Summer appetizer, sour and sweet.
Wash the pork ribs and dry them with kitchen paper.
Put a little oil in the pan and fry the ribs until the micro-focus
Pour out the oil in the pan, add the rock sugar to the caramel color, and put the sliced apple
Add water, no ribs, add plum, squeeze into lemon juice, add Lee Kum Kee
Stew in medium heat until the soup is thick and all attached to the ribs.
Plate, slightly decorated
When you fry the sugar, pay attention to the heat, don't fry it, so it will be bitter if you cook it. The lemon juice can be replaced with fruit vinegar. If the plum is sour, you should pay attention to flipping it when you receive the juice.