This is the number one artifact of my meal during the holidays. It is more refreshing and sweet than sweet and sour pork ribs. The ribs are crispy and deboned as soon as they are pulled, and the sweet and sour fruity aroma penetrates into the meat, making your saliva burst. Qingmei is in season, hurry up and learn!
500g ribs cut into 3 cm sections, blanch in a pot under cold water, remove a little water, and then evenly coat cornstarch, and set aside.
Heat the pan over medium heat and heat the oil to sauté 4 slices of ginger, turn to low heat, and fry the lower ribs until golden on both sides.
Pour 2 spoons of cooking wine, 2 spoons of green plum sauce (the following teaches you how to make green plum sauce), 2 spoons of light soy sauce, half a spoon of salt, stir-fry evenly, and finally add 3 marinated Green plums, continue to fry until the soup is sticky and out of the pan.
Green plum sauce Method:
500g green plums to remove the stems and wash, add 1 tablespoon of salt and soak for 5 hours to sterilize and remove the astringency.
After soaking, directly pour it into the pot and cook for about 2 minutes until the green plum is completely discolored, remove and drain.
Put green plums, 350g rock sugar and 2 tablespoons of boiling water in the pot, cook until the rock sugar is completely melted on medium and low heat.
After the rock sugar is completely melted, use a spoon to continuously stir the green plum sauce to prevent sticking to the pan until the pulp becomes shattered and the core is completely separated. Turn off the heat to pick out the core and discard it ( It is easier and more convenient to remove the core during the boiling process than at the beginning.) Put the green plum sauce in a sterilized water-free and oil-free bottle, and the green plum sauce is complete!
