1. Soak the ribs in water for 1 hour to remove the blood.
2. Wash the cabbage and control the moisture.
3. Wash the dried shrimps and slice the ginger. 3 aniseed, spare ribs package ready.
4. Boil the ribs in a pot under cold water to remove any foam, wash and set aside.
5. Put the ribs, ginger, aniseed and seasoning bag in a pressure cooker, add water to boil the ribs, add more water after the ingredients. Select the stew for 28 minutes.
6. After the pressure cooker prompts to cook, pour all the ingredients into the soup pot, add cabbage and dried shrimp skins and cook.
7. Cook until the cabbage becomes soft, add salt, chicken essence, and pepper to taste before turning off the heat, and add a few drops of sesame oil to increase the fragrance.
8. The finished product is bowled. Add a few medlars to garnish.
Tips:Soak the ribs to remove blood. The ribs are blanched in cold water to remove impurities and the meat is not easy to harden. The ribs are cooked in a pressure cooker to save time and become soft.
