Huamei Pork Ribs
1.
Prepare the raw materials
2.
Pour the ribs after boiling water in the pot.
3.
Boil the ribs for about 5 minutes.
4.
Serve the ribs and set aside.
5.
Use light soy sauce, white wine, balsamic vinegar and dark soy sauce in a ratio of 3:2:1:1 to make a bowl of sauce for later use. Soak the red yeast rice in water for later use.
6.
Pour an appropriate amount of vegetable oil into the pot, and pour in rock sugar when it is 40% hot.
7.
Low heat, slowly fry the sugar color.
8.
Pour in the blanched ribs quickly and stir fry quickly.
9.
Pour the soaking water for soaking the red yeast rice.
10.
Pour in the mixed sauce.
11.
Stir fry and color on fire.
12.
Pour in shallots, ginger slices, star anise, and cinnamon.
13.
Pour in the plum.
14.
Add some boiling water or old soup.
15.
Simmer on low heat for about 50 minutes.
16.
On high heat, add 1 tablespoon of balsamic vinegar, quickly cover the pot, simmer for about 30 seconds, and open the lid.
17.
Fire, collect the juice.
18.
Out of the pot
Tips:
Xiao Ji's broken thoughts:
1. Red yeast rice is a natural food coloring, and it is also a natural medicine for lowering blood fat and blood pressure. If not, you can also use the method of frying sugar to color the ribs, or add a proper amount of fermented bean curd juice.
2. Meigan, sour, sweet and fragrant, has the effect of producing body fluid and quenching thirst. It is mainly used as the source of sweetness and acidity, plus the sweetness of the plum itself, the taste is different from the sweet and sour taste of ordinary sweet and sour. of.
3. Be sure to use boiled water when adding soup. Cold water will harden the meat and make it harder to taste.
