Back to Recipes
Hand-torn Chinese cabbage and vermicelli stewed with fan ribs, exclusive
Hand-torn napa cabbage, silky mung bean sheets, and pork blade bones simmer together into a comforting stew, where the slow-cooked broth soaks into every leaf for deep, homey savor.
Instructions
- 1
Put the fan bones and flying water into the pot and cook for half an hour.
- 2
Tear the Chinese cabbage by hand and separate it.
- 3
One serving of leaves.
- 4
Soak the mung bean starch sheets.
- 5
Put in the Chinese cabbage ribs.
- 6
Put in the leaves.
- 7
Add the vermicelli and cook until done.
- 8
Just season to taste.
- 9
It's started.
Video Sharing
Share your cooking video with others
No videos yet. Be the first to share!
Discussion
Sign in to join the discussion
Loading...
Ingredients
Main Ingredients
- fan ribto taste
- Chinese cabbageto taste
- Cellophane noodlesto taste
Auxiliary Ingredients
- chopped green onionsto taste
- Gingerto taste
Seasonings
- Black pepperto taste
- Saltto taste