Huamei Pork Ribs

Name: Huamei Pork Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chicken Essence; Some Soy sauce; Some Sugar; 1000g Ribs; 1 package Nine-system Huamei; Some salt; Some Cooking Wine; Some pepper; 2 paragraphs Scallion; Some chili; Some Chopped shallots; 2 star anise; 2 or three pieces Sliced ginger; 2 pieces Bay leaf; 4 or five clove

by Cat's Private Kitchen

4.7 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Huamei spare ribs, I guess you have never heard of it. It looks like a dark dish, but it's actually really delicious. It definitely has an unexpected taste.

The sourness of the plum will make the ribs ripen quickly because of the addition of a whole package of nine plums. It only takes 50 minutes to cook a pot of soft, sweet and salty ribs. The taste is amazing. You still Don't hurry up and try it? "

Huamei Pork Ribs

1. All main materials

2. Pork ribs in a hot pot under cold water, add scallions, ginger slices, cooking wine, boil on high heat and turn to low heat for 5 minutes to remove blood foam from ribs

3. Remove the blanched ribs and set aside

4. Put the star anise, pepper, cloves, bay leaves, and chili all into the seasoning box

5. Add bottom oil to the pot, add appropriate amount of sugar, and stir-fry the sugar color over low heat

6. When the sugar melts and it starts to bubble

7. Put the blanched ribs up and down, and stir-fry them into sugar

8. Add hot water that has not been used for the ribs (pay attention to heating the water, if you add cold water, the cold water will contact the hot ribs, so that the ribs will quickly cool down, the ribs will not be easy to simmer, and it is not conducive to stewing the fat in the ribs), add the seasoning box, Shallots, sliced ginger, add soy sauce, light soy sauce, salt, chicken essence, and cooking wine.

9. Add 1000 grams of pork ribs to a whole package of Jiuzhihuamei, bring to a boil on high heat, turn to low heat

10. Cover the pot and simmer for 45 minutes

11. After 45 minutes, the chopsticks can be smoothly inserted into the meat, which proves that the ribs are already soft and rotten (the addition of plum can promote the rapid rottenness of the ribs)

12. Turn on high heat to quickly collect the juice to make the ribs more flavorful. When the soup is thick, turn off the heat and take it out of the pot

13. If it’s delicious, the plum ribs will be ready. Sprinkle a handful of chopped green onions after the pan is cooked.

14. Added Huamei, which is unexpectedly delicious

15. The plum is sweet and sour, the meat is soft and rotten, it is salty and delicious, and the plum has a unique taste, very delicious, and not greasy.