Braised Pork Ribs with Cabbage and Vermicelli

Overview

The Chinese cabbage is cooked red, paired with plump spareribs or pork belly, and preferably some vermicelli. After absorbing enough vegetable juice and gravy, lift it up with chopsticks, and it will be red and crystal clear, spread on the snow-white rice - rice and vegetables, meat and vegetables, vegetables and meat...regardless of cuisine, no rules, no need to weigh, just stew together red and red, simple, but an unforgettable taste of home -

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• old man
• dinner with friends
• autumn recipes
• dinner
• braised soy sauce
• chinese cabbage
• edible oil
• light soy sauce
• onion, ginger and garlic
• pork short ribs
• sweet noodle sauce
• vermicelli
• white sugar
• boiling water
• salt

Ingredients

Steps

1. 1 Soak the pork chops in advance to remove the blood. If you don’t have time, you can blanch them;

   

2. 2 Wash the Chinese cabbage and tear it into bite-sized pieces by hand;

   

3. 3 Heat up the wok, add cold oil to the pan, and slowly fry the pork ribs over low heat until the surface is golden brown, add onion, ginger and garlic to burst out the aroma;

   

4. 4 Add appropriate amount of braised soy sauce and sweet noodle sauce, stir-fry evenly until the ribs are colored;

   

5. 5 Add an appropriate amount of boiling water and washed vermicelli (vermicelli can be soaked in advance, wash it and put it in if you don’t have time, just add more water to the pot and simmer for a while), turn to high heat and bring to a boil, then reduce to medium-low heat and simmer until the ribs are crispy and the vermicelli is soft;

   

6. 6 Add the cabbage slices, stir-fry evenly, continue to boil and simmer until the cabbage is soft and mushy (your favorite texture);

   

7. 7 Add appropriate amount of light soy sauce and salt to taste;

   

8. 8 Finally, add a little sugar to enhance the freshness, stir-fry evenly, turn off the heat and serve.