齊魯網·閃電新聞6月5日訊 芒種至，盛夏始，用一道酸甜可口的青梅小排翻開盛夏的故事。

As the Grain in Ear arrives, let's unfold the story of summer with a traditional Chinese dish: sweet and sour pork rib.

新鮮的排骨剁成適口的小塊，青梅切半。

Chop the fresh pork ribs into bite-sized pieces, and halve the green plums.

冷水下鍋焯水。

Put the ribs in cold water and bring to a boil.

起鍋，煸炒排骨，加入姜片、蔥結。

Remove from heat and stir-fry the ribs, and add some ginger slices and chopped scallions.

再加入適量的老抽、東古醬油和水。

Add a suitable amount of dark soy sauce, Donggu soy sauce, and water.

加水燉煮40分鐘。

Stew for 40 minutes.

大火收汁，加入切好的青梅。

Bring to a simmer over high heat, then add the green plums.

翻炒片刻即可出鍋。

Then stir-fry briefly and the dish is ready to serve.

醇香的排骨佐以青梅的酸甜，味道濃郁卻不膩味，誰能拒絕夏日青梅小排的滋味？

The ribs, rich and savory, are balanced by the tart sweetness of green plums, creating a flavor that is both bold and light. Summer's essence is captured in every bite of this delightful dish.

閃電新聞記者 王一寧 國慧賢 孔垂頔 劉玉良 實習記者 尹貽楊 報道