If you pickle preserved pork ribs, you need to put 55g of salt in a catty. Winter curing salty goods, making preserved meat has become a custom in many areas. In the early years, people winter wax wind pickling because of the inconvenience of storing vegetables and meat, in order to enrich the table and come up with ways. Relying on the unique properties of salt, vegetables, meat and poultry slowly solidified, with salty lock it fresh, under the sun, let time slowly give it a special "Laxiang" flavor. Perhaps it is because of this wax flavor of attachment, even to the winter vegetables and meat are very rich today, many southerners will still pickle salted goods after winter. By this time, pickling has become a food processing method and a custom imprinted in people's memories.

How much salt do you put in a catty of preserved pork ribs? How much salt do you put in your pork ribs?

Waxed ribs how to pickle

Select the best ribs, plus the right amount of salt pickle for 24 hours, and then take out and hang in a cool, breezy place to dry for about 10 days, avoid sun exposure, avoid insects and flies. In order to prevent insects and flies will be hanging ribs on all sides are screen mesh cabinet, that is, ventilation and can block insects and flies. Drying good wax ribs, chopped into small pieces, rinsed twice with boiling water can be directly under the pot of stew, stew, do not have to add any seasoning, stewed until the ribs are soft and rotten but can not be away from the bone, to maintain the shape of the ribs Oh, this time you can smell the strong aroma of wax ribs.

How much salt do you put in a pound of preserved ribs? How much salt do you put in the ribs?

The way to eat preserved pork ribs

The first step: soak

Choose the best Lijiang preserved pork ribs, wash and soak for 5 hours to remove some of the pickling salt. Handsome pot gray seriously emphasize that this step must not be omitted, otherwise your taste buds will be salty like falling into the sea.

Step 2: Stewing

Wash the white and clean leek root, tomato, celery spread in the bottom of the casserole pot, add soaked wax ribs and water, simmering away until the soup is mellow and white, and the ribs are soft and sticky but not away from the bone, and the thick wax flavor just wafts out, hitting the bottom of the heart, and the sense of joy blossoms instantly.

Step 3: Ingredients

The Handsome Pot Master reminds us that adding vegetables such as Chinese yam, lotus root, Chinese cabbage, pumpkin and potatoes will make the hot pot sticky and sweet. And local Lijiang ingredients like leek root and wild bamboo shoots add a very special flavor to the soup. Can't wait to take a taste. The meat, chewy and fresh as ever, eat the ribs and then taste the thick soup, which is even more flavorful.