Sour Cabbage Braised Pork Ribs
A sour and spicy stewed soup dish made with pork ribs and shredded pickled cabbage as the main ingredients, simmered with white pepper.
Ingredients
pickled sour cabbage shreds (soak briefly in clean water, drain, squeeze out excess moisture, chop roughly)
1 bag
pork ribs (split along the bone seams, cut into 3cm-long pieces)
500 g
sliced ginger
10 g
scallion sections
10 g
cooking wine
10 g
ground white pepper
to taste
soy sauce
to taste
fine salt
to taste
MSG
to taste
chicken bouillon powder
to taste
sesame oil
to taste
salad oil
to taste
cilantro sprigs
5 g
Sichuan peppercorns (for frying until fragrant)
to taste
star anise (for frying until fragrant)
to taste
Instructions
1
Pre-treatment
Split the pork ribs along the bone seams, cut into 3cm-long pieces, add to a pot with cold water, bring to a boil over high heat and simmer for about 10 minutes, remove and rinse clean, drain excess water; take the sour cabbage shreds out of the bag, soak briefly in clean water, drain, squeeze out excess moisture, and chop roughly.
2
Braising
Heat a clean wok over high heat, add salad oil and heat until hot, first add sliced ginger, scallion sections, Sichuan peppercorns, and star anise, fry until fragrant, then add the sour cabbage shreds and stir-fry until all moisture is evaporated, pour in 1250g of clean water, add ground white pepper, ribs, soy sauce, fine salt and other seasonings, braise over low heat until the ribs are tender, drizzle with sesame oil, add MSG and chicken bouillon powder, stir evenly, transfer to a soup tureen, sprinkle with cilantro sprigs, and serve.
