Choose a good pork ribs, plus the right amount of salt pickle for 24 hours, and then take out and hang in the shade and windy place to dry for about 10 days, avoid sun exposure, avoid insects and flies. In order to prevent insects and flies will be hung in the four sides are screen mesh cabinet, that is, ventilation and can block insects and flies. 10 days after the ribs should be consumed as soon as possible or chopped into small pieces of bags into the refrigerator freezer live frozen, so as not to be outside to dry too long resulting in the ribs are too dry and affect the texture of the ribs. 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 flavor of the wax ribs.
2 How much salt do you put in a catty of preserved pork ribs
If you pickle preserved pork ribs, you need to put 55g of salt in a catty. Curing salty goods in winter and making preserved meat has become a custom in many regions. In the early years, people winter wax wind pickling because vegetables, meat inconvenient storage, 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. At this time, pickled goods have become a food processing method, into a custom printed in people's memory.
3 How to make delicious preserved pork ribsThe first step: soak
Select a good Lijiang preserved pork ribs, wash and soak for 5 hours to remove some of the pickling salt. Handsome pot gray very seriously emphasize that this step must not be omitted, otherwise your taste buds will be as salty as falling into the sea.
Step 2: stew
Wash the white and clean leek root, tomatoes, celery spread in the bottom of the casserole pot, add soaked wax ribs and water, simmering open until the soup is mellow and white, the ribs are soft and sticky but not away from the bone, the strong smell of wax is so wafted out, straight to the bottom of the heart, the sense of joy blossomed instantly.
Step 3: Matching ingredients
Adding vegetables such as Chinese yam, lotus root, 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. Meat, chewy and fresh as ever, eat the ribs and then taste the soup, which is even more flavorful.