Accessories: 2 tbsps of light soy sauce, 1 tbsps of light soy sauce, 3-4 tbsps of Samui sauce, 1 tbsps of rock sugar, 1 tbsps of oyster sauce, and appropriate amount of oil and salt.
Exercise:
1. Wash the ribs, add water to boil, blanch the blood, and take them out for later use.
2. Add a little oil to the pot, saute shallots, ginger and star anise, pour in ribs and fry until the edges are golden.
3. Pour boiling water without ribs, add soy sauce, soy sauce and rock sugar, stir well, and bring to a boil.
4. Add Samui sauce, preserved plum and oyster sauce, stir well, cover and stew for 20-30 minutes.
5. After the soup thickens, use chopsticks to pick out ginger slices, onion segments and star anise, and stir fry until the soup thickens.
6. Sweet and sour Samui ribs are ready.
7. Compared with the traditional sweet and sour taste, Samui spareribs are softer in taste and just right in acidity, with the unique natural aroma of plums.