How to make salted pork ribs:

1. Halve the ribs, do not cut them, wash them with clean water, put them in a pot of cold water, bring to a boil over high heat, skim off the blood foam and cook over medium heat.

About 25 minutes, until the ribs are cooked through and no blood comes out when you insert a chopstick into them.

2. Take out the cooked ribs, rinse them with hot water, dry them slightly, put them in a large wide-mouthed bowl, and evenly apply coarse coating on the surface of the ribs

salt and sprinkle with about 15-20 dried red peppercorns. Then take a piece of old ginger, peel it and cut it into thick strips, and cut a green onion into thick sections with a diagonal knife. Place it on the ribs, seal it with plastic wrap, and marinate it in the refrigerator for about two hours.

3. Add water to the steamer and bring to a boil. Put the ribs, onions, ginger, and pepper into the steamer and steam over high heat until the meat becomes tender, about one to one and a half hours.

Be careful in between. Add water to the steamer, don't let it dry out.

4. Take out the steamed ribs, remove the peppercorns, green onion and ginger from outside, cut into pieces and put on a plate. In addition, put the original soup of steamed pork ribs in the bowl

Finely sieve, add a little sugar, a little peppercorn noodles (the amount must be small), a little MSG, mix and pour

< p>On the ribs. Brush a layer of sesame oil on the ribs before eating. I don't have a brush here, so I just pour the sesame oil directly into the soup.