The marinating method of air dried salt pork ribs, the method of air drying pork ribs with marinated

The way to marinate the ribs with salt is that you have to use table salt, peppercorns, to marinate it for a little bit longer.

How to make: 1. Before starting to make, prepare the required ingredients one by one.

2. Put the cut ribs into a large enough basin, put in flour, add water, stir well, soak for an hour, rinse the ribs with water, remove and drain.

3. Chop the green onion, ginger and garlic (sliced or chopped) and put it into the ribs. Add an appropriate amount of salt, an appropriate amount of pepper, some cooking wine, and then add soybean paste.

4. Mix well with some sweet noodle sauce and marinate the ribs.

5. Wrap the ribs in plastic wrap and put them in the refrigerator for about an hour, which will make the ribs more flavorful.

6. Put an appropriate amount of oil in the pot, put the fragrance and ingredients into the pot to fry the fragrance, turn off the heat after it changes color, and discard the fragrance and ingredients.

7. Again, put the marinated pork ribs into the pot and stir-fry.

8. Wait until the meat on the surface of the ribs is tightened, and you can pour a small amount of white wine from the side of the pot to remove the smell of the meat. Add some brown sugar to the pan to make the ribs easier to color.

9. After stir-frying the ribs evenly, add an appropriate amount of boiling water, the amount of water should be just submerged over the ribs, boil over high heat, turn to low heat and continue to simmer for about 40 minutes, until you can easily pierce the meat on the ribs with chopsticks.

10. Add an appropriate amount of salt to taste, turn low heat to medium heat and simmer for another five minutes, the pork ribs will add more flavor.

11. Clip the pork ribs out and put them on a plate, turn on high heat to reduce the juice. When the soup is thickened, pour the soup over the ribs, and sprinkle some chopped coriander on the surface to make the sauce steak look better. Then a fragrant sauce of pork ribs is done.

Finally, if you want to air dry, do not fry after marinating. It is also recommended to hang the whole pork chop directly in the shade to dry at the end, and it can be completed in 7 days.

Pork ribs in sauce is a dish suitable for all ages, its color is red sauce, the meat is crispy, the bone is fragrant, the juice is thick and fresh, and the salty is sweet. Bone broth made from pork bones has many health benefits. Its protein content is higher than that of milk powder, in which iron, sodium, etc. are much higher than fresh meat, and the calcium content is far from being comparable to other foods.

Drinking more bone broth slows down aging.

1. Marinate the pork ribs for 5-7 days.

2. After the ribs are marinated for 5-7 days, the salt has been immersed in the ribs, at this time, the ribs can be hung in a well-ventilated place, and then the ribs can be dried. Until the pork ribs are browned in color, they can be stored or eaten.

3. The nutritional content of pork ribs can vary depending on the animal species, age, part and fatness. The protein content is generally 10-20%, and the lean meat content is about 17%, of which beef pork ribs are higher, up to, and the content of fatty meat is lower, such as pork pork ribs only, the meat protein is composed of 9 base acids, close to the needs of human tissues. Therefore, the physiological value is higher and it is called complete protein or high-quality protein.

Salted ribs do not need to be scalded in boiling water before they are dried.

It is best not to blanch the marinated ribs with boiling water before they are dried, otherwise it will be easy to mold and deteriorate, and it is not conducive to the preservation of the ribs. Marinate the ribs only before pickling, after the ribs are cleaned, marinate them, put some cooking oil, peanut oil, salt, a little vinegar, garlic and then marinate them together. Generally, marinating for 1-3 hours can allow the ribs to fully absorb the flavor, and the result will be more flavorful and delicious.

The difference between large chops, small chops, and ribs:

Chops, usually referred to as the part of the tenderloin that connects to the loin, are also known as steaks. There is a lot of meat in this place, so it can be said that it is mainly meat, but there are also ribs. The meat is thicker and has a tender texture.

When making, it is more suitable for frying or marinating, which can increase the aroma of large bones when frying, and try to cut it thinner when frying.

Small ribs refer to the ribs of the pork belly near the belly, and it is topped by ribs. The meat layer of the chops is thicker and the cartilage is more. It is delicious to steam, deep-fry, or grill it when cooking, but it needs to be cut into small pieces.

When choosing, try to choose white crispy bones with broken bones, and it is best not to bring meat.

Ribs, which refers to the flaky ribs at the rib cage of the pig, are characterized by a relatively thin meat layer and a relatively thin meat quality, which is basically lean meat, so there is less fat and a tender taste. To choose this kind of pork ribs, you should choose one with less meat and more bones, and they are all lean meat, so you can let the store help chop them into small pieces, and they are suitable for steaming, frying, and braising at home.

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.

Preparation before production: 400g pork ribs, accessories, appropriate amount of oil, appropriate amount of salt, 1 teaspoon of white sugar, 1 tablespoon of light soy sauce, 1 teaspoon of corn starch, a little chili powder, a little Sichuan pepper powder.

How to make: Prepare a pork rib, try to choose the thicker meat, wash it and cut it into small pieces.

Add salt, sugar, light soy sauce and cornstarch and marinate for 30 minutes.

When the oil temperature in the pot is 70% hot, put in the ribs, fry them slowly, when the ribs are ripe, take them out, and when the oil temperature in the pot rises again, fry the ribs again to make it crispier and more burnt. Then take it out and set aside.

Prepare Sichuan peppercorn powder and paprika. Do not put oil in the pot, put an appropriate amount of chili powder and peppercorn powder, and then put a little salt. On the lowest heat, slowly sauté the salt and pepper in the pan until fragrant.

After the fragrance is out, immediately put the fried pork ribs into the stir-fry. Then quickly stir well, and wait for the pork ribs to be wrapped in salt and pepper and serve on a plate.

Brine pork ribs is a home-cooked dish, the main ingredient is pork ribs, the ingredients are green onions, ginger pieces, chopped chives, etc., and the seasonings are salt, peppercorns, etc., which are made by stewing.

The effects of salt pork ribs are as follows:

Nourishing and invigorating qi: Traditional Chinese medicine believes that pork ribs can replenish and nourish qi, whether it is pork ribs with sauce, or pork ribs soup, whether it is braised or stir-fried, pork ribs have the effect of nourishing and nourishing qi.

Nourish the spleen and stomach: pork ribs can nourish the spleen and stomach, and reasonable consumption of pork ribs can maintain the function of the spleen and stomach.

Improve anemia: Pork ribs can improve iron deficiency anemia by providing heme (organic iron) and cysteine, which promotes iron absorption.

Strengthen muscles and bones: Pork ribs are rich in trace elements such as iron and zinc, which can strengthen muscles and bones.

Enhance stamina: Pork ribs are rich in sarcosine, which can enhance stamina and make people energetic.

How to marinate pork ribs to be tender No longer afraid to make chaichai pork ribs How to marinate pork ribs to be tender: the first method.

Ingredients: pork ribs, cornstarch, salad oil.

Method: During the production process, all the ribs are grasped evenly, a spoonful of cornstarch is added when marinating, and finally salad oil is added, and the steamed ribs are also very tender.

How to marinate pork ribs to be tender: the second method.

Ingredients: tempeh, pork ribs, soy sauce, meat tenderizer powder, oil, sugar.

Method: 1. Tempeh, pork ribs, soy sauce, tender meat powder, oil, water, marinate for 2 hours.

2. Steam the water for 15 minutes after boiling, and then marinate with white sugar for one night.

How to marinate pork ribs to be tender: the third method.

Ingredients: cornstarch, salt, sugar, oil, minced garlic.

Method: 1. Put two spoonfuls of cornstarch, grasp it with your hands, and let each rib be stained.

2. Add half a spoon of salt, a little sugar and oil.

3. Repeat the first step and add the same amount of cornstarch so that the flavor can be wrapped around the ribs.

4. Sprinkle with minced garlic at the end. 

I usually pickle like this, use a toothpick to poke some small eyes on the ingredients to be pickled (such as chicken wings, pork ribs, etc.), easy to taste, seasonings include: ginger and garlic slices, green onion knots, light soy sauce, a little dark soy sauce, a little sugar, rice wine or cooking wine, pepper powder, pepper powder, a little salad oil, put these seasonings and the materials to be pickled into a clean and sturdy plastic bag, knead and evenly with your hands through the plastic bag, commonly known as "massage" for pickled things. Put the plastic bag in the container and put it in the refrigerator, and it is best to take it out and "massage" it every two hours, so that it can be marinated overnight, at least two or three hours, and you can grill, the taste is very wrong, you can try it.

In addition, during the roasting process, you can also brush some honey according to the taste, which is not only delicious, but also beautiful in color.

2-3 pork ribs (with more meat).

Appropriate amount of salt and peppercorns as accessories.

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!!

About ten catties of pork ribs and a pound of salt are selected from good pork ribs, plus 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.

When marinating pork ribs, arrange them according to the proportion, for example, if the pork ribs are ten kilograms, then the salt needs 150 grams. If too little salt is added, the ribs are prone to flavor change. But if you add too much salt, the ribs will be too salty.