Practice
1. Wash and drain the pork ribs, soak the dried plum cabbage in warm water, and squeeze it dry;
2. Start the frying pan, a spoonful of oil is hot, under the ginger slices of green onion and incense, and put the pork ribs in the frying;
3. Slightly more frying for a while, and so on the pork ribs to change color, the oil out, slightly caramelized, cook 3 tbsp cooking wine, 3 tbsp light soy sauce, salt and sugar, add boiling water not over the pork ribs, cook over medium-low heat, and add boiling water not over the pork ribs.
4. When the soup is less than half, add the dried plums into it and continue to stew;
5. Finally, the soup is almost stewed, then adjust some chicken essence, collect the juice over high heat, turn off the fire, and then plate it up, sprinkle some green onions to increase the visual effect.
Tips
Water should be added once enough, stewing time as long as possible, on a small fire so gurgling, the aroma filled the entire kitchen. First is the meat flavor, and then the dried plum cabbage mixed with the meat flavor ...... Midway do not always uncover the pot to see, the last must be a large fire to collect juice, so that the soup wrapped in the ribs, the flavor is good also look good!