How to make Lijiang La Roast Ribs
Lijiang La Rib is a traditional delicacy in the Lijiang area of Yunnan Province, and is famous for its unique pickling method and flavor. In recent years, this dish has become popular again on social media and has become a hot topic for food lovers. This article will introduce in detail the production method of Lijiang Sharp Ribs and attach relevant data to help you easily replicate this delicious dish at home.
1. Preparation of ingredients for Lijiang Sharp Ribs
The following ingredients are required to make Lijiang Sauce Ribs. The specific dosage and selection suggestions are as follows:
| Food name | Dosage | Remark |
|---|---|---|
| Pork ribs | 2 kg | It is recommended to choose ribs, the meat is more tender |
| salt | 100g | Coarse salt is the best |
| Sichuan peppercorn | 20g | Yunnan local peppercorn flavor is better |
| Liquor | 50ml | Highly white wine (above 50 degrees) |
| White sugar | 30g | Optional for balancing salty flavor |
2. Detailed explanation of the production steps
1.Rib treatment: Cut the fresh ribs into 5-7 cm long sections, soak them in clean water for 2 hours to remove the blood, drain and set aside.
2.Prepare seasoning: Put the salt and pepper in a dry pot and fry over low heat until the salt turns slightly yellow and the aroma of pepper overflows. Turn off the heat and let cool.
3.The pickling process:
| step | time | Things to note |
|---|---|---|
| First time pickling | 24 hours | Spread the fried salted pepper evenly on the ribs and put them in a ceramic container |
| flip | Once every 12 hours | Make sure to pickle evenly |
| Secondary pickling | 48 hours | Add white wine and sugar and continue pickling |
4.Dry and air dry: Pile the pickled ribs with cotton thread and hang them in a ventilated and cool place and air-dry for 7-10 days.
3. Cooking method
There are many ways to cook Lijiang Sharp Ribs, the most common of which are hot pot and steamed:
| How to cook | time | Ingredients Recommendations |
|---|---|---|
| Sweet ribs hotpot | Stew for 40 minutes | With potatoes, tofu, wild mushrooms, etc. |
| Steamed wax ribs | Steam for 30 minutes | With taro or pumpkin |
| Stir-fried pork ribs | Fry for 15 minutes | With dried chili peppers |
4. Tips
1.Best pickling season: Lijiang usually makes wax ribs in winter (November - February of the following year). At this time, the temperature is low and the humidity is moderate, which is most suitable for air-drying.
2.Storage method: The prepared wax ribs can be vacuum-packed and frozen for 6 months, and refrigerated for 2 months.
3.Salty adjustment: If the ribs are too salty, soak them in clean water for 2-3 hours before cooking.
4.Health Tips: The salt content of wax ribs is high, and patients with hypertension should eat them in moderation.
5. The cultural background of Lijiang La Ribs
Sweet pork ribs are a traditional Naxi delicacy that has a history of hundreds of years. In Lijiang, almost every household can make wax ribs, especially on the eve of the Spring Festival, drying wax ribs has become a unique local scenery. In recent years, with the development of the tourism industry, wax pork rib hotpot has become a must-try specialty delicacy for tourists, driving the innovative development of this traditional dish.
Through the above detailed production steps and data reference, I believe you have mastered the essentials of making Lijiang La Roasted Ribs. This traditional cuisine that combines time and flavor is worth your time to try it yourself. During the production process, you may wish to adjust the ingredients ratio according to your personal taste to create a unique flavor that belongs to you.
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