Name: Huamei Pork Ribs
Total time: 1 h 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 500g Ribs; 15 capsules Plum; 3g Tangerine peel; 1 capsule star anise; 1 capsule ginger; 20g crystal sugar; 2 pcs Shallots; 50ml Rice wine; 10ml Soy sauce; a little Cooking oil

Huamei Pork Ribs

by Cook as you like

4.6 (1)

Favorite

Difficulty

Easy

Time

1h 30m

Serving

I remember that when I was young, I liked to eat plum and all these sweet and sour snacks. Every time my mother gave the pocket money, except for most of it to buy star stickers, the rest went to the small shop near the school to buy plums. What impressed me most was the plum popsicles if you never tire of eating it. I remember that plum popsicles are always the most sought-after in a small shop next to the school. The proprietress used Huamei soaked in boiling water with a little sugar, and put small portions into the refrigerator to freeze into Huamei popsicles. The sweet and sour taste of Huamei melted into the water. The whole popsicles are sweet and sour, very appetizing and relieving heat, classmates I like this special popsicle. Today, the taste of plum ribs is very unique. I really like the taste once I have eaten it. The children in the family also like it very much, and it is highly praised by my mother. You can eat it as a snack, chew on ribs or eat plum. It is definitely the best partner for a little wine and chat.

Huamei Pork Ribs

1. Wash and slice ginger, wash and cut green onions, and wash ribs to drain away the water

2. Heat a wok and pour a little oil into it, put the ribs in a high heat and stir-fry for 5 minutes, fry until the surface is slightly yellow and serve

3. Leave the bottom oil in the pot, add a little water, put the rock sugar and stir fry over low heat to melt, fry the rock sugar until light brown

4. Pour the ribs and stir fry for color

5. Add plum, tangerine peel, star anise, sand ginger, sliced ginger and green onion, pour in rice wine, light soy sauce and stir-fry evenly

6. Pour hot water over the ribs

7. After the high heat is boiled, turn to a low heat and simmer for about 1 hour

8. Finally, the soup is thick and ready to be out of the pot

Tips:
1. If you think it is troublesome to fry the sugar, you can replace it with an appropriate amount of soy sauce, but don't put too much, so as not to turn the color black;
2. There is no need to add salt to this dish, because plum and light soy sauce are salty. Huamei I bought the light-colored Huamei with moderate sweetness and sourness. If you buy plums that are relatively light, then the seasoning should be increased appropriately. If the amount of plum is too small, the flavor will not come out, and more will make the flavor strong. It depends on personal preference. The plum and dried tangerine peel can be soaked in rice wine for a while in advance, and the ribs can be simmered together with the soaking water to add more flavor;
3. In fact, Shajiang star anise can be left on, the two are a bit of a taste of plum and tangerine peel. I made it once before without putting Shajiang star anise. The plum and tangerine peel in the ribs are more fragrant than this time.