Ten pounds of marinated pork ribs and one pound of salt.

Steps to make homemade cured pork ribs: Do not wash the purchased ribs, put them in a cool place for 1 day, let the blood flow out, heat the pot, stir-fry the salt and pepper until red, set aside. While hot, rub the peppercorns and salt on the ribs and touch them evenly. Then hang it in a cool place for 5 to 7 days (blood will drip in the first few days, so put a rag underneath). When the meat stops dripping and the surface starts to dry, take it off.

Spread a layer of sweet noodle sauce evenly, then hang it to cool. Depending on the weather, it will cool for 25 days to about a month, and it is ready to eat. Cut the cured pork ribs into small pieces, rinse them twice with boiling water, and then put them into the pot to stew.

Extended information:

Before cooking the ribs, we must blanch the water first so that the fishy smell and impurities can be removed. However, many people have reported that blanching the pork ribs does not have the effect of removing the fishy smell. Not only does it not remove the fishy smell, it actually makes the fishy smell stronger. The meat also becomes very woody and dry, and it always tastes clogging your teeth.

When such a situation occurs, it is most likely because everyone did not use the right water when blanching. The blanched ribs will be difficult to repair later, and it will be a waste of money. Will affect mood.

So when we blanch the ribs, we must pay more attention and not use the wrong water. So what kind of water should we use? The answer is simple, clean cold water is enough. When blanching the ribs, many people use hot water directly because they think the time is too long, and some even use boiling water directly. In this case, the surface of the ribs will be cooked once they are in the pot.

After the surface is cooked, the cooked meat will act like a barrier to prevent external water from entering the meat, and will also prevent impurities and blood inside the meat from escaping. In this way, it will be blanched. It will only be counterproductive and waste the ingredients.

So we should use cold water directly when blanching. In this case, the ribs will not be blanched quickly either on the surface or inside, and the temperature will be consistent and will slowly increase. The impurities and blood inside are forced out, so as to achieve the purpose of removing the smell.

Reference: Ifeng.com - Life Tips: When blanching the ribs, you must use the right water, otherwise the ribs will be woody and fishy