Stewed Spare Ribs with pickled Chinese cabbage

1. Wash pickled Chinese cabbage several times.

2. Dry the water and set aside.

3. Soak pork ribs for ten minutes to remove blood and wash thoroughly.

4. Boil pork ribs in cold water and add wine to the pot, blanch for ten minutes.

5. Remove the pork ribs.

6. Wash the blood foam.

7. Add 2 liters of water and a little salt to a pressure cooker and cook for ten minutes.

8. Stir fry the seasoning with soybean oil, scallions, ginger, and garlic.

9. Add pickled Chinese cabbage balls and use chopsticks to separate the pickled Chinese cabbage balls.

10. Stir fry for a few more minutes.

11. Pour the boiled ribs and soup into the pickled Chinese cabbage pot.

12. Add an appropriate amount of salt and simmer for half an hour.

13. Take out the pot.

14. Finished product drawings.