Plum blossom ribs are the bones of plum blossom meat on the pig's neck, next to the pig's spine. Because pigs often move to this part, the proportion of lean meat is relatively high. In addition, on the cross section of this part of meat, the most essential part of pink fresh meat and silky white grease looks like plum blossoms, hence the name.

This part of the bones is also called plum ribs, because there is muscle and meat. Plum-blossom ribs are a common ingredient and can be cooked in various ways. You can make soup or stew it. When stewed plum ribs, you can add some vegetables to stew them together, which is more delicious.

Burning plum ribs as usual;

Ingredients: 800g of plum ribs, 5g of onion, 5g of ginger, 5g of oil, 3g of salt, 2g of black pepper, 5ml of oyster sauce, 8ml of light soy sauce, 50g of roast juice, and appropriate amount of cooked white sesame seeds.

Prepare plum ribs, onion and ginger, pour oil into the pot, heat to 50% heat, add ribs and fry until brown. Stir-fry until brown, add salt, add black pepper, oil consumption, soy sauce, soy sauce, sprinkle with onion and ginger.

Add boiling water and stew for 10 minutes. Turn over and cook for another 3 minutes, sprinkle with cooked white sesame seeds and serve. The ribs full of gravy are served! It goes well with rice.

When serving, ribs are made of CD-ROM, which is a classic household practice. Fat meat that can't be missed in autumn. The cooked ribs are full of gravy, sweet but not greasy, and very delicious.