Steamed pork ribs with plum vegetables (non-blanching version)

Pork ribs are not grilled, and it is also convenient to eat steamed. In addition to stewed pork belly, the umeboshi dish is also very fragrant with pork ribs! A dish of "steamed pork ribs with plum vegetables" is given to people like me who have no meat and are not happy~ The method is simple, fried first and then steamed, and there is less seasoning.

Ingredients

Smallporkribs(ribs) 350 g

Driedplumvegetables 100 g

Ginger 1 smallpiece

garlic 2 cloves

Forcuredmeat:cornstarch+cookingwine+oystersauce+soysauce

Forseasoning:soysauce+sugar+salt

Cooking Instructions

Prepare the ingredients. This rib is currently at the top of my "NetEase Weiyang Black Pork Favorite List", and it is clean, beautiful, and crispy. You can use a chop without ribs, but the irregularly shaped ribs in the stew are almost meaningless.
It's time again for the clichÃ© "Don't you need to blanch pork ribs?" Tache. Under my braised pork recipe, I used to tear up this question...... I've deleted a lot of argument comments. If you want to blanch, you can blanch, but I don't. I soaked in water, soaked in water for an hour, soaked in blood water, and changed the water twice in between. The ribs can be very clean as well. In fact, if the pork is of good quality, it will not be fishy, and it will not be soaked for so long. Soak the pork ribs in bloody water, drain, add 1 teaspoon cornstarch + 1 tablespoon cooking wine + 1 tablespoon oyster sauce + 1 teaspoon soy sauce, grasp well, and marinate for half an hour.
Umeboshi, if you buy it whole, chop it. If you buy it very dry, soak it. In short, soak until soft, rinse a few times (as there is usually sand), chop and squeeze dry.
A small piece of ginger thumb and two cloves of garlic are chopped.
Heat the pan, pour the oil, add the ginger and garlic when the oil is not hot, and stir the fragrance on the smallest heat.
Then add the dried plum vegetables, stir-fry repeatedly over medium-low heat, about 2 minutes, and stir-fry the aroma of the dried plum vegetables. The umeboshi is very oil-absorbent, but when the ribs are steamed in the future, the ribs themselves will produce oil, so I will personally hold down the hand I want to add oil to this step, if the prune vegetables are not dry, add too much oil at this time, and it will be too greasy in the end.
After the umeboshi is stir-fried, set it aside, at this time you can add a little oil and put in the pork ribs.
Fry the pork ribs until lightly colored on the surface and stir-fry them with the umeboshi vegetables. Then season, 2 tablespoons of soy sauce + 1 teaspoon of sugar + a pinch of salt. If the soy sauce is salty enough, you don't need to add salt, so be sure to taste it as you make it.
Boil enough water in the steamer, stir-fry the plum cabbage pork ribs evenly, put them on a plate, and put them in after the steamer is steamed. Steam over medium heat for 30 minutes.
After cooking, you can sprinkle chopped green onions to garnish.
If you feel that the steam is too oily, you can pour out the oil. But ah, this umeboshi dish is mixed with soup (and oil), and it is especially delicious with bibimbap!