How to pickle spareribs

Preserved ribs are the most classic way to eat ribs, but what are the methods of making preserved ribs? How can the marinated ribs taste good? The following is about how to pickle preserved ribs, which I carefully arranged for you. I hope you will like it!

Pickling method of preserved pork ribs 1. This kind of pickled ribs is salted and dried with a lot of salt, so it will be salty. Generally, when you eat it, you should soak it in cold water to remove the salt, and the soaking time should be relative to the ribs you bought. Some can soak for three or four hours, while others take six or seven hours. It's best to ask the store for ribs. They all know how salty their ribs are. In short, the salty taste after soaking should be less salty, but don't soak it until it is completely tasteless (this dish doesn't add salt, and the whole pot only depends on the salty taste released by the ribs), then pour out the soaked water and blanch the ribs. Blanch, drain, and wash ribs for later use.

2. Prepare other raw materials. Cut the tomato into 1 slice first (put another tomato in the pan at last). Cut the onion into large pieces. Slice ginger. Cut the leek into large pieces. In fact, the authentic Lijiang practice should use things like "leek roots", but authentic ones are hard to buy in the north, so it is good to use leeks instead.

3, hot pot, hot onion, ginger, chopped pepper (or millet pepper), put the processed ribs, stir-fry. It will be more prominent to use enamel cast iron pot stew, but if you don't have this equipment, it is also possible to use ordinary steel pot stew, and the stewing time can be extended appropriately in the later stage. Since the problem of enamel pots is mentioned here, I'll say a few words. A cast iron pot with light enamel on its inner surface will cause the enamel to wear and change color if it is used for a long time or frequently stir-fried. This is a common problem of any brand enamel pot, not a quality problem. Some people have such arguments as "Don't use it for cooking" and "Be careful".

4. Pour enough warm water and bring to a boil.

5. Add 1 sliced tomatoes and leeks, bring to a boil with high fire, then simmer with low fire (low fire for ordinary pots), cover the pot, and stew for 1~ 1.5 hours. This time it depends on whether you like strength or weakness. Anyway, 1 hour is bound to be cooked, and the meat is poor, and the boneless one can be extended to 1.5 or even 2 hours, depending on your own situation.

6. Then add the remaining 1 tomatoes and celery (don't throw celery leaves, throw them into the pot and cook them, which tastes good). When the bean sprouts are cooked, you can eat them ~ You will find that soup is more attractive than meat, which is called a delicious one. In principle, you don't need to add salt, but it doesn't rule out that you have soaked the ribs too much and the salinity is not enough, so add salt to adjust them. This pot of fresh soup can be used as a hot pot. You can throw anything you like into it and cook it. All kinds of bean products and vegetables will be delicious. When Lijiang locals eat sparerib pots, they will also serve them with their own dipping water. Our mainland rough people don't need to be so particular. We lost our tongues without dipping into anything.

The method of self-made pickled ribs is 1. The bought ribs need not be cleaned, and they should be kept in the shade 1 day to let the blood flow out. I'm from the north, so I bought frozen ribs, which should be thawed first. I put them in the shade 1 day and a half. )

2. Heat the pan and stir-fry the salt and pepper until red. Put it aside.

3. Dip pepper and salt on the ribs while they are hot and touch them evenly. Don't put too much salt, just one more quilt than usual, otherwise it's too salty.

4. Hang in the shade for 5 ~ 7 days. It will bleed blood in the first few days, and put a rag under it. ) When the meat stops dripping and the surface starts to dry, proceed to the next step.

5. Take the meat from the previous step, evenly spread a layer of sweet noodle sauce, and hang it to cool. According to the weather, it can be eaten after cooling for 25 days to about a month.