Introduction of various parts of ribs:

Generally speaking, it is divided into ribs and cavity bones, and ribs are divided into small ribs and large ribs: small ribs are also called pure ribs, that is, small bones on ribs are less suitable for making sweet and sour ribs or steamed ribs in soy sauce, and small ribs are also called ribs, that is, ribs are wrapped in a circle of meat. A large row is the spine behind the rib belt, and a large piece of meat is connected between the two ends of the bone; The big row is generally the shoulder bone between the cavity and the ribs. There are many restaurants that are used to make big rows of noodles. A steak should be a pure steak with a little more meat and brittle bones, just like a beef brisket. Can be braised; The cavity bone is the spine cone bone, which can generally be braised and boiled in white.

Ingredients: 500g spareribs, 3 preserved plums, 2 tablespoons of cooking wine, 3 tablespoons of soy sauce 1.5, 3 tablespoons of balsamic vinegar, 30g of rock sugar, 5 slices of ginger, chopped green onion 1 teaspoon, and cooked white sesame 1 teaspoon.

1, chop the ribs into 3cm long pieces.

2. Mix plum, cooking wine, soy sauce and balsamic vinegar, pour a bowl of water (about 300ml), and let it stand for a while after mixing.

3. Put 2 slices of ginger in a pot of cold water, pour in the ribs, take out the ribs and drain them for later use after the fire boils.

4. Take the oil pan, pour the broken rock sugar, and heat it on medium heat until the rock sugar melts and turns golden yellow.

5. Pour in the ribs and stir-fry them quickly for coloring. Pour the sauce into the pot together with the plum. Cover the pot when the fire boils, and simmer for about 30 minutes.

6. When the ribs are soft, open the lid and turn to high fire to collect the juice. Before taking out the pot, cook a few drops of vinegar and mix well.

7. Sprinkle with white sesame seeds and turn well. Sprinkle with chopped green onion after taking out the pot.