Plum-flavored spare ribs are a classic home-style dish in the Jiangnan and Guangdong regions of China. Its history can be traced back to the Ming and Qing Dynasties. At that time, plums were a common snack and condiment. Their sweet and sour taste was cleverly used in meat cooking, which led to the plum-flavored spare ribs we know today.
Materials
Steps for making preserved plum pork ribs
Soak preserved plums in warm water
A suitable amount of ginger slices, chopped scallions, one cinnamon stick, two bay leaves, and two star anise.
Pour an appropriate amount of cooking wine and ginger slices into the pot.
Boil the pork ribs
Once the water boils again, remove the fish, rinse them, and set aside.
Add 30 grams of rock sugar to the pot
Caramelize
Stir-fry the ribs until golden brown, then add light soy sauce and dark soy sauce, and stir-fry evenly.
Preserved plums soaked in warm water
Pour boiling water over the ribs
Add spices, ginger, and scallions, and simmer over low heat for about 40 minutes.
Remove the spices, scallions, ginger, and preserved plums.
Turn up the heat to reduce the sauce, then remove from the pan and serve.
