I especially like the combination of perilla and green plum. I have made a few flavors of plum wine last year. I also loved the purple plum plum wine. This year I only dunk this flavor. This green plum ribs made today, especially with basil, perilla, plum and plum sauce, is really a collection of essence, delicious to cry!
Remove the ribs from the water, rinse and drain. Ginger slices, garlic peeled and flattened.
Add a small amount of oil to the pot, heat the ginger and garlic, add the ribs and stir fry for a while.
Add green plum wine, soy sauce, soy sauce, honey, green plum sauce, a handful of dried basil, stir fry for a while, add water without ribs, boil over low heat and simmer for about half an hour until the broth becomes thicker and thicker. Turn over the fire and stir the soup to dry.
Green plum sauce generally uses more polysaccharides. If you don't like too sweet, you can reduce the amount of honey properly, or leave it alone. Honey can also be replaced with rock sugar. I don't like the taste of basil, I can't add perilla. I only use a small amount of dried basil in the picture. I didn't eat it too much. It's a pity. I need to increase the amount of perilla in the future to suit me. .