Maestro
By VicentaLakin
It's sour sweet, it makes you fall in love with the ribs, and it's better for the sniveling little mates, to be free and happy
Recipe Recommendations
- pork ribs 350g
- soy sauce 1 tablespoon
- yellow wine 1.5 tablespoons
- balsamic vinegar 1.5 tablespoons
- rock sugar 25 grams
- Fructus mume the 2
- qingshui 250 ml
- salt
- ginger slices 3 tablets
- cooked white sesame seeds 1 teaspoon
- green onion 1 teaspoon
- salad oil 1 tablespoon
- sweet and sour
- braised
- an hour
- ordinary
Steps for Maestro
1
The fragrance is cut, immersed in water for more than one hour and exchanged for water two to three times. A mixture of raw, yellow wine and vinegar into vinegar。
2
Cold water is added to the soup pan, a ginger tablet is put into the ribs, and when the fire breaks, it is taken out and the asphalt is dried up。
3
A large spoon of salad oil is poured into ice sugar, and the fire heats up until the sugar melts in golden yellow。
4
The ribs pour into the dry water。
5
It's not like I'm going to have to go to school。
6
Injected with vinegar and mussels, added to the water, the fire opened and boiled for about 40 minutes。
7
Once the ribs are boiled, salt is added where appropriate, and juice is collected。
8
Spill white sesame and onions, and you can make a pot。
9
Sweet sour and sweet on the table。Maestro Make Tips
You can ask the butcher at the meat stall to chop the spare ribs into small pieces for you; generally, 3-4 cm is ideal. It is best to soak them in clear water to remove any residual blood from the bones. Add rock sugar to cold oil. Stir-fry while the sugar melts to ensure an even color. Once the sugar has melted into a golden yellow, it is ready; if it gets too dark, it will taste bitter. You can choose your favorite plums. I happened to have some ready-to-eat smoked plums at home that were left over from making the sweet and sour sauce previously. If you prefer salty plums, you can use those too, but you will need to adjust the amount of salt added later based on your taste. When reducing the sauce at the end, try to coat the spare ribs with the liquid; the goal is to have a thick syrup in the pot with no excess water remaining. Thank you all for your support! It's the weekend again, so have a great weekend everyone