【wind Blowing Ribs】

Name: 【wind Blowing Ribs】
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 3 catties Ribs; Some ginger; Some pepper; Some Shanna; Some Sugar; Some salt; Some Scallions; Some star anise; Some Chicken Essence; Some Sorghum

by Life is a passerby

4.8 (1)

Favorite

Difficulty

Normal

Time

10m

Serving

2

Wind-blown pork ribs is a very representative specialty of Luzhou. Because the production process needs to be aired and the wind blows, it is called wind-blown ribs. The wind-blown ribs can not only keep the meat fresh, but also have freshness, hemp, fragrance and sweetness. Every bite is delicious. Although this dish does not have the sweet and sour pork ribs to make it red, it can be said to be my favorite among all the ribs I have eaten."

【wind Blowing Ribs】

1. Wash the ribs and blow dry; use a dry cloth to dry each gap of the ribs [otherwise the seasoning is not easy]; use high sorghum liquor to wipe all parts of the ribs, especially the gaps

2. 10 catties of meat put 3 taels of salt, I used 36 grams of salt

3. In the pot, sauté the salt, pepper, sana, and star anise over a low heat; fry until the salt has just changed color, turn off the heat; add pepper, sugar, and turn

4. Spread every part of the ribs, especially the crevices, with salt.

5. I put it in the refrigerator for 4 days

6. The marinated ribs do not need to be washed, and put in a ventilated place. The weather in the north is dry, 2 days is enough, and the climate in the south is humid, it takes 4 to 5 days