Preserved pork ribs

1. After washing the star anise, fragrance, and dried tangerine peel, soak them in boiling water for a while. I think soaking them in hot water will make it cleaner and more relaxing, making it easier for them to taste.

2. Filter out the water and add yellow rock sugar. White sugar or other sugars are also acceptable. I am used to using yellow rock sugar and prefer it.

3. Pour in soy sauce, without any seasoning. The amount of seasoning and soy sauce depends on how much cured meat needs to be made. I have prepared several batches of seasoning and soy sauce at once, so the amount is a bit large.

4. Cover with cling film. This step should be completed one or two days before marinating the meat, so that the taste of star anise or something can be revealed.

5. Pork ribs do not need to be washed. Spray high alcohol first, then add salt and spread evenly. The amount of salt is slightly more than usual when stir frying, not too much unless you want to eat something very salty. Just add a little more salt when cooking so much meat. Don't be too salty, otherwise how will you eat it

6. After kneading the salt evenly, pour in the soaked soy sauce. Stir and stir the soy sauce before pouring, as the sugar will sink to the bottom after melting. The picture is not pork ribs. I forgot to take a picture of the pork ribs. This is cured meat

7. After kneading the soy sauce well, put it on a plate and marinate it. I usually marinate the meat I buy in the morning until the next morning. Remember to flip and flip during this period.

8. After marinating for a day, hang it out. Before doing it, remember to check the weather forecast. It should be sunny continuously for more than a week, and the temperature should be low. This is the suitable period before and after the winter solstice, with north winds, temperatures ranging from three or two degrees to more than ten degrees, and frost. Don't worry about the meat going bad in such weather, and it's easy to dry.

The north wind makes the meat dry quickly. On the first and second days when I was drying, the wind was strong and the sun had risen for half a day. It didn't matter, the water dried quickly. The fragrance of sunbathing comes out from behind.

10. Sun it for at least a week, the fat part becomes transparent, and the lean meat becomes hard.