Production steps of homemade preserved pork ribs: put the bought ribs in a cool place 1 day without washing, so that blood can flow out. When the pan is hot, stir-fry the salt and pepper until red. Rub pepper and salt on the ribs while they are hot and touch them evenly. Then hang it in the shade for 5 ~ 7 days. In the first few days, blood will drip down, so put a rag under it. ) When the meat stops dripping and the surface starts to dry, take it off.

Spread a layer of sweet noodle sauce evenly, and then hang it to cool. According to the weather, it can be eaten after cooling for 25 days to about a month. Air-dried ribs, cut into small pieces, washed twice with boiling water, and then stewed directly in the pot.

Extended data:

Before cooking the ribs, we should blanch the water to remove the fishy smell and impurities. However, many people report that the boiled pork ribs have no fishy smell removal effect. Not only can the fishy smell be removed, but the fishy smell is heavier, and the meat quality becomes very dry, which is always stuffed when eating.

There will be such a situation. It is very likely that people use water incorrectly when they are drowning. This treatment is difficult to remedy the damaged ribs, and wasting money will also affect their mood.

Therefore, we must pay more attention when blanching ribs. We can't use the wrong water. What water should we use? The answer is simple. Clean cold water is enough. Many people use hot water directly, and some even use boiled water directly, because the ribs are cooked for too long. In this case, when the ribs are cooked, the noodles will be cooked.

After the surface is cooked, cooked meat will act as a barrier to prevent external moisture from entering the meat, and it will also prevent impurities and blood from running out of the meat, which will be counterproductive and waste ingredients.

So use cold water directly when blanching. In this case, the ribs will not be cooked quickly on the surface and inside, and the temperature will be the same. Only when the temperature rises slowly, the impurities and blood inside will be forced out, thus achieving the purpose of removing fishy smell.

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Tips for life: You must use the right water to blanch the ribs, otherwise the ribs are both firewood and fishy.