Q1: Can I substitute regular plums for preserved plums?
A1: Preserved plums (话梅) are essential for the unique flavor, but if unavailable, you can use regular plums with a bit of added sugar and vinegar for a similar taste profile.
Q2: Is it necessary to use starch for soaking the ribs?
A2: Yes, soaking ribs in starch helps to remove impurities and results in a clearer soup. It also makes the ribs tender.
Q3: Can I skip the sugar caramelization step?
A3: Caramelizing sugar is crucial for the dish’s color and flavor. If you’re not confident, do it over low heat until the sugar dissolves.
Q4: What’s the purpose of cooking the ribs in water with ginger?
A4: This step helps in tenderizing the ribs and infusing them with ginger’s aroma, making the meat more flavorful.
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