原标题： 24道风味｜芒种至 一道青梅小排翻开盛夏的故事

芒种至，盛夏始，用一道酸甜可口的青梅小排翻开盛夏的故事。

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

新鲜的排骨剁成适口的小块，青梅切半。

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

冷水下锅焯水。

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

起锅，煸炒排骨，加入姜片、葱结。

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

再加入适量的老抽、东古酱油和水。

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

加水炖煮40分钟。

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.

翻炒片刻即可出锅。

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

醇香的排骨佐以青梅的酸甜，味道浓郁却不腻味，谁能拒绝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.

闪电新闻记者 王一宁 国慧贤 孔垂頔 刘玉良 实习记者 尹贻杨 报道（王一宁 国慧贤 孔垂頔 刘玉良）