Talking about plum ribs(hua mei pai gu )

Talking about plum ribs

Introduction:

"I choose to use red koji rice and rock sugar to color this kind of spareribs, and use plum to increase the acidity and sweetness. I like sour and sweet spareribs, which are more than ordinary sweet and sour spareribs The room is full of sweet after Hua Mei meets the ribs, surrounded by such a warm smell, it seems that this winter is not so cold ~ ~ "

Production steps:

Step 1: prepare raw materials

Step 2: bring the water to a boil and pour in the ribs.

Step 3: blanch the ribs for about 5 minutes.

Step 4: prepare the ribs.

Fifth step: use the soy sauce, Baijiu, vinegar and old soy sauce according to the ratio of 3:2:1:1 to a bowl of sauce, ready to use, red koji rice water soaked.

Step 6: pour proper amount of vegetable oil into the pot, and pour rock sugar when it is 40% hot.

Step 7: stir fry the sugar slowly over low heat.

Step 8: quickly pour in the boiled ribs and stir fry them.

Step 9: pour in the rice soaking water.

Step 10: pour in the sauce.

Step 11: stir fry and color.

Step 12: pour in scallion, ginger, star anise and cinnamon.

Step 13: pour in the plum.

Step 14: add some boiled water or old soup.

Step 15: simmer for about 50 minutes.

Step 16: high heat, add 1 teaspoon vinegar, quickly cover the pot, simmer for about 30 seconds, open the lid.

Step 17: fire, collect juice.

Step 18: get out of the pot

Materials required:

Spareribs: 1000g

Monascus rice: 30g

Segment: 2

Star anise: right amount

Soy sauce: 3 tbsp

Vinegar: 2 tbsp

Vegetable oil: right amount

Jiuzhi Huamei: 50g

Rock sugar: 50g

Ginger: right amount

Cinnamon: moderate

Baijiu: 2 spoons

Old style: 1 spoonful

Note: Xiaoji broken read: 1, Monascus rice is a natural food pigment, but also reduce blood lipid, blood pressure color natural medicine. If not, you can also use the method of frying sugar to color the ribs directly, or add an appropriate amount of Sufu juice. 2. Plum is sweet, sour, sweet and fragrant. It has the effect of producing fluid and relieving thirst. Here, it is mainly used as the source of sweetness and acidity. In addition, the sweet and sour taste of plum is different from that of common sweet and sour vinegar. 3. When adding soup, be sure to use boiling water, cold water will make the meat hard, and not easy to taste.

Production difficulty: ordinary

Technology: stir fry

Production time: one hour

Taste: sweet and sour

Chinese PinYin : Hua Mei Pai Gu