Spanish plum ribs
Plum pork ribs are a dish that Cantonese people often eat in autumn. The so-called “spring birth, summer long, autumn harvest, winter storage”, in the eyes of Cantonese people who pay attention to seasonal health, entering autumn, even if it is only early autumn, eating habits should be adjusted accordingly, eat less spicy and eat more sour, because the acid is astringent, and plums can both produce fluid and astringent, so Spanish plum ribs are very suitable for a seasonal autumn appetizing and dry health dish, and are especially liked by girls.
How to make Spanish plum ribs
Step 1
Put the cut European pork ribs into a pot under cold water and add cooking wine to the pot Bring to a boil, skim off the foam, remove and wash.
Step 2
Add a little oil to the pot and add the blanched ribs Stir-fry over low heat until the surface is slightly yellow.
Step 3
Add the bottom oil to the pot, add rock sugar and stir-fry to melt, 1 onion, ginger, garlic and star anise, stir-fry with the fried European pork ribs over low heat, add a little sauce soy sauce to color, add, plum, cooking wine, a little vinegar, add boiling water, cover the pot and simmer over low heat for about 35 minutes, adjust the color halfway through (add sugar, salt, soy sauce, and then remove the onion, ginger and garlic residue)
Step 4
The soup thickens and a delicious Spanish plum rib is ready
Cooking tips for Spanish plum ribs