Ingredients
500 g (about 1 lb) pork ribs, half a head of napa cabbage.
Seasonings
3 tablespoons flour, 1/2 tablespoon salt, 2 tomatoes, 1 cup water, and a pinch of white pepper.
Steps
1. Blanch the pork ribs first to remove any blood, then drain and rinse off any foam. Place them in boiling water and simmer over low heat for 30 minutes.
2. Add the cabbage and cook together with the ribs until tender, then add the tomato.
3. In a separate pan, heat 2 tablespoons of flour until lightly golden, then gradually add water while stirring to form a smooth paste. Stir this paste into the pork rib soup, bring to a boil, and season with salt to taste.
4. When the vegetables and ribs are tender, fragrant, and rich in flavor, turn off the heat, ladle into bowls, sprinkle with a little black pepper, and serve immediately.