Hello everyone, I am A Fei from No. 1 Food. Follow Ah Fei, there are more home-cooked delicacies for your reference.

Plums are beneficial to people and have a wide range of uses in medicine. Li Shizhen wrote in "Compendium of Materia Medica": Plums, the fruit of blood, strengthen the stomach, astringe the lungs, warm the spleen, stop bleeding and phlegm, eliminate It can detoxify swelling, produce body fluids and quench thirst, and cure chronic cough and diarrhea. The plum tastes sour and salty, can relieve nausea and vomiting, produce body fluids and quench thirst, and stimulate taste buds. Moderate consumption can relieve morning sickness, motion sickness and other discomforts.

Plum pork ribs is a Chinese dish with pork ribs as the main ingredient. The dish is bright red in color, slightly sweet and sour in taste, appetizing, delicious and not greasy, because plums can speed up the cooking process. The delicious flavor of the ribs and the tenderness of the meat make this dish good at strengthening the spleen, appetizing, relieving greasiness and aiding food intake.

Plum blossoms can not only be eaten as a casual snack, but can also be used as a side dish to enhance the flavor and freshness. It is perfect when paired with tender pork ribs! Next, I will introduce to you the specific preparation method of this dish.

Plum Spare Ribs

1. First, we prepare the ingredients, 300 grams of pork ribs, chopped into uniform small pieces, a piece of ginger, cut into thin slices, and a few green onions rolled into sections. Keep a small handful of plums as a spare.

2. After the ingredients are ready, we blanch the ribs, boil water in the pot, and pour cold water into the ribs. Cold water can more easily boil out the blood and impurities in the ribs. Add 5 grams of cooking wine to remove the fishy smell. After the water boils, remove the foam in the pot, blanch the water for one minute and then pour it out. Rinse with clean water, control the water and set aside.

3. Heat oil in the pot. When the oil temperature is 50% hot (smoking slightly), pour in the dry ribs, shake the pot gently to prevent the ribs from sticking to the bottom of the pot, and use a spoon to remove the ribs. Break up the ribs that are stuck together and add green onions and ginger slices. This step is to add natural flavor to the dish. Maintain medium heat and fry for 3 minutes. During this period, use a spoon to push the ribs so that the ribs are evenly heated.

After 4.3 minutes, the ribs have been deep-fried until the surface is golden brown. Pour out to control the oil.

5. Leave the bottom oil in the pot. After the oil is hot, pour in 20 grams of tomato paste. Stir quickly with a spoon. After the tomato paste melts, pour an appropriate amount of water from the side of the pot and start seasoning. .

6. Add 2 grams of salt, 10 grams of white vinegar, and a small handful of rock sugar, pour in the prepared plums, bring to a boil over high heat, dissolve the seasonings, pour the ribs into the pot, turn on low heat, and simmer Cook for 20 minutes.

After 7.20 minutes, pick out the onion and ginger slices, turn to high heat and continue to simmer for 5 minutes. The purpose of turning on high heat is to collect the thick soup.

After 8.5 minutes, the soup has thickened and the pork ribs have been cooked until they are red and fragrant. Turn up the heat and continue to stir to further reduce the soup to a thick consistency. Then pour in a little oil to brighten the color. After stirring evenly, take it out of the pan and put it on a plate, garnish with a little coriander, and it's ready to serve.

Okay, this sweet and sour appetizing plum pork ribs is ready. Friends who like it should try it quickly!

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