Ingredients: plum 500g, sugar 150g, salt 10g, Chili powder 20g, licorice powder 5g. Recipe: Wash plums. Flatten with the back of the knife. Pour sugar, salt, Chili powder and other ingredients into plums. Stir well and marinate overnight. Pickled plums are sweet, sour and slightly spicy, with perfect taste. Ingredients: ribs, green plums, sugar, salt, dried tangerine peel, lemon juice, soy sauce, peanut oil, cooking wine, chilled cranberry sauce, garlic seeds, ginger and pork sauce. 2. Then add water to completely cover the ribs, scrape and wash for two minutes, and then clean the ribs. Take out the washed ribs and squeeze out the water for later use. 3. Step 3, start to marinate the ribs. Add 0.5g of salt (eat half a spoonful), 5g of peanut oil (one spoonful), a little pepper, lemon juice (squeeze a few drops), 3g of soy sauce, pork sauce and cooking wine (eat 3 spoonfuls a spoonful) and marinate for 15 minutes, so that the marinated ribs are chewy and delicious. 1. First, cut the ribs into small pieces of uniform size for use. Next, prepare to remove blood, add a spoonful of practical alkali to the bowl, then add half a bowl of water (300g), and wash the ribs by hand for 2 minutes. The purpose of this step is to remove the blood inside the ribs and the excess oil on the surface. People in Guangxi really like to eat fruit with it. They also use it to eat papaya. There must be pepper when it is cold, otherwise it is not authentic. You must remove the stone before mixing. I feel that this step of denuclearization is quite cool. Pat out the core with a knife, and then prepare minced garlic, Chili rings, Chili oil, salt and sugar. Stir well and serve. Fried can also be eaten. Cooking with fat sausage can also remove the fishy smell of fat sausage and make the whole dish small and fresh. Plums are also used to make soup. However, the most interesting of these practices is cold salad. Plums should be eaten cold after they are on the market.