1. Blanch the ribs, skim off the froth, and then take out 2 spoonfuls of sugar. Pay attention to saccharification and put ribs.
2. 100 degree boiling water does not pass the ingredients, and the salinity of plums is different. Mine is salty. 1 spoon oyster sauce? 1 tablespoon soy sauce
The upgraded version of sweet and sour pork ribs-sour plum ribs is really unique. The meat is wrapped in the sour and sweet taste of plums, which is very fresh!
Plum is the kind of ancient Minnan, which seems to be also called salted plum! Don't put salt after cooking, just put a little soy sauce to color it!
The key point is to stir-fry the sugar color in the previous step, a small amount of oil +2 tablespoons of sugar, and slowly slide the sugar. When you see saccharification, you should immediately prepare the ribs for the pot, and the sugar will turn caramel color during the stir-frying process. Beginners should never wait until they see caramel color before putting ribs. At this time, the pot will definitely burn!
Braised pork is not recommended to be washed with cold water after draining. Meat contracts when it is cold and easily becomes firewood. High temperature can keep the meat soft all the time, and it expands when heated and contracts when cooled. Patiently clean up the blood foam!
Remember to cook half a bucket of rice in this dish, and leave more juice before thickening. After thickening, the soup mixed with rice is absolutely wonderful!