Plums, whether fresh or pickled, are a good hand at Titian's degreasing. This time, I borrowed the method of first frying and steaming and then collecting the juice in the sweet and sour steaks in Jiangsu and Zhejiang, which not only retained the bright and attractive sugar color of the rib oil, but also made the fragrance of the plum more flavorful.
By Xiaoyu Private Chef 【Official Certified Master of Bean Fruit Cuisine】
Ribs 500 g
Words plum 40 g
Bean paste 15 g
2 coriander
Minced ginger 5 g
Minced garlic 5 g
1: Cook the ribs in cold water, add ginger slices, bring to a boil over high heat and turn to medium heat, blanch the blood foam and fish out.
2: Heat the oil in a wok and add ginger and garlic and watercress sauce and stir-fry until fragrant.
3: Add the ribs, add 1 tbsp cooking wine, 1 tbsp light soy sauce, 1 tsp dark soy sauce, 2 g salt, 1 tsp sugar, stir fry evenly.
4: Put the stir-fried ribs on a plate, add the plums, put them in a boiling steamer and steam for 40 minutes on medium heat.
5: Drizzle sesame sesame oil out of the pan and garnish with chopped coriander.
The ribs are fried first and then steamed, which will be more flavorful and flavorful. If you are lazy, you can skip the stir-frying and directly mix the seasonings and ribs well into the pot and steam.
----------
Douguo cuisine, family kitchen field food community and trading platform;
1 million food recipes, you can choose, you can download the [Bean Fruit Food] App in major app markets to view.