The Taste of Eating Meat in Early Autumn Should be Fresh-peach Ribs

Name: The Taste of Eating Meat in Early Autumn Should be Fresh-peach Ribs
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Ribs; Some Peach; Some Wei Lin; Some Soy sauce; Some lemon

by Junliang mom

4.6 (1)

Favorite

Difficulty

Easy

Time

Serving

It is said that after the fall, people have posted "autumn fat" and ate big meat dishes. In the name of storing energy for the winter, it is justifiable to eat meat!

To put it bluntly, it means that foodies find a reason for themselves to eat meat!

After all, although autumn is here, the weather is still hot, and the dog days are not over!

It’s better to eat meat in early autumn. It’s better to have light and fresh meat. Fruits are a good choice!

For fruit, it is best to choose seasonal fruits in season, which are the cheapest and sweetest. At this time, peaches are the fruits of the season, with high sweetness and moderate prices.

The peach meat is pureed and mixed with seasonings into a marinated meat sauce. The ribs are marinated and stewed. Not only the taste is fresh, the taste is also more suitable for the heat of early autumn! "

Ingredients

Some Ribs
Some Peach
Some Wei Lin
Some Soy Sauce

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Some Lemon

The Taste of Eating Meat in Early Autumn Should be Fresh-peach Ribs

1. Wash the peaches.

2. Peel and cut into pieces.

3. Put it in a food processor and beat the puree.

4. Pour the puree into the bowl.

5. Pour into half a bowl of Weilin.

6. Pour into a bowl of soy sauce.

7. Put the lemon in and squeeze the juice with your hands.

8. Blanch the ribs in advance.

9. Wash and control dry water.

10. Put it in the marinade and pickle it.

11. Shred the onion.

12. Spread the onions on the bottom of the pan.

13. Add the marinated ribs.

14. Turn on the fire, bring the high heat to a boil, and simmer slowly on the low heat.

15. In about an hour, the ribs are crispy.

Tips:
1. The ribs are blanched in advance, and too much foam is added, which will affect the appearance and taste.

2. Mirin is a Japanese-style seasoning, no rice wine, brown sugar or white sugar can be put.

3. The ribs can be marinated for several hours to add more flavor. If you want to save time, just stew it!

4. When simmering, pick out the lemon zest to prevent bitterness after simmering.