This dish needs no introduction; it's a Northeastern Chinese specialty, a staple in every household during spring, autumn, and winter. Especially in winter, it's eaten at least once a week. Enough said, let's get cooking!
Materials
Steps for making 100 home-style dishes: Braised Pork Ribs with Pickled Cabbage
Wash the pork ribs (I bought pre-cleaned ribs), put them in a pot of cold water, add 1 tablespoon of cooking wine, two sections of scallion, and two slices of ginger. Bring the water to a boil over medium-high heat, skim off the foam, and cook for about 5 minutes. Remove the pork ribs and set aside.
Heat oil in a wok, add chopped green onions, 2 slices of ginger, and 1 star anise (I didn't add any because I didn't have any ginger at home), and stir-fry until fragrant.
Drain the pork ribs and stir-fry them for a while.
Add 1.5 tablespoons of cooking wine, 1.5 tablespoons of light soy sauce, and 10 grams of white sugar. Stir-fry evenly to coat the cabbage. (The sugar helps to reduce the sourness of the pickled cabbage.)
Place the ribs in the rice cooker, add boiling water to cover the ribs, turn on the stewing function, and cook for 2 hours.
Wash the pickled cabbage and squeeze out the excess water.
The pork ribs are braised and stewed. Heat oil in a wok, add chopped green onions and sauté until fragrant. (Add plenty of oil to the wok, as the pickled cabbage absorbs it.)
Add the pickled cabbage and stir-fry for 5-8 minutes.
Pour the ribs and broth into a pot and start stewing. Add 8 grams of salt and 2 grams of chicken bouillon. Stew for about half an hour. Stewing it longer will make the ribs very tender and the pickled cabbage flavorful.
It's done! Cuihua, bring on the sauerkraut!
