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 a 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 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 serve.
9. The sweet and sour spare ribs are 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 that the water and blood in the bone can be removed.
Under the cold oil, stir fry the rock sugar when it melts to avoid uneven color. The rock sugar melts into golden yellow. If it is too burnt, it will become bitter.
You can choose your favorite plums. I happen to have ready-to-eat ebony plums from the last time I made sweet and sour sauce. If you like salty and salty plums, you can also choose the plums, but the later salt depends on the taste.
When the juice is finally collected, try to make the juice wrap around the ribs, almost as if there is syrup in the pot without excess water.
Thank you all for your attention!
It's the weekend again, happy weekend everyone!
