【Wind-blown pork ribs】
Overview
Wind-blown spareribs is a very representative specialty of Luzhou. Because the production process requires drying and wind blowing, it is called wind-blown spareribs. Wind-blown pork ribs not only keep the meat fresh, but also have fresh, numb, fragrant and sweet aftertaste. Every bite is delicious. Although this dish is not as red as the sweet and sour spareribs, it can be said to be my favorite among the spareribs I have eaten
Tags
Ingredients
Steps
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Wash the ribs and blow dry them; use a dry cloth to dry all the gaps in the ribs [it will be easier to add seasoning]; use high-grade sorghum white wine to wipe all parts of the ribs, especially the gaps
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Within 3 taels of salt for 10 pounds of meat, I used 36 grams of salt
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In the pot, stir-fry salt, pepper, kaempferol and star anise over low heat; stir-fry until the salt just changes color, turn off the heat; add pepper, sugar, and turn
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Spread the wine-coated pork ribs and rub every part with salt evenly, especially the gaps
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I kept it in the refrigerator for 4 days
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There is no need to wash the marinated ribs, just put them in a ventilated place. The weather in the north is dry, so 2 days is enough, and the climate in the south is humid, so 4 or 5 days is enough
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Before eating, wash the ribs in hot water
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After the water boils, steam over high heat for 35 minutes
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The effect of steaming
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Just chop the ribs into pieces and that’s it
