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Kumquat pineapple jam is best for cooking with meat,

This time I chose to make it with prime ribs,

Stewing the ribs with jam can make the meat tender and smooth,

And the taste is sweet and sour, very delicious, great with rice

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LHK Doux Cadeau Bird's Nest Kumquat Pineapple Jam
The sweet and sour flavors of kumquat and pineapple are strong, with kumquat peel and pineapple chunks, offering a rich texture and unique fruity aroma in every bite.

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Instructions:

1. Place ribs in a large bowl, add coarse salt and cover with water, let sit for 10 minutes to remove the freezer smell.
 

2. After 10 minutes, wash the ribs clean, place them in a pot with a little wine and water, cover and blanch over medium heat until they change color (cook for about 10 minutes). After blanching, rinse the ribs in a large bowl with water.

3. Add 2 tablespoons of raw cane sugar to the wok and stir-fry until caramelized, then add the ribs and stir-fry gently for a few minutes until the ribs are colored.

4. Add a little wine, 25ml light soy sauce, 1 tablespoon raw cane sugar, and lemon juice and mix well. Then add 300ml of water and mix well. Bring to a boil over medium heat, then cover and simmer for 10 minutes. Afterwards, add 1 teaspoon of bird's nest kumquat pineapple jam and mix well, then cover and continue to simmer for another 10 minutes.

5. Cook until the sauce is almost reduced, then add lemon slices and 1 tablespoon of bird's nest kumquat pineapple jam and stir-fry over medium heat for a few minutes.

Done!