What is the practice of authentic plum pork ribs, and the specific production process of plum pork r

The finished "plum pork ribs" are bright red in color. Because the plum can speed up the flavor of the pork ribs and the softness of the meat, this dish has the effect of strengthening the spleen and appetizing, relieving greasy and helping to eat. The pork ribs exude the fragrance of plum, slightly sweet and sour, arousing people's appetite, delicious and not greasy, quite delicious and delicious, everyone must not miss it.

Material: Main material.

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Pork ribs 400 grams.

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6 plums. Seasoning.

Salt. 1 2 teaspoons.

Rock candy. 1 small handful. Ginger. 1 piece.

Wine. 1 2 tablespoons.

Spring onion. 1 paragraph.

Vegetable oil. Amount.

The practice of plum pork ribs.

1.Prepare the raw materials.

2.Soak the plum in boiling water for 10 minutes.

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3.In a pot of cold water for the pork ribs, add two slices of ginger, blanch together and remove.

4.Put a little vegetable oil in a pan, add rock sugar and stir-fry slowly.

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5.Stir-fry until the rock sugar is completely melted and browned.

6.Add the stir-fried pork ribs and stir-fry them together.

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7.Until the ribs are fully colored.

8.Add ginger slices, green onions and an appropriate amount of cooking wine, and stir-fry together.

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9.Pour the plum into the pork ribs with the soaked water and bring to a boil over high heat.

10.Cover, reduce heat and simmer for 20 minutes.

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11.Remove the lid, add seasonings such as salt and reduce the juice over high heat.

12.Once the juice is almost dry, turn off the heat and transfer to a plate.

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Cooking skills. 1. Soak the plum in water, choose the original plum and soak it in boiling water for ten minutes; Blanch the pork ribs, put two slices of ginger in a pot under cold water, blanch and remove the water and rinse the surface foam with boiling water;

2. Stir-fry the sugar color, remember to use rock sugar, the color will be brighter; Stir-fry slowly over low heat until the rock sugar is completely melted and brown, then add the pork ribs and stir-fry together, so that the surface of the pork ribs is evenly coated with sugar.

3. Simmer the pork ribs, add ginger slices, green onions and cooking wine, and cook the plum and the soaked water for 20 minutes to make the pork ribs.

8.9 mature; Then add salt and other seasonings, and reduce the juice over high heat.

Plum pork ribs. Ingredients: Pork ribs (400g). Seasoning: plum (10 pieces), ginger slices (appropriate amount), green onion (appropriate amount), rock sugar (appropriate amount), cooking wine (appropriate amount), oil and salt (appropriate amount).

Method: 1. Prepare raw materials.

2. Soak the plum in boiling water for 10 minutes.

3. In a pot of cold water for pork ribs, add two slices of ginger, blanch them together and remove them.

4. Put a little oil in the pot, add rock sugar and stir-fry slowly.

5. Stir-fry until the rock sugar is completely melted and brown.

6. Add the fried pork ribs and stir-fry them together.

7. Wait until the ribs are completely colored.

8. Add ginger slices, green onions and an appropriate amount of cooking wine, and stir-fry together.

9. Pour the plum into the pork ribs with the soaked water and bring to a boil over high heat.

10. Cover, turn to low heat and simmer for 20 minutes.

11. Remove the lid, add salt and other seasonings, and reduce the juice over high heat.

12. When the juice is almost dry, turn off the heat and put it on a plate.

<> "Ingredients: pork ribs, plum, star anise socks, cinnamon, bay leaves, rock sugar, green onion and ginger.

Method: 1. Add green onion and ginger cooking wine to the pork ribs in a pot under cold water and boil, then remove the cold water to wash off the blood foam;

2. Put a small handful of rock sugar in the pot and fry until the soy sauce is colored, pour in the pork ribs and stir-fry evenly, add 2 tablespoons of light soy sauce, 2 tablespoons of dark soy sauce, a little oyster sauce, words or peach, star anise cinnamon bay leaves, add boiling water that has not been over the pork ribs, cover and simmer for 30 minutes;

3. Remove the ingredients and sprinkle the remaining white sesame seeds out of the pot.

Plum pork ribs. Ingredients: pork chops, plum, shallots, ginger, star anise, rock sugar.

Sauce: 2 tablespoons light soy sauce + 1 tablespoon dark soy sauce + 1 tablespoon oyster sauce.

Method: Qing Chi Calendar.

1. Blanch pork ribs under green onion and ginger + 1 tablespoon of cooking wine;

2. Stir-fry the sugar in another pot, melt the rock sugar in oil over low heat, and stir-fry the ribs;

3. Pour in the sauce and stir-fry over medium-high heat;

4. Add plum + star anise + appropriate amount of water and simmer for 15min.

The first is the material. In addition to the pork ribs, the main ingredient is plum blossoms. It is best to chop the ribs into small pieces, the meat is tender and the bones are small, and the bones are crispy better.

For plum blossoms, I like to use Jiupin plum blossoms. In addition, we need to prepare some rock sugar, ginger, star anise, cooking wine, soy sauce, a little vinegar, and cooked white sesame seeds.

1.Soak the plums in half a bowl of water in advance. Blanch the pork ribs in a pot of boiling water, remove and wash, drain and set aside.

2.Put the oil in the pan. Once the oil is hot, add the cooked pork ribs and fry them on both sides until slightly golden brown.

3.Add 3 icing sugar to the pork ribs and stir-fry over medium heat until saccharide. Add sliced ginger, 1 star anise, 1 tablespoon of cooking wine and soy sauce, then pour the plum blossoms into the pot with the water in which the plum blossoms are soaked, then add a little more boiling water than all the pork ribs.

After the heat boils, turn the heat to low, cover the pot, and simmer slowly for about half an hour. (The plums themselves are sweet, so the amount of rock sugar should be less, just three taels.) Don't put too much.

One star anise is enough, too much will rob the taste of plum blossoms. ) 4.When the ribs are simmered to your liking, turn the heat to thicken, thicken the soup, pour in a little balsamic vinegar, and sprinkle cooked white sesame seeds on the top.

Not only can plums be eaten as is, but they can also be made into many hors d'oeuvres and delicious dishes! There are many ways to make it, and each one has its own unique flavor that you can choose to try according to your favorite taste. Moreover, making a dish of plums is not only delicious, but also healthier.

Soft ribs are the best to eat, but the only trouble is that they are greasy. Plum blossoms are the savior of saving pork ribs, making them bony, sweet and sour. Potatoes are not the main troublemakers.

Instead, they add a thick consistency and satiety. After being oiled by the plums, the smoothness of the ribs decreases. The potatoes are not fried, but steamed directly with the first two, so that even the sauce is not hooked, and the whole process is not fried or steamed.

Above, if it is delicious, the plum ribs are ready. If you pay attention, you'll notice that the whole process is unsalted. Don't be surprised, because the plum itself has a salty taste, and with the salty soy sauce, the saltiness is basically enough, so I didn't add more.

If you have a heavier flavor or you use lighter prunes, add a little salt to your liking.

Prepare the ingredients, soak the plum in water, evenly coat the outside of the ribs with starch, put oil in the pot and fry the ribs in the oil pan until golden brown, put oil in the pot, put in the plum, rock sugar, star anise, ginger, pork ribs, and then pour in an appropriate amount of water to boil for half an hour, pour seasonings into the pot, and then put it on the plate after collecting the juice.

First wash the pork ribs, add cooking wine, green onions, ginger and marinate for about ten minutes, add water to the pot, put in cooking wine, green onions, ginger to blanch the pork ribs, then put a small amount of oil in the pot, put in a small amount of rock sugar, pour in the pork ribs, add a small amount of water after coloring, pour in the plum, put in light soy sauce, dark soy sauce, oyster sauce, star anise, bay leaves, spices, etc., and simmer for about 40 minutes on low heat.

First blanch the pork ribs to remove the foam, then put oil in the pot, put rock sugar and plum to melt, and then put in the pork ribs for stir-frying, you can add light soy sauce and soy sauce, stir-fry again, and then add salt, water, star anise, Sichuan pepper, spices, fennel and other seasonings to boil, and you can collect the soup.