Preserved pork ribs are taken from pigs, salted with proper amount of salt and hung in a cool and ventilated place to dry. The ribs made are cool and firm, bright in color and very delicious. They need to be blanched and stewed for about 20 minutes before cooking. Ribs can be served with stews such as potatoes, melon and yam, which are nutritious and delicious.

Precautions for ribs

It should be noted that the steak can be stored in a dry and ventilated place or in the refrigerator, but it must be noted that if it is taken out of the refrigerator and stored at room temperature, it must be saved after it is dried, because there will be water droplets on the surface after it is taken out, and it is easy to get moldy if it is not dry, so pay attention.

Pork ribs should be washed before pickling, but not after pickling. Wash and marinate the ribs, add some cooking oil, peanut oil, salt, a little vinegar and garlic, and then marinate together. Generally, curing 1-3 hours can make the ribs fully tasty and more delicious. If the time is urgent, you can marinate for half an hour, but never marinate for more than an hour.

The above contents refer to Baidu Encyclopedia-Steamed Spareribs.