Ingredients: 2 kg of sparerib, 0/0 piece of preserved plum/kloc (1 bowl cooked 1 hour), 5 pieces of pepper, 50g of star anise 1 piece, 50 g of tomato sauce (half bowl), 2 onions, 2 ginger, 3 tablespoons of sugar, a little salt and a proper amount of water starch.

Production: 1, cut the ribs into small pieces of about 2 cm and blanch them in a pot with boiling water. Take out and wash away impurities.

2. Boil another pot of water, drain the washed ribs and cook for 40 minutes on low heat (only 20 minutes on medium heat). Add pepper, star anise and onion ginger to the water to remove fishy smell.

3. Cook the ribs and remove them for later use.

4, the pot is cooked on the fire, without pouring oil. Pour plums and water into a pot and bring to a boil. Add tomato sauce, a little salt, and then pour in the ribs (Dong Zi added some soy sauce, saying that the coloring effect is good. ) collect the juice on a small fire. At about the same time, pour the water starch in and hook it up. Lazy students don't have to thicken. Then, turn off the fire and take out the pot. After cooking, Dong Zi cut some colored peppers and sprinkled some sesame seeds.

Friendly reminder: Don't throw out the remaining sparerib soup. Add some Chinese cabbage, tofu, kelp and vermicelli to make a delicious and nutritious hot soup.

Might as well have a look, it may be to your taste.