I wonder if everyone likes to eat plum ribs? Anyway, I like it very much, and the words "ribs mixed" have no taste, which makes people want to stop. But the most difficult thing is this dish, which is very complicated. If we cook at home, the taste will probably be different from what we expected. So I also summed up a lot of experience from the internet and want to share it with you after my success.

First of all, you need to prepare about a catty of ribs, and then prepare some hawthorn, plum and dried tangerine peel. First, we need to soak the ribs in cold water. Then soak our prepared hawthorn, dried tangerine peel and preserved plum in yellow wine for more than half an hour. Then we can add some oil to the pot at this time. When the oil temperature is 50% hot, add some rock sugar to the pot. Stir fry quickly with a shovel. After the sugar is completely melted, put in the ribs we just soaked. But it must be remembered that the ribs must be drained at this time.

After the ribs are put into the pot, try to make each rib stained with sugar and the surface is golden yellow. When each tendon is colored, we can put our soaked plum and the like into the pot. This step is mainly to fully integrate the flavors of plum, dried tangerine peel and hawthorn into the ribs. When the frying is almost done, put a small pile of brown sugar in the pot. Add a little soy sauce and soy sauce, and add some ginger.

When all the ingredients are put into the pot, cover the pot and keep it stuffy for about ten minutes. This process must not be boiled, we just need to grasp the time and bring it to boil in about ten minutes. Then add a little seasoning such as salt to the pot to turn the fire into a big fire. The main purpose of this step is to collect juice, so that the ribs can absorb more juice and have a stronger taste. If it is done well, there are no ribs on the plate, sprinkle some shallots and white sesame seeds. At this time, it is irresistible to have a bite of plum ribs.