How to Make Vegetable Rib Soup

Ingredients:Pork ribs one catty, half a Chinese cabbage, two tomatoes.
Seasoning:Flour three large spoons, half a spoon of salt, one cup of water,Black pepper a little bit.

Method: First, blanch the pork ribs to remove blood and foam, then rinse with clean water. Use fresh boiling water to cook them on low heat for about 30 minutes.Add Chinese cabbage and pork ribs, continue cooking until soft and tender, then add tomatoes. Separately, stir-fry two large spoons of flour until lightly browned, gradually adding water to form a paste, then pour into the rib soup and bring to a boil. Season with salt. Cook until the vegetables and pork ribs are soft and flavorful, then turn off the heat. Sprinkle with a little black pepper before serving.Note: The best type of pork ribs for making this dish is Riblets, as they have thinner meat but more lean meat, less fat, tender texture, and are cheaper than baby back ribs.

Tip: For the Chinese cabbage to be soft and delicious, do not cut it too small. Instead, tear it into pieces by hand for better cooking results.Ribs Best when the meat layer is thin but lean, with less fat, tender to the taste, and also cheaper than spare ribs. Napa cabbage should be cooked until soft for, but not cut into very small pieces; hand-tearing it into allows for a better texture through cooking.