Salted Ribs
1.
Wash pork ribs, boil under cold water, boil on high heat, keep for 2 to 3 minutes, and make blood foam;
2.
Remove the ribs and rinse them with non-hot water;
3.
Put the green onion, ginger, pepper and star anise into the seasoning bag;
4.
In another clean pot, put in the material bag and enough water, and boil on high heat;
5.
Add the ribs, boil again, skim off the foam and fat, turn to medium heat, cover the pot, and cook for about 20 minutes;
6.
After 20 minutes, add salt to taste, cover the pot, and continue to cook for about 10 minutes;
7.
Turn off the heat, do not open the lid, and simmer for more than 1 hour.
8.
Chop garlic finely, then cut a few slices of chopped green onion for later use;
9.
Put the minced garlic, soy sauce, vinegar, sugar and sesame oil into a small bowl together, and mix well to form a garlic paste;
10.
Take out the ribs and a portion of the broth to serve on a plate, sprinkle a few slices of green onion, and serve with the garlic sauce for dipping.
Tips:
1. The ribs should be blanched, decontamination and impurities, it is needless to say;
2. After blanching, the ribs must be washed in order to stew the clear soup. At this time, you must use hot water to wash the ribs, and do not burn your hands; you must use boiling water when the ribs are put into the pot again to prevent the ribs from being suddenly exposed to cold and heat, which may cause the meat to become hard;
3. The timing of adding salt is very important. If it is too early, it will cause the meat to become hard. If it is too late, the ribs will not taste good, so cook for 20 minutes first, and then cook for 10 minutes after adding salt.
4. Cook first and then simmer, cook for 30 minutes and simmer for one to one and a half hours to ensure that the meat is rotten and tasty, and the gravy is full;
5. Dipping sauce is very important. Prepare it according to your family's taste-garlic sauce is the most "Shandong", hot and sour sauce, hot and spicy sauce, pepper and sesame sauce... everything is established.
