How to cook pork ribs with preserved plums

Disease comes silently, and it is very likely caused by us always eating out indiscriminately. We should take this as a lesson. The following is an introduction to pork ribs with preserved plums. We will cook them ourselves in the future.

1. Soak the dried plums in water;

2. Soak the dried plums in water;

3. Chop the ribs into small pieces, leaving a small part of the arched part for decoration;

4. Chop the ribs into small pieces, leaving a small part of the arched part for decoration;

5. Put the ribs into the water pot, add a little cooking wine, wash away the dirt, and drain;

6. Put the ribs into the water pot, add a little cooking wine, wash away the dirt, and drain;

7. Put oil in the pan, fry the ribs, and add the rib sauce;

8. Put oil in the pan, fry the ribs, and add the rib sauce;

9. After stir-frying evenly, add cooking wine;

10. Stir-fry evenly and add cooking wine;

11. Then pour the plums and the soaking water into the pot;

12. Then pour the plums and the soaking water into the pot;

13. Then add some water as appropriate;

14. Then add some water as appropriate;

15. 7-8 minutes after the pressure cooker starts to steam;

16. 7-8 minutes after the pressure cooker starts to steam;

17. After the steam comes out naturally, open the lid and add salt to taste, then cook over high heat until the sauce thickens;

18. After the steam comes out naturally, open the lid and add salt to taste, then cook over high heat until the sauce thickens;

19. Cut the vegetables into small pieces;

20. Cut the vegetables into small pieces;

21. Put a little oil in the pan, stir-fry the vegetables, and add salt, sugar and chicken essence for simple seasoning. Then we took them out of the pot and put them on a plate. Because the ribs were a bit greasy and strong in taste, I made a vegetarian stir-fry as a side dish. The original plan was to put together the "Eight Water Immortals", but some things could not be found, so I simply seasoned them and put them on a plate together. They were light and delicious, and were casually piled next to the ribs.

22. Put a little oil in the pan, stir-fry the vegetables, and add salt, sugar and chicken essence for simple seasoning. Then we took them out of the pot and put them on a plate. Because the ribs were a bit greasy and strong in taste, I made a vegetarian stir-fry as a side dish. The original plan was to put together the "Eight Water Immortals", but some things could not be found, so I simply seasoned them and put them on a plate together. They were light and delicious, and were casually piled next to the ribs.

Friends who like cooking must not miss the plum pork ribs introduced by the editor today, which will whet your appetite. Don’t be afraid of getting fat, it’s okay to do it once in a while, so hurry up and cook some.