Ra's ribs
By VicentaLakin
The ribs seem to be good, whatever they are, and it's a good thing to try and do it last year, and it feels good, and it's bought a lot of arrangements this year。
Recipe Recommendations
- salty fragrance
- pickled
- several days
- senior
Steps for Ra's ribs
1
I think it's nice to have an eight-point horn, a fragrance, a fragrance, and a little bubble with water。
2
After filtering the water, put the yellow sugar. It's just white sugar or some other kind of sugar, and I usually like it with old yogurt。
3
Put the sauce in. It's not too hot. The amount of sauce and sauce is a little big, because I've been making lots of them。
4
Cover the film. It's done a day or two before the pickle, so it smells like eight cents。
5
The ribs don't have to be washed, so I'll spray them with high wine and then put salt in it. The amount of salt is a little more than the amount normally cooked, not too much unless it's very salty, just a little more salt than the amount of meat normally cooked. Don't be too salty. How else can I eat it
6
Squish the salt and pour it into the soy sauce. The sauce is mixed before it drops, because when it melts, it sinks. It's not ribs. It's meat
7
I used to pick up the sauce and put it in the plate. Remember to flip during this period。
8
Hanging up after a day and reading the weather forecast before doing it, it's more than a week in a row, and the temperature is lower. We're the right part of winter, with the north wind, temperatures of 3 to 10 degrees, and frost, and the weather is easy to do without fearing that meat will be bad。
9
The north wind makes the meat dry fast. When I dry on the first day, the wind is strong, and the sun comes out for half a day, it doesn't matter. The water runs fast. It smells like sunbath in the back。
10
At least for a week or more, the fat part is transparent and the thin meat becomes hard。Ra's ribs Make Tips
The weather forecast must be read before doing so, with more than a week in a row and lower temperatures. Remember to flip and make the meat taste better and make it longer, if weather permits。