- style of cooking classifies:
- Northeastern dish | Stew the soup | Suit the taste of both old and young
- makes the difficulty:
- (elementary) in cluster
- taste:
- a little hot
- makeing time:
- 30 minute
-
Main material: Pig 250 of sparerib gram, the first Chinese cabbages 250 grams
batching: Coriander stem is 10 grams, refined salt, gourmet powder, Chinese prickly ash and water, spring onions and ginger, meat soup, edible vegetable oilsparerib stew the method of the Chinese cabbage:
Are there unidentified and white places?
1, last five fens long section sparerib,Chinese cabbage last squares long head, the coriander stem is cut small section, spring onions, the ginger cuts one, the ginger lump is struck with the knife .
turn on the water, put because there aren't sparerib, last blood foams net after boiling with water and then water 2, spoon.
3, put by a few edible vegetable oil at spoon,put by spring onions when is it hot for oil to cook, ginger last pan, put lump there aren't Chinese cabbage and then, add the meat soup, add The sparerib, refined salt, the Chinese prickly ash and water. After boiling, move and stew on the small fire rottenly, take out the spring onions, the ginger lump, add the gourmet powder, the coriander stem, the spoon appears to hold it in the bowl.note:
