Name: Super Delicious ---------- Huamei Roasted Pork Ribs
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 600g Ribs; 1 package Plum; 1 piece star anise; 3 pcs Dried hawthorn; 4 cloves garlic; 4 slices ginger; Some Taiwanese rice wine; Some Balsamic vinegar; Some Soy sauce; 30g Sugar; 1/2 a spoon salt

Super Delicious ---------- Huamei Roasted Pork Ribs

by Mama Hao

4.6 (1)

Favorite

Difficulty

Normal

Time

30m

Serving

I can’t stop eating delicious food. My son always wants me to buy spare ribs recently. Well, anyway, as long as he likes to eat, then I will do it! This includes fresh milk and plum from Iraq, which is really delicious, hehe, maybe our family likes this, so I think it’s really good to add to the dish! "

Super Delicious ---------- Huamei Roasted Pork Ribs

1. Wash the ribs and soak them in clean water for 1 hour. Remember to change the blood halfway and drain them for later use.

2. A bag of plums, sliced ginger and garlic.

3. Heat the pan with oil, pour the ribs and stir fry for a while, all the ribs will change color.

4. Add the sliced ginger and star anise and continue to stir-fry until the ribs are golden brown on both sides.

5. Pour about 2 tablespoons of Taiwanese rice wine.

6. Stir-fry slowly over medium heat until the rice wine is slowly boiled to dryness.

7. Add 2 tablespoons of soy sauce and stir-fry to evenly color.

8. Pour in about half a spoon of balsamic vinegar and stir fry for a while.

9. Add a bag of plum, hawthorn and garlic slices and stir fry together.

10. Then add water along the side of the pot to cover the ribs.

11. Turn to a low heat and cook slowly.

12. About one-third of the soup, add 2 packs of 15 grams of sugar and stir well.

13. Pour 1 spoon of balsamic vinegar again.

14. Add half a tablespoon of salt and stir-fry, then collect the juice over medium heat.

Tips:
1. Fresh milk and plum is very suitable for making this ribs, the ribs are not greasy at all.

2. Adding dried hawthorn is to help the pork ribs become softer.

3. The first time balsamic vinegar is to remove fishy, and the second time to increase acidity and fragrance.