Although this kind of traditional home cooking is common, it is also worthy of our thoughts, so that ordinary days can be more refined...
Cut the ribs into small pieces 3cm long
Mix the plum, cooking wine, soy sauce and balsamic vinegar, pour in a bowl of water (about 300ml), mix and let stand for a while.
Put 2 pieces of ginger in a pot of cold water, pour in the ribs, boil the ribs after the fire is boiled, drain and drain.
From the oil pan, pour the crushed rock sugar, heat it over medium heat until the sugar melts and it is golden yellow.
Pour the ribs and quickly stir fry
Pour the sauce into the pot with the sauce, simmer on the fire, cover the lid, and cook for 30 minutes on low heat.
After the ribs are boiled, open the lid and turn to the fire to collect the juice. Cook a few drops of vinegar and mix well before the pot.
Sprinkle with white sesame seeds and mix well. Sprinkle with chopped green onion.
1. Because there are few seasonings, the ribs should be fully deodorized, and boiling with cold water can remove the blood foam to the greatest extent. If you have time, you can soak the ribs in clean water for a few hours to remove the blood. 2. The plum is salty and you don't need to add extra salt. It can also be replaced with Japanese plum, but don't use sweet plum preserves. If you don't need plum, you should increase the amount of soy sauce, vinegar and sugar. 3. Pay attention to not burn when you fry the sugar. Finally, the color of the finished product will be significantly deepened when the juice is collected, so the sugar color can be golden brown at the moment. The success or failure of this dish is in the last minute, it must be patiently finished with the soup completely. The criterion is that the soup in the last pot is bubbling like a fried sugar, completely adhered to the ribs without any excess water, and slightly stretched. In the last half minute, pay close attention to not burning. 5. Acetic acid will evaporate during the heating process, so adding a few drops of vinegar before the pot can strengthen the acidity.