Meixiang Sweet and Sour Short Ribs
1.
The auxiliary materials used to make this sweet and sour short rib are: sliced ginger, garlic flattened with a knife, shallot pieces, bay leaves, a little cinnamon, aniseed, nine-made plum, sour plum sauce. Soak the red yeast rice in warm water for about 20 minutes
2.
Don't use large ribs to make this pork ribs, but choose small pure ribs. The meat is soft and tender, and the crispy bones are even better! Cut the small row into small pieces the size of Japanese plum
3.
Boiled in cold water is easy to cook the blood foam in the ribs, and skim off the blood foam
4.
Fish out the ribs
5.
Start to fry the sugar color, add a small amount of oil after the pan is hot, just add two tablespoons of sugar
6.
Stir fry over medium heat until the sugar has completely melted and turned brown. The sugar color should not be boiled for too long, otherwise it will turn into torn ribs
7.
When the sugar color has big bubbles and then turned into small bubbles, put in the blanched small row and stir fry evenly, so that the ribs are covered with sugar color. Put the fried pork ribs out
8.
After brushing the pan, pour in a small amount of base oil, add the aniseed, then add ginger slices and smashed garlic and stir-fry until golden brown, add small chives and continue to stir-fry on low heat, then pour the ribs in again , Cook the right amount of cooking wine
9.
Pour boiling water over the ribs
10.
Add cinnamon, bay leaves, and plum. Adding plum will make the meat more rotten, increase the sweetness and sourness and fruity aroma
11.
I’m going to color the ribs~ Find a leak, pour the red yeast rice and the soup that have been soaked for a while into the leak, and cook with the ribs on medium heat for a few minutes
12.
The red yeast rice is bad after cooking for a while. After the color is boiled, remove the secret leak
13.
Put a piece of rock sugar, and add two tablespoons of white sugar. The sugar should be willing to put it in. This dish is a big sugar and vinegar dish. The ratio of sugar to vinegar is about 1:1, slightly more sugar
14.
Pour in three spoons of rice vinegar, cover and simmer for 20 minutes
15.
After 20 minutes, pick out the green onions, ginger, garlic and bay leaves that are boiled in the pot
16.
Put in plum sauce
17.
Add a little salt, and then pour 1 tablespoon of vinegar
18.
Special reminder: Do not put MSG and chicken essence in sweet and sour dishes. The main ingredient of MSG, sodium glutamate, will become bitter when encountering a large amount of sweet and sour.
19.
After the fire has collected the juice, you can enjoy it out of the pot, it's delicious~
Tips:
Red yeast rice is a kind of brown-red to purple-red rice grains.
It is made from rice such as indica, japonica, glutinous rice and fermented with monascus.
Red yeast rice has a wide range of uses. It can be used in cooking to dye dishes, such as Jiangsu famous dish cherry meat, Wuxi pork ribs, Guangdong barbecued pork, etc. Red yeast rice can be bought in some large supermarkets and farmers’ markets. If not, you can consider online shopping, which is quite cheap, only about ten yuan per catty.
Red yeast rice is susceptible to moisture. Once it becomes damp, it will be infested by harmful microorganisms, gradually moldy, agglomerated and worms, and should be stored in a dry place sealed.
