Sweet and sour, the meat is tender and not greasy.
Wash the ribs into the boiling water, simmer the bleeding water, remove the rinse and remove the floating foam, and use the bone residue for spare.
The cabbage is washed and shredded by hand or cut into wide strips.
Ginger peeled and washed slices.
Heat the wok and put the oil into the ribs, ginger, rice wine (about 1 soup bowl), vinegar (about 2 soup bowls), stir well, add water to the height of the ribs, boil, turn to medium heat for about 20 minutes, put Cabbage, tomato sauce (about 2 tablespoons) continue to burn for about 10 minutes, put a proper amount of salt, white vinegar (about 1 tablespoon), sugar (about 2 tablespoons), starch to thicken the juice.