Plum sauce

This recipe was brought to me by a friend from China. They say that almost all meat is served there with sweet and sour sauce. Plum sauce is generally the most popular, even with us. Almost all meat food will fit it. But you can try it yourself.
I advise you to start cooking with plums and ginger. They need to be cleaned, finely chopped and poured into a saucepan with water. Just don't take pickled ginger – just a fresh root, the size of cream.
While the water is heating up, I quickly peel the garlic and crush the cloves into a saucepan. Actually, you should add a couple of cloves of garlic, but I experimented a little with the amount and added five crushed cloves at once. It turned out great. In my opinion, it even went to the benefit of the recipe, but it's a matter of taste.
Then I add a finely chopped apple, 100 grams of vinegar and a tablespoon of light soy sauce. Now you can add a little pepper. If you don't like sauces that are too spicy, a pinch of black pepper is enough. But personally, I like it sharper, so I add two types of hot peppers at once. Plum sauce only benefits from this.
As soon as the plum sauce boils, I remove the lid from the pan and boil the sauce for half an hour. Occasionally it needs to be stirred and tasted. The sauce seemed too sour to me, so I added a couple of spoonfuls of sugar. It definitely won't hurt the plum sauce.
I remove the plum sauce from the heat as soon as it thickens. I let it cool down for a few minutes and grind all the ingredients in a blender until smooth.
Believe me, you can't think of a more delicious sauce for fried or stewed meat!