Sweet and Sour Pork Ribs (sour Plum Edition)

Name: Sweet and Sour Pork Ribs (sour Plum Edition)
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some crystal sugar; 3 Sour Plum; Some Soy sauce; A few pieces Bay leaf; 2 star anise; a little oil

by Love in Xia Ying

4.6 (1)

Favorite

Difficulty

Normal

Time

15m

Serving

Each family of ribs has their own methods, and the same family has different methods. What you do depends on your preferences and habits. At the beginning of the year on a whim, I pickled some sour plums and dried them, but found that I was not as good as I was in the past, and I started to feel sour and big teeth when I made peppers. I didn’t dare to eat so many peppers when I made peppers, so I thought of a way. All kinds of consumption. It is also quite good to use grilled ribs instead of vinegar. "

Ingredients

Some Ribs
Some Crystal Sugar

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3 Sour Plum
Some Soy Sauce

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A few pieces Bay Leaf
2 Star Anise
a little Oil

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Sweet and Sour Pork Ribs (sour Plum Edition)

1. Clean the ribs, cut them, and put them on the plate.

2. The electric pressure cooker is steamed with spare ribs. My family often does this now, because we young and old are suitable for eating soft and rotten ones, so that the cooking time can be reduced after steaming.

3. Prepare star anise bay leaf ginger.

4. Three sour plums.

5. After the ribs are steamed, heat up the wok and add some oil.

6. Chop the ribs into the pot with chopsticks.

7. Put the sage leaf and star anise ginger in, flip it gently, don’t keep flipping. When the ribs are a little burnt, add rock sugar and continue to stir fry.

8. Because my rock candy is irregular, large and small, I just add soy sauce when the small ones start to melt, and stir them well. Otherwise, if the big rock candy is also melted, the small one will be overwhelmed.

9. After stir-frying, add hot water and sour plums, turn to a high heat and bring to a boil. Change to the lowest heat, cover the pot and cook slowly. Check and turn around from time to time in the middle of the journey.

10. Pay close attention when the sauce is almost dry, staring at it, and turning it frequently, otherwise it will be mushy. In the past, when I first started to cook the ribs, the sauce was collected on a high fire. Later, I found it was too difficult to wash the pot and it was easy to batter, so I now cook it on a low fire until the end.

11. When the juice is almost dry, put it out of the pot.

12. The water used to steam the ribs can be poured in at the step of adding water for cooking, or it can be set aside for soup or underneath.

Tips:
Sour plums are smashed with a spatula in the middle, it will taste even more.
You can also burn it directly without steaming, it depends on your own.