How to marinate pork ribs, how to marinate pork ribs

Ingredients: 500g pork ribs, 25g salt, 5g Sichuan peppercorns, sweet noodle sauce.

Amount. Tools: spice basin, drying rail.

Step 1: Wash the ribs you need and dry them and put them on a plate for later use.

Step 2: Put the salt and peppercorns in the seasoning bowl and mix well for later use.

Step 3: Spread the peppercorns and salt in the seasoning bowl evenly on the surface of the ribs to control the moisture, and marinate to absorb the flavor.

Step 4: Hang the ribs coated with peppercorns and salt in a cool and ventilated place for a week.

Step 5: After a week, spread the sweet noodle sauce on the surface of the ribs marinated with salt and continue to air dry for a month.

Step 6: After one month, the ribs are ready, remove and cut into pieces.

Marinate the pork ribs with ginger, garlic, etc., and then make them into white radish stewed pork bones.

Ingredients: 1000 grams of pork ribs, 1 white radish.

Seasoning: 1 piece of ginger, 3 cloves of garlic, 1 green onion.

Steps: 1. Prepare raw materials.

2. Put the pork bones in a pot and boil.

3. Chop the ginger and garlic slightly, and cut the green onion into small pieces.

4. Cut the white radish into hob pieces.

5. Put an appropriate amount of water in the casserole, add green onions, ginger, garlic and white radish, and bring to a boil.

6. After the ribs are boiled, cook on high heat for about 5 minutes.

7. Clip the ribs one by one into a boiling casserole.

8. Simmer over low heat for about two and a half hours.

The specific preparation of pork ribs is as follows:

The ingredients that need to be prepared in advance include: 500g of pork ribs, 25g of salt, 5g of Sichuan pepper, and an appropriate amount of sweet noodle sauce.

1. The first step is to prepare the ribs, as shown in the picture below.

2. Then fry the prepared salt and peppercorns, remove and set aside.

3. Smear pepper salt on the pork ribs, as shown in the picture below.

4. Hang the ribs and let them rest for a week.

5. After a week, remove and smear the prepared sweet noodle sauce and leave it for 30 days.

After the day cut into cubes, so that it is done.

2-3 pork ribs (with more meat).

Accessories. Salt to taste, pepper to taste.

Sweet noodle sauce to taste.

Steps to make homemade pork ribs.

The ribs I bought don't need to be cleaned, put them in a cool place, 1 day, let the blood flow out, (I'm in the north, so I bought frozen ribs, I have to thaw them first, I put them for 1 and a half days).

Stir-fry the salt and peppercorns in a hot pot, fry them red, and set aside.

Touch the pepper salt on the ribs while it is hot, touch evenly, don't rub too much salt, just more than usual, or not too salty.

Hang in the shade, 5 7 days, (the first few days will drip blood, so put a rag underneath) and wait for the meat to no longer drip and the surface begins to dry a little, move on to the next step.

The meat in the previous step, take it down, evenly spread a layer of sweet noodle sauce, hang it on the cold system, according to the weather conditions, cool it for about 25 days to a month, and then it can be eaten.

After one month of drying, it can be eaten. Wash off the salt on the surface before eating, so that it is not too salty, and you can eat it steamed or boiled!!

Tips: I made two pieces of pork ribs, and three pieces of pork belly, thank you for the fat meat, you can't buy meat that is too big, (three to four fingers wide), and the pork belly should be thinner.

There are many ways to marinate bacon products, and you can also add or remove seasonings according to your taste. The general method of marinating meat is to cut the meat into strips of more than 10 centimeters and marinate them in a container. Seasoning:

Salt, Sichuan pepper, spices, cinnamon, if you like to eat chili peppers, you can put an appropriate amount of chili peppers) Put the seasoning in the pot and fry until fragrant, sprinkle evenly on the surface of the meat, marinate for 3 days, and then tie the meat with a string and put it in a ventilated and cool place (you can't see the sun, the meat will change its flavor when you see the sun).

It is best to make bacon in the north in October (October is not hot and dry and easy to dry), and it can be eaten for about 1 month. (It is not recommended to marinate the ribs because the meat and bones are joined together when drying).

Wash the ribs first, wipe them dry, and then coat the ribs with salt to marinate.

Ingredients: 3 kg of fresh free-range pork ribs with a thick meat layer, 90 grams of salt, and an appropriate amount of high liquor.

Steps: 1. Put the ribs in the vegetable washing basin, dip the brush in an appropriate amount of high liquor and brush it on the surface of the ribs, and then sprinkle 60 grams of salt evenly on the front and back of the ribs many times, knead evenly with your hands, and marinate them in a ventilated place after completion, without covering.

2. After several hours of pickling, the pork ribs will seep water droplets on the surface, pour out the oozing blood after two days of pickling, brush with a layer of high liquor, sprinkle 30 grams of salt on the front and back of the ribs, knead evenly and then continue to marinate for a day.

3. Use a knife to make a small hole in the marinated ribs, put on a rope and hang them in a ventilated place to air dry for about a month (about 1 month in winter, strong winds in spring and autumn, usually about half a month of air drying).

4. Cut the air-dried pork ribs into small pieces and put them in a fresh-keeping bag for refrigeration.

2. When marinating pork ribs with salt, you can also add some minced ginger and peppercorns to knead evenly, which makes the taste better; If you sprinkle a little glucose powder and knead evenly, the marinated pork ribs will be redder and more attractive, which is the secret.

3. The ribs must be hung in a well-ventilated place to air dry, and the air drying process can not be wet or rainy, nor can it be exposed to sunlight, which is the key to success, remember.

4. It is also crucial to control the degree of air-drying of pork ribs, as too much dryness will cause the meat to become older and the taste to deteriorate.

Choose the best pork ribs, add an appropriate amount of salt to marinate for 24 hours, and then take out and hang them in a cool and ventilated place to dry for about 10 days, avoid sun exposure, insects and flies. In order to prevent insects and flies, hang the ribs in a cabinet with gauze on all sides, which is not only ventilated but also keeps out insects and flies. After 10 days, the ribs should be eaten as soon as possible or cut into small pieces and put in the refrigerator to refrigerate and freeze alive, so as not to dry the ribs for too long and affect the taste of the ribs.

Dried pork ribs, cut into small pieces, rinse twice with boiling water can be directly stewed in the pot, stewed, without adding any seasoning, stew until the ribs are soft but can not be separated from the bones, to maintain the shape of the ribs. At this time, you will be able to smell the strong aroma of pork ribs.

1. Sprinkle two-thirds of the salt evenly on the front and back of the ribs, and gently massage with your hands.

2. After completion, put it in the basin, no need to cover, put it in a ventilated place and let it complete the marinating process naturally, after marinating for a few hours, the meat of the fresh pork ribs will seep water droplets, and after two days of marinating, pour out the meat in the basin.

3. Sprinkle the remaining one-third of the salt evenly on the front and back of the ribs again, gently rub it again, and then let it marinate naturally for another day.

4. After two pickling of pork ribs, pierce a hole with a knife in the upper part of the pre-head, put on a string, hang up and air dry, in the process of air drying, can not be wet, rained, and exposed to sunlight Air drying in winter for about a month, autumn and spring are windy, and air drying can be eaten for half a month.

5. After air drying, the pork ribs recovered should be cut into small pieces with a machete and refrigerated in a plastic bag.

Ingredients 10 pounds of pork ribs, 1 bowl of liquor (preferably above 55 degrees).

Marinade. 250 grams of salt (coarse salt is best), 5 seasoning spoons of Sichuan pepper (optional), 3 star anise (optional).

1 cinnamon peel (optional), 2 dried orange peels (optional), and the flavor of the sauce is increased (salt can be reduced by 50 grams).

Half a bowl of dark soy sauce (optional), Light soy sauce: 1/2 bowl (optional), Sweet noodle sauce: 1/2 bowl (optional),

50 grams of icing sugar (white sugar is also available) (optional).

Steps. Evenly coat the surface of the pork ribs with high liquor, put it in a container, cover and simmer for 2 hours;

To make bacon and cured pork chops, first stuff them with wine and then marinate, which will be more fragrant)

Salt, Sichuan pepper, star anise, cinnamon, orange peel are put together in the pot, fried over low heat to make a fragrance, and the salt is slightly yellow.

Stir-fry for about 20 minutes), turn off the heat and let it cool slightly, then put it in a double-layer plastic bag and roll it out with a rolling pin;

Spread the sugar and fried marinade evenly on the ribs (massage it more), mix the dark soy sauce, light soy sauce and sweet noodle sauce, spread evenly on the ribs, and marinate in a container for 7 days, turning it up and down once a day;

Wipe off the spring digging marinade on the surface of the ribs and hang them on the balcony; (In order to make the surface of the ribs more refreshing, you can use a slightly cooled one.)

The temperature of the hot boiled water is the highest temperature that the hand can bear, the water temperature can not be too low, and the water temperature can be kept on low heat to ensure the water temperature when washing. You can also do it without washing), air dry until the surface is completely dry, slightly oily, press it on the inside a little rebound, it will be air-dried, and then it can be frozen in the refrigerator;

When you want to eat, thaw the pork chops in advance, wash and drain the water, and put them in a steamer to steam them before eating. It can also be stewed and roasted.

Tips: Bacon and cured pork are made in the same way.

Bacon uses about 20 25 grams of salt per catty, and cured pork chops use about 25-30 grams of salt per catty.

The amount of salt can be appropriately reduced by smearing the sauce, and the salt used for refrigeration and pickling can be reduced by 5 grams per catty), and the marinating time is 5-7 days.

Thick chunks can be extended to marinate for 3 to 5 days).

Bacon and pork chops should be marinated to be salty so that they will not stink. Blanching bacon and pork chops or soaking them in water or rice water for a few hours before cooking can dilute the taste of grilled salt.

The marinating method of cured pork ribs is as follows:

The ingredients that need to be prepared in advance include: 520g of pork ribs, 30g of salt, 5g of Sichuan pepper, and an appropriate amount of sweet noodle sauce.

1. The first step is to wash the prepared pork ribs and set them aside for later use.

2. Then put the prepared salt and peppercorns in the pot, stir-fry quickly with a spatula, and fry until the salt is slightly yellow.

3. Cool and apply to the washed ribs.

4. Then hang the ribs with a rope and dry them for a week.

5. After starting the file, Sun Zhou took it off, smeared the sweet noodle sauce on the ribs, and continued to hang it for 30 days.

The queen of heaven takes the ribs off and cuts them well, so that it is done.

Ten pounds of pickled pork ribs, one pound of salt.

The steps of homemade pork ribs: the pork ribs bought do not need to be cleaned, put them in a cool place, 1 day, let the blood flow out, fry the salt and peppercorns on the hot pot, fry the red, and set aside. Spread the salt and pepper on the ribs while hot and feel evenly.

After that, hang it in the shade, 5 to 7 days, (the first few days will drip blood, so put a rag underneath) and wait for the meat to no longer drip and the surface begins to dry a little, take it off.

Evenly spread a layer of sweet noodle sauce, and then hang on cooling, according to the weather conditions, cool for about 25 days to a month, and then eat. After drying, cut the pork ribs into small pieces, rinse them twice with boiling water, and then they can be stewed directly in the pot.