Plum Pork Ribs

Overview

For this pork ribs, I chose to use red yeast rice and rock sugar to color it, and plum blossoms to increase the acidity and sweetness. I like the sour and sweet flavor, and it will definitely make you unable to stop eating it more than the ordinary sweet and sour pork ribs... The room is full of the sweetness of plum blossoms when they meet spare ribs. Surrounded by such a warm smell, it seems that this winter is not so cold anymore~~~

Tags

• hot dishes
• home cooking
• common dishes
• meat dishes
• maternity
• children
• dinner with friends
• summer recipes
• lunch
• balsamic vinegar
• cinnamon
• jiuzhihuamei
• light soy sauce
• liquor
• old soy sauce
• red yeast rice
• rock sugar
• scallions
• spare ribs
• star anise
• ginger
• vegetable oil

Ingredients

Steps

1. 1 Prepare raw materials

   

2. 2 After the water in the pot boils, add the ribs.

   

3. 3 Blanch the ribs for about 5 minutes.

   

4. 4 Remove the ribs and set aside.

   

5. 5 Use light soy sauce, white wine, balsamic vinegar and dark soy sauce in a ratio of 3:2:1:1 to make a bowl of sauce for later use. Soak the red yeast rice in water for later use.

   

6. 6 Pour an appropriate amount of vegetable oil into the pot, and when it is 40% hot, pour in rock sugar.

   

7. 7 Over low heat, slowly stir-fry until the sugar turns brown.

   

8. 8 Quickly add the blanched pork ribs and stir-fry quickly.

   

9. 9 Pour in the rice water used to soak the red yeast rice.

   

10. 10 Pour in the mixed sauce.

    

11. 11 Stir fry over high heat and add color.

    

12. 12 Pour in scallions, ginger slices, star anise, and cinnamon.

    

13. 13 Pour in the plums.

    

14. 14 Add appropriate amount of boiling water or soup.

    

15. 15 Simmer over low heat for about 50 minutes.

    

16. 16 Turn on high heat, add 1 tablespoon of balsamic vinegar, quickly cover the pot, simmer for about 30 seconds, then open the lid.

    

17. 17 Turn on the fire and collect the juice.

    

18. 18 Take out of the pot