1. Cut the ribs into small sections and soak them in water for more than 1 hour, changing the water two to three times halfway. Mix light soy sauce, rice wine and balsamic vinegar into vinegar sauce
2. Add cold water to the soup pot, add sliced ginger, pour in the ribs, bring to a boil, remove and drain and set aside
3. Put 1 tablespoon of salad oil in the wok, pour in rock sugar, heat over medium heat until the rock sugar melts and turns golden brown
4. Pour the drained pork ribs
5. Stir fry until the meat is coated with sugar
6. Pour the vinegar sauce and plum, add water, turn to a low heat and simmer for about 40 minutes
7. After the ribs are softened, add salt as appropriate and open the lid to collect the juice
8. Sprinkle with white sesame seeds and chopped green onion, stir fry and get out of the pot
9. Sweet and sour spare ribs served on the table
Tips:The ribs can be chopped into small pieces by the boss of the meat stall, generally 3-4cm, it is best to soak in clean water, so as to remove the water, blood, cold oil and rock sugar in the bones, stir fry when the rock sugar melts to avoid The sugar color is uneven, just melt the rock sugar into golden yellow, too burnt, it will be bitter. You can choose your favorite plums. I happen to have instant ebony plums from the last time I made sweet and sour sauce. If you like salty and salty plum It is also possible, but the salt should be added according to the taste. When the juice is finally collected, try to wrap the juice on the ribs. It is almost like there is syrup in the pot without excess water
Thank you all for your attention!
It's the weekend again, happy weekend everyone!
