Wind blowing ribs
By VicentaLakin
Wind blowbone is a very representative specialty of Zhuzhou, as the production process is dry and the wind blows, so it is called wind blowbone. The wind blowing ribs not only keep the flesh fresh, but also have the fresh, affluence, sweetness. Every bite, it smells good. Although this dish doesn't have sugar and vinegar ribs red, it's what I love most
Recipe Recommendations
- ribs 3 pounds
- Jiang appropriate amount
- pepper appropriate amount
- kaempferol appropriate amount
- white sugar appropriate amount
- pepper appropriate amount
- salt appropriate amount
- onion appropriate amount
- octagonal appropriate amount
- chicken essence appropriate amount
- sorghum wine appropriate amount
- salty and fresh
- steamed
- ten minutes
- ordinary
Steps for Wind blowing ribs
1
Washing and drying of the ribs; drying of the cleavages with dry cloths [or not easy to fix]; washing of the various parts of the ribs with high salin, especially cracks
2
10 pounds of meat in 3 taels of salt. I used 36 grams of salt
3
Salt in the pot, peppers, saunas, eight-point fire; it's the best color, turn off the fire; pepper, white sugar, and spin
4
Smash every part of it with a saltbar, especially the cracks
5
I put it in the fridge for four days
6
The salted ribs don't wash, the ventilated place. North is dry. Two days. South is wet
7
Before eating, the ribs are washed in hot water
8
When the water's out, the fire is 35 minutes away
9
The effect of evaporation
10
It's Eid. It's fine