How to make salt-baked pork ribs, which are crispy on the outside and tender on the inside, and are fragrant, perfect for rice?

In daily life, people usually use methods such as steaming, stewing, or stewing when making pork ribs. Although the pork ribs produced in this way are also quite delicious, if you change the method of using the same ingredients, it will be different. Different taste. Now let’s talk about how to make salt-baked pork ribs.

If you have time, try making it once, and you will feel another taste of the ribs. It is a very good experience. The same nutrients, but a different taste. The uncle’s private photos of delicious side dishes to accompany wine. Use a lot of garlic and green astringency to stir-fry the pork ribs, add too much salt, and stir-fry the fragrant salt-baked pork ribs. It is delicious and must be a good food to accompany with wine.

There are many ways to eat spareribs. Stewing spareribs soup is one of the common delicacies in many restaurants and homes. However, the spareribs are easy to become old and burnt, and the soup base is difficult to taste. This is often the case for many newcomers. Difficulties encountered. Well-made pork rib soup has a strong aroma, is mostly milky white in color, and is full of nutrients. Food: 1 piece of pork chop (about 1 catties), 6 green stems, 6 cloves of garlic (with membrane), 2 teaspoons of high-end iodized salt (measuring spoon), 12 pieces of pepper and salt. Step 1

Clean the chops, wash and smash the garlic cloves with membranes, wash and cut the green astringent into beads. Boil a pot of boiling water. Add the chops when the water boils. Bring the water back to the boil and turn off the heat. Leave it for 10 minutes. Remove the chops and wash them with cold water. Reserve, bring another pot of water to a boil, add the pork chops, cover, bring to a boil, then simmer for 20 to 30 minutes. If using a quick cooker, bring another pot of water to boil, add the pork chops, close the lid, and then boil. Reduce to simmer and cook for about 10 minutes. Turn off the heat. Step 2

Remove the sub-ribs and keep them in the pot. Cook in a quick cooker for 20 minutes. The meat will be springy and tender for 30 minutes. Use the sauce for cooking the sub-ribs. It can be soup base or tap water for cooking. Use an external cooker. Proceed, heat the oil in the pan, add the garlic cloves, stir-fry over low heat until the garlic cloves color, add the ribs. Step 3

Put in the ribs, add 1 tsp of salt, 12 tsp of pepper and salt, stir-fry over low heat until the ribs are coloured, add onions and stir-fry over low heat, add 1 tsp of salt and stir-fry until When it is evenly distributed, you can smell the aroma of meeting each other. Turn off the heat and take out the pan. Note: The amount of salt and pepper used depends on personal preference and cost. The amount of use here is undoubtedly good with meals and drinks.

Tip: In order to preserve the original ecology of fresh ingredients, the principle is to cook them without adding wine. It is recommended that you buy meat (seafood) food before sunrise and cook it immediately to get the freshest, most nutritious and delicious food.