriyaki sauce

Ingredients

Steps

1. 1 Ingredients: 1-2 ribs, 5 cabbage leaves, a handful of vermicelli

   

2. 2 Heat oil and sauté minced ginger and garlic

   

3. 3 Stir-fry the washed pork ribs until the color turns white, add ginger slices and cooking wine to remove the fishy smell,

   

4. 4 Add a spoonful of braised sauce and stir-fry to help the ribs absorb the flavor

   

5. 5 Add a little teriyaki sauce to increase the fragrant sauce flavor

   

6. 6 Bring water to a boil, skim off any foam, add chopped green onions, cover and simmer over low heat for 20-30 minutes

   

7. 7 While the ribs are stewing, cut the cabbage into sections

   

8. 8 Open the pot, add vermicelli and simmer for about 5 minutes. Pay attention to the soup. The vermicelli absorbs water and can easily dry out. Pay attention to the amount of vermicelli

   

9. 9 Add the cabbage, cover the pot and simmer for about 10 minutes,

   

10. 10 Pay attention to the remaining amount of soup, add MSG and sesame oil