The practice step is to take a long interval in the rib or use thread directly. Mash garlic with a little salt, add water and let it stand for 10 minute, and filter out garlic juice. Add garlic juice, 10g ginger slices, 5g soy sauce, 5g cooking wine and 5g white sugar to the ribs, then add 1g white pepper powder and 1g spiced powder, mix well, cover with plastic wrap, and preserve in cold storage for more than 5h. In a wok, stir-fry 5g pepper and mash it into powder. According to the ratio of 1: 1: 1, prepare 3g of white pepper, 3g of black pepper and 3g of spiced powder. Don't put oil in the pot. Add 4g of salt and stir-fry until slightly yellow. Add the above three powders and the prepared Zanthoxylum powder and stir-fry to give a fragrance. Take out the ribs, preheat them in the oven at 265,438+00 degrees, brush them with brown sugar water, bake them in the oven for 65,438+05 minutes, then take out the reverse side, brush them with brown sugar water, and bake them in the oven for 65,438+05 minutes. Note that when steaming ribs, if you don't have a steamer at home, you can use a bowl instead, put it directly into the pot mixed with water and drown it to half the height of the bowl. When steaming, add some water to the pot from time to time to prevent the water from boiling dry. Remember to add boiling hot water, or the bowl will explode when it is cold and hot. There is a layer of egg paste on the outside of the salt and pepper ribs, so the juice in the pot will thicken as soon as it is put into the pot. At this time, keep stirring to prevent touching the pot. The juice must be drained. When the bottom of the pot is basically oil, when the ribs are separated from each other, a sugar line will be pulled away and the juice will be almost collected. If the juice is not dried, it will seriously affect the luster and taste of the finished product. The efficacy and function of spareribs The efficacy and function of spareribs mainly lies in that spareribs can nourish yin and moisten dryness, and replenish essential qi, which is very beneficial to people with insufficient qi and blood. When buying ribs, buy those ribs with bright flesh color. When you touch them with your hands, if the texture of the meat is relatively close, the quality of the ribs is very good. If the surface of ribs is dry, they are not good ribs. The longer the ribs are cooked, the better, because some ribs may contain hookworms.