The plum blossom ribs are delicious in sauce, and I'll see how to make them in sauce.
Ingredients and seasonings to prepare: plum blossom ribs, anise, pepper, sesame leaves, a high degree of white wine, onion, ginger and garlic, rock sugar, soy sauce, soy sauce, curd, oil and salt needless to say, a must.
Processing ingredients, scallions cut into segments, ginger sliced, garlic peeled and patted, fresh pork chop chopped, washed and drained. Peppercorns, star anise, sesame leaves are packed in a separate material, easy to pick out later.
On the pot on the stove, do not put oil or water, the pot is hot, directly put the ribs stir fry. Wait until the whole pot is hot, the ready onion, ginger and garlic are poured into the stir-fry evenly, and then pour white wine, deodorant deodorization. Stir-fry.
After the ribs stir-fried to white, continue to add seasonings, in turn, add soy sauce, curd juice (you can be curd pieces of broken up with a little water), both color and taste, and then add a little dark soy sauce, out of the color will be more beautiful, the flavor is also stronger.
Steam up for a while on high heat, and then look at the difference between the ribs almost evenly colored, fried out of the water is almost close to the time, add hot water to the pot, in order to not over the ribs prevail. The loaded seasoning bag and rock sugar into it, and then drizzle a little white wine, mix well, cover the lid, turn the heat to simmer until the juice. The white wine will evaporate during the cooking process, so don't worry about the heavy wine flavor.
My pot of almost half an hour of stewing, pork ribs meat rotten off the bone, the flavor is also full, out of the pot. Do it yourself when out of the pot before tasting the salinity, not enough to make up for it.