Waxed pork ribs is one of the most classic ways to eat pork ribs, and what are the methods of making waxed pork ribs? How to marinate the wax ribs is delicious? Here is my carefully organized for you on how to marinate the content of the preserved ribs, I hope you will like!
The salted pork ribs pickling method
1, this waxed pork ribs because of a large amount of salt curing air-dried and become, so it will be more salty. Generally eat when it is necessary to first use cool water to soak back salt, soak time to be relative to your own purchase of preserved ribs. Some of them can be soaked for three or four hours, and some of them should be soaked for six or seven hours. This is best to buy ribs when you ask the store, they are clear about their own ribs how a salty degree. In short, after soaking to achieve the salinity should be not snore can't get that kind of salty, but do not soak to no flavor at all (this dish is no salt, the whole pot of things are only rely on the salinity released by the ribs) After soaking, pour off the soaking water, and then blanch the ribs. After blanching, pour off the water, and by the way, wash the ribs and put them aside for use.
2, prepare other ingredients. Tomatoes first 1 sliced (the other tomato last out of the pot and then put). Cut the green onion into large pieces. Ginger cut into slices. Leek cut into large sections. In fact, the authentic Lijiang practice should be used "leek root" this kind of thing, but the authentic in the north is difficult to buy, so use leeks instead of is also good.
3, hot pot, big fire incense onion, ginger, chopped chili (or millet pepper), into the processed ribs, slightly stir-fried. Enameled cast iron pot stew flavor will be more outstanding, but if you do not have this equipment, with ordinary steel stew pot is also OK, their own later when the appropriate extension of the stewing time can be. Since we are talking about enameled pans here, let me tell you a few words. Like this inner surface covered with light-colored enamel cast iron pot, used for a long time, or frequently stir fry with it, will cause enamel wear and discoloration, this is no matter what brand of enamel pots and pans of the common problem, not a quality problem. Some people have "don't use it to stir fry it", "careful care" and other arguments.
4. Pour in enough warm water to boil.
5, put 1 amount of tomato slices, leeks, with high heat to boil, and then reduce the heat (ordinary pot on the transfer of medium-low heat), plus the lid, stew 1 ~ 1.5 hours. This time depends on whether you like it strong or soft. Anyway, 1 hour certainly cooked, like meat more rotten a little more off the bone a little bit can be extended to 1.5 or even 2 hours can be, depending on their own situation.
6, and then add the remaining 1 tomato, fine celery (celery leaves do not throw away, and thrown into the pot to cook, the flavor is very good drop), soybean sprouts cooked, you can eat it ~ you will find that simmering soup is more attractive to you than the meat, and that's called a delicious. In principle, there is no need to add salt, however, do not rule out that you soak the ribs over the head, there is not enough salty, then add salt in moderation to adjust. This pot of soup can be used as a hot pot, you can throw anything you like into it and cook it up for dinner. What soy products ah, all kinds of vegetables ah, will be very good flavor. Lijiang locals eat wax ribs pot will also be accompanied by their own modulation of the dipping water together. Our mainland brown people do not have to be so careful, what are not dipped in the tongue has been fresh off.
method of homemade waxy ribs1. buy back the ribs do not have to wash, put in the shade, 1 day, so that the blood out, (I'm in the north, so buy frozen ribs, to thaw first, I put a day and a half)
2. pan hot on the salt and pepper fry hot, fried red, spare
3. pepper salt while hot to touch in the ribs, touch evenly, do not wipe too much salt, more than usual, a was good. More than one was good, to not be too salty.
4. Hang in the shade, 5 to 7 days, (the first few days will drip blood, so put a rag underneath) and meat no longer dripping, the surface began to dry a little bit, the next step
5. the meat of the previous step, take it down, an even layer of sweet pasta sauce, in the hanging of the cool system, according to the weather conditions, cooled 25 days to a month or so, can be eaten.