How to marinate pork ribs, how to marinate pork ribs with sauce

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.

The first way is to use salt and soy sauce to marinate the pork ribs, string them up with palm leaves to dry, and then use wood ash to cover them, and after the chaff is burned, smoke them to dry. The second method is: marinate the newly dressed fresh ribs with salt for two or three days, then hang them up with a rope to cool and dry, and then smoke them with wood ash for half a day, until the surface of the pork ribs becomes a yellow color, the color of the yellow ribs is also very good-looking, and it seems to be more beautiful than the red ribs.

The specific preparation of pork ribs is as follows:

The ingredients that need to be prepared in advance include: 520g of pork ribs, 23g of salt, 3g of Huashout stove 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 stir-fry the prepared salt and peppercorns, and put them in a pot to cool.

3. After cooling, apply the infiltration to the pork ribs, as shown in the figure below.

4. Then hang the ribs and let them rest for a week.

5. Remove it after a week, smear it with sweet noodles and continue to hang.

After a few days, you can take it, cut it into pieces, put it on a plate, and you're done.

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.

<>1. Put the ribs in a cool place for 1 day to let the blood flow out. Heat the salt and peppercorns in a hot pan and stir-fry the red for later use.

2. Spread the pepper salt on the pork ribs while hot, and spread evenly.

3. Hang the ribs in a cool place and leave them for 5 7 days.

4. When the meat is no longer dripping and the surface begins to dry a little, take off the ribs, evenly smear a layer of sweet noodles with Yuxi sauce, and let it dry for a month before eating.

Bacon: Bacon refers to a processed product made by the process of curing meat and then roasting (or sun exposure). Bacon has a strong preservative ability, can prolong the preservation time, and adds a characteristic flavor, which is the main difference from bacon.

The bacon is not because it is made in the month of wax, but bacon, and the wax of the month and the bacon are not the same source in the ancient text, that is, the wax of the month is the traditional wax, and the wax of the bacon is originally a simplified word of the wax of the moon. Therefore, the reason why bacon is called bacon, as for why people now read là and hail does not read xī, in addition to simplifying the word so that the two characters are not different, it may indeed be related to the fact that bacon is generally made in the wax moon for Chinese New Year's Eve dinner.