Plum ribs
By VicentaLakin
They often make ribs, do everything they can, steam and fry, but at times it's hot, they make appetizers with mussels。
Recipe Recommendations
- ribs
- preserved plum 6 capsules
- ginger 8 pieces
- onion 1/2
- crushed rock sugar 2 tablespoons
- soy sauce 2 tablespoons
- soy sauce
- pepper 1/3 teaspoon
- cooking wine 2 tablespoons
- sweet and sour
- braised
- an hour
- senior
Steps for Plum ribs
1
I'm going to immerse the line overnight。
2
Cut the ginger and red onions。
3
Fried the ribs to oil and caramel, out of the pot。
4
The boiler is oiled, the pre-crushed ice cream is put in two spoons and the ginger chip is put in the pan, the fire is on, and the shovels are slowly provoking。
5
It's going to be hotter and hotter。
6
If the water is not enough to add some fresh water, not too much, two spoons of wine, enough to boil the ribs。
7
Falling into the ribs, the fire boils out the soup juice, and the little fire lid caps for about 15-20 minutes。
8
AND WHEN THE FIRE IS SOFT ENOUGH TO A QUARTER OF THE ORIGINAL AMOUNT, TRY AND ADD ANYTHING IF IT DOESN'T TASTE GOOD ENOUGH。Plum ribs Make Tips
1. The various plum sizes and sweet tastes vary and can be used on a case-by-case basis. 2. The use of glucose for cooking increases the brightness of the food and the thickness of the soup. 3. The water is salty and is used back to less salt in vegetables. 4. The spoons, spoons and cups used by peners in any food magazine, such as cooking, baking, etc., use international utensils, not spoons and cups that we usually use to fix drinks and load foods at home or in restaurants, as indicated here。