2, practice steps: put the ribs in the wash basin, with a brush dipped in an appropriate amount of high degree of white wine brushed on the surface of the ribs, and then more than once 60 grams of salt evenly sprinkled on the ribs front and back, kneaded evenly with your hands, finished and placed in a ventilated place to marinate, do not need to be covered.
3, ribs after several hours of marinating, the surface will ooze beads of water, marinating two days after the oozing of blood water pouring, and then brush a layer of high white wine, with 30 grams of salt sprinkled on the ribs front and back, rub evenly and then continue to marinate for a day time.
4, with a knife to the marinated ribs tied a small hole, wearing a rope hanging in the ventilation place air-drying for about a month (winter air-drying for about 1 month, spring and fall seasons, windy, usually air-drying half a month or so can be).
5, the air-dried ribs cut into small pieces, put into a plastic bag and keep it refrigerated.