Plum ribs
By VicentaLakin
Preface: In addition to making snacks, mussels can also enter foods, such as pompous hands, mussels, etc., which, with their salty taste, can make them more appetizing. It's true that the chops of the big pigs are not suitable for steaming, but they smell better if they are red roasted, baked or fried. Here it is said that the pork must be cooked, and the Cantonese say, "No, no, no, no, no." There must be a difference in the time to cook, and the time to take care of itself。
Recipe Recommendations
- ribs 约400 grams
- preserved plum 5 capsules
- ginger 6 tablets
- red onion one
- onion 1/4 of
- Plum juice
- brown sugar powder 1 tablespoon
- pepper 1/3 teaspoon
- soy sauce 1 tablespoon
- soy sauce 1 teaspoon
- carboline 1 tablespoon
- cooking wine 1 tablespoon
- cornflour 1/2 tablespoon
- vegetable oil 1 tablespoon
- sweet and sour
- braised
- an hour
- senior
Steps for Plum ribs
1
The plum is immersed in one-two cups of water overnight。
2
The tatterbone is in the pot, and the fire is slowly producing oil, and if too much oil is needed, the excess oil。
3
Add a big spoon of red sugar when oil comes out, make sugar out, have spare ribs, leave oil。
4
Ginger, red onions, onions。
5
Turn on the fire, put the red onions in the ginger。
6
Pour it into the ribs, pour it into the mouths and water, and add pepper a third spoon, a big spoon, a small spoon, a big spoon, a large spoon of wine, a large spoon of wine, and then burn it, and heat it up, so that the water is almost free of the ribs, and the fire boils the soup。
7
Change the fire, cover the lid, about 25-30 minutes。
8
In the open, the fire boils to the thickness of the soup, the taste, the sweetness adjustment, the addition of onions, and finally the injection of starch water with two large spoons of fresh water and one-two large spoons of powder, which is mixed up and burned into a big bubble, and a large spoon of vegetable oil or raw oil to make a bun of tail oil, with a few strokes, and the juice is brighter and complete。Plum ribs Make Tips
First, since they have many varieties, different sizes and different levels of acidity, so when you are immersed in plumbing, you have to taste it once you have a taste, and the sweetness is adjusted until you are satisfied, and only before you have the amount given in the table; second, it is easy to paste the sugar with red sugar, with attention to the fire, with the advantage that it will be darker; third, it is better to make a pot with red onions than the smell of plain onion white; and fourth, the spoons, spoons and cups used by peners in cooking, baking, etc., are used internationally, not the spoons and cups that we normally use in our homes or restaurants to make and drink and warm food。