1. Blanch the ribs and remove them and wash them.
2. Add the blanched ribs to a casserole and boil on high heat. Turn to medium and low heat for 40 minutes.
3. Wash the spring vegetables, cut the head with an oblique knife, and cut the leaves into sections.
4. This is pork ribs soup that has been boiled to the point of milky white.
5. Stir-fry the head of the spring vegetables with oil in a hot pan.
6. Add the leaves, stir fry a few times and turn off the heat.
7. Transfer the vegetables to a casserole pot and boil the ribs together, and cook until the spring vegetables are cooked.
8. Salt to taste before serving.
9. Finished product.
