Roasted pork ribs with plum blossoms
By EstherKihn
I can't stop my efforts. My son has always asked me to buy ribs recently. Well, as long as he likes them, I will be responsible for making them! This one has Laiyifen's fresh milk and plum blossoms. It's really delicious. Hehe, maybe our family likes this, so we think it's really great to add it to the dish!
Recipe Recommendations
- ribs 600 grams
- preserved plum 1 Pack
- octagonal 1
- garlic 4-merous
- Jiang 4 tablets
- balsamic vinegar appropriate amount
- soy sauce appropriate amount
- white sugar 30 grams
- salt half a spoonful
- sweet and sour
- burn
- half an hour
- ordinary
Steps for Roasted pork ribs with plum blossoms
1
Clean the ribs and soak them in clean water for 1 hour. Remember to change the blood and drain them for later use.
2
A bag of plum blossoms and slices ginger and garlic.
3
Heat the pan with oil, pour in the ribs, stir fry for a while, and all the ribs change color.
4
Add ginger slices and star anise and continue to stir-fry over low heat until both sides of the ribs are golden brown.
5
Pour in about 2 tablespoons of Taiwanese rice wine.
6
Stir fry slowly over medium heat until the rice wine dries slowly.
7
Add 2 tablespoons of soy sauce and stir-fry well to color.
8
Pour in about half a spoonful of balsamic vinegar and stir fry for a while.
9
Add a bag of prunes, hawthorn, and garlic slices and stir fry together.
10
At this time, add water along the edge of the pot to cover the ribs.
11
Bring to a boil over high heat and turn to low heat and cook slowly.
12
When about one-third of the soup, add 2 packs of 15-gram white sugar and stir well.
13
Pour in 1 tablespoon of balsamic vinegar again.
14
Add half a teaspoon of salt and stir-fry well, then remove the juice over medium heat.Roasted pork ribs with plum blossoms Make Tips
1. Fresh milk and plum blossoms are very suitable for making these ribs. The ribs are not greasy at all. 2. Adding dried hawthorn makes the pork ribs more soft and rotten. 3. Balsamic vinegar removes the fishy smell for the first time, and increases the acidity and aroma for the second time.