Pickled ribs depends on what dishes you use to do, steamed, or black bean sauce steamed, or used to fry. Generally speaking, in addition to steamed vegetables, fried vegetables marinated as long as the bottom flavor can be, then, a pound of ribs, up to no more than 5 grams of salt, 20 grams of cooking wine is enough.

But for example, you pickle steamed ribs, then you have to pickle enough flavor, in that case, the general recommendation is 400 grams of ribs under 5 grams of salt, a catty of ribs will have to be under 12 grams of salt, wine is also 20 grams can be.

Methods of marinating ribs:

1, the general supermarkets sell chopped pieces of ribs, you can also buy the whole fan, supermarket staff will be processed on behalf of good. So I won't say much about the size of the chopped ribs.

2, the ribs pieces of water rinse, dry water, add 2 two baking soda, rubbing with your hands, so that the baking soda is fully in contact with the ribs, and then add the right amount of water, the amount of water to just be able to not over the ribs as appropriate. Soak for 30 minutes.

3, 30 minutes later, the soaked baking soda ribs under the faucet open maximum water rinse, about 20 minutes. The purpose is to wash out the astringent flavor of the baking soda.

4. After rinsing, drain the ribs and gently dry them with a clean towel. Place in a larger pot.

5, the salt, monosodium glutamate, cornstarch, custard powder, baking soda (still left the 2 money) with a little water, dissolved, poured on the ribs, and then stirred with your hands, rubbing the ribs, so that the seasoning is fully adhered to the ribs, until absorbed.

6, beat the egg yolk and pour it on the ribs, continue to stir.

7, finally, put the flour, stir well after the marinade is complete.

8, the above is the production of salt and pepper ribs, Kyoto ribs, orange ribs marinade, if the production of garlic ribs, the custard powder for garlic powder, marinade when the water into the garlic juice water can be.