This dish is a pickle, but it is different from ordinary pickles. Common pickled vegetables are cooked and sliced bacon and eaten directly or fried with garlic sprouts and green peppers. The Chili ribs in this shop not only add a lot of Chili during curing, but also add a link of adding flavor and halogen. The finished dish is fragrant, rich in bottom flavor, crisp in meat and without grooves. It's a pity that after half a year, this store disappeared, but this Chili ribs has become my lingering food memory.
It suddenly occurred to me recently that this dish is worth trying to cook by yourself.
Pepper ribs are actually a kind of pickled ribs in Sichuan and Chongqing, especially in Zigong, Sichuan. Pepper ribs are also called "wind-blown ribs" in Zigong. As the name implies, they are ribs dehydrated by pickling and wind-blowing.
The ribs are simple to make, but the materials are exquisite. Salt should be local well salt in Zigong, and pepper should be red pepper produced in Hanyuan. Well salt should be fried first and then salted, and red pepper must be baked with low fire to give off its fragrance. Pickling is to rub the salt layer by layer evenly and gently, which can make the meat taste quickly. Rub the ribs with a layer of dense pepper, put them in a jar for more than seven days, take them out, hook them with iron hooks, and hang them in a ventilated place to dry.