Braised Cabbage with Ribs
1.
Boil a pot of spare ribs for later use. This pot of spare ribs does not contain any condiments. This soup is the stock, and it is perfect for stewing and stir-frying.
2.
Clean the cabbage and tear it into pieces of appropriate size by hand, or use a knife to cut into pieces of appropriate size. Wash the carrots and cut them into round pieces.
3.
Put an appropriate amount of cooking oil in the wok. After the oil is hot, put the star anise and pepper to fragrant, and then put the chopped green onion to fragrant.
4.
Then put the cabbage and carrots in a wok and stir fry. At the beginning, the volume of the cabbage will be relatively large, but it will become smaller after being slowly fried.
5.
When the cabbage is fried for a while, the volume becomes smaller, and when the cabbage becomes soft, scoop some of the ribs soup and pour into the cabbage. The cabbage with the bone broth tastes fresher and more delicious.
6.
Put the vermicelli in the cabbage, soak the vermicelli in advance, or boil it in boiling water, so that the vermicelli will increase in volume, that is, the vermicelli will become soft and absorb some of the hot water, so that when it is placed in the cabbage, it will not be The bone broth is absorbed, causing the cabbage to be fried out and dry, and the taste is not good.
7.
Then put the ribs in the pot, cover the pot, and simmer slowly for a while. On the one hand, the cabbage and carrots can absorb the nutrition and flavor of the bone soup, so that the dishes will be more delicious and flavorful. On the one hand, the vermicelli is simmered, so that the ribs are also delicious.
Tips:
1. It is best not to put any condiments when the ribs are stewed. This kind of broth is the best for cooking, and it has many uses. It can be used for cooking noodles or other things.
2. If the cabbage is torn by hand, the taste is not the same as that of a knife. If you don't believe it, try it.
3. Do not add soy sauce to this dish. Soy sauce will affect the taste of bone broth and the color of cabbage, so that the stewed cabbage will be more delicious.
4. Soak the vermicelli in advance or boil it in boiling water, so as not to absorb the bone broth in the pot and let the cabbage simmer dry.
