First, choose the right tool. Knife should be a professional kitchen knife for cutting bones. It is difficult for ordinary kitchen knives to cut ribs, so it is best to choose a thicker wooden chopping board. Try not to use plastic chopping boards to avoid damaging the kitchen countertops.

Then we cut the ribs one by one, so that the ribs can be cut better. Bones are usually jointed or fragile and easily chopped. When we chop, we should chop at the joints of the bones, which will make it easier to chop.

Production method:

Special ribs, the requirement of this rib is that the meat thickness should be even, because the intestines are poured out very well and don't taste like teeth. Casings can be bought in the market. Casings should be natural white and tasteless. Don't choose black or not, just wash the casing with water.

Marinate spareribs (spareribs 1000g, spiced powder 3g, fennel 2g, appropriate amount of pepper, a little monosodium glutamate, white wine 20g, Jiang Mo 5g, soy sauce 10g), then stir evenly, marinate 12h, and enema to find a plastic tube.

Air-drying: put the filled pork ribs sausage in the shade to air-dry the water, and you can eat it in about two weeks. Steamed pork ribs sausage will do, which takes about 45 minutes.