Editor: Chinese Food Network Mobile site
1. Boil water in a pot and blanch the rib bones.BloodWater.
2. Wash the Napa cabbage and cut it into pieces.
3. Prepare spring onions, ginger, star anise, and seasoning pack.
4. In a heated pot with oil, stir-fry the spring onions, ginger, and star anise until fragrant.
5. Then add the blanched rib bones and stir-fry.
6. Add the Napa cabbage.
7. Add water and the seasoning pack, then simmer on medium heat. Season with salt when the soup is nearly done, and cook until all the broth is absorbed.
Do not add the Napa cabbage too early; otherwise, it will become soft and lose its texture.
