Ribs, bayberry, ginger, rock sugar, soy sauce, cooking wine.

Cooking method:

The first step is food processing.

Put the ribs in a cold water pot, add 2 slices of ginger, boil and blanch for 2 minutes, then take them out and let them cool.

After washing, put a part of bayberry into a bowl, squeeze bayberry juice, and take out bayberry core; Shred ginger.

Step two, marinate the ribs.

Soak the blanched spareribs in bayberry juice, stir well, and marinate with bayberry juice for 20 minutes. The preserved bayberry juice can be used later.

The third step is to stir-fry the sugar color.

In a pot, stir-fry ginger and rock sugar until the rock sugar is completely dissolved. Add marinated ribs, stir-fry cooking wine, soy sauce and bayberry juice until the sugar color is completely dissolved.

Step four, stew.

After frying, color it, pour in appropriate amount of water, cover the pot, and simmer for 10- 15 minutes to make the ribs cooked.

Step five, waxberry juice.

After stewing, open the lid, pour in the bayberry and stir-fry until the juice is collected.

This dish is very ceremonial, and there is no extra decoration. Yangmei itself is an interesting soul, and its red color is bright and dazzling. If you add some embellishment, it will add flavor to the cake.

Don't eat red bayberry raw, stew it with ribs. Fruity, sweet and sour, pure natural, without any unnecessary modification. This is the perfect ending of Yangmei ribs, with both fruits and ribs. By the way, a small glass of bayberry wine will sleep quietly.