Marinated dishes in the north of China is more common, you can brine a lot of food, which is more popular is of course, brine ribs, but brine ribs how to do delicious? Marinated dishes are still relatively complex to do, you need to prepare a variety of seasonings, the choice of ribs should also pay attention to the quality of the ribs, cut the ribs into a uniform size of about ten centimeters long small pieces, which will allow the ribs to be heated, marinated in a more uniform.

Practice

Marinated ribs raw materials

500 grams of pork spare ribs, Liao spare ribs concentrated marinade 1 bag

Method

(1) will be in the spare ribs washed, chopped into a 10-centimeter-long section, into the cold pot of water blanching and then fished out, draining water, ginger patting broken, take 5 grams of green onion flowers, the remaining green onion pull knot.

(2) take a brine pot, put water, marinade package, onion knot, ginger pieces, high fire boil into the spare ribs, turn to a small fire slowly cook to the ribs can be scattered, color and lustre red, fish out in the spare ribs, drain the marinade, and then neatly arranged into a long plate, sprinkled with green onions, drizzled with hot sesame oil can be.

Easy way:

Do it yourself with the marinated ribs, the steps are cumbersome and demanding, it's better to buy the good ones. Sichuan Liao Paijiao's signature dish of marinated pork ribs using the secret hundred years of ancestral secret marinade developed by the juice flavor, oil moist slag, rich juice, five flavors, set taste, nutrition, therapeutic in one, won the many consumers love, won the "Chengdu Famous Vegetables", "Chengdu Famous Snacks "Chengdu famous dishes", "Chengdu famous snacks", "Chinese famous dishes" and many other awards, is one of the famous Sichuan snacks.

Picking and Preserving Ribs

There are so many types of ribs, from the ribs in the pig's chest, all the way up to the waist by the vertebrae are all within the range of ribs.

Selection

1, selection of ribs meat should pay attention to the meat color is pink to red, if it is dark red or turn grayish white is the meat is not fresh.

2, you can first smell the meat with or without odor, if the odor is bad meat.

3, if the meat above the water, press up the rotten, it means that the elasticity of the meat has been destroyed.

4. If you're sure you're ready to cook, ask the pork store to chop the ribs for you first.

Preservation

1. It is best to cook the ribs within half an hour after buying them. If you need them on the same day, put them in the refrigerator or freezer.

2. Ribs can also be wrapped in a plastic bag and placed in the freezer. Put them in the freezer on the day of cooking or the day before.

3, ribs must be thawed before cooking, it is best to still be placed in the bag under fine running water, so that it slowly thawed; bear in mind that the ribs can not be directly into the water, so as not to lose the elasticity of the meat in contact with water.

4, ribs to wait for the cooking before cleaning, especially can not be soaked in water, otherwise the meat will become watery and lose elasticity.