Sauced Pork Sauced Pork Ribs

Overview

Sauced pork is a must-have in winter. It is simple to make and easy to store. The unique sauce flavor is always unforgettable.

Choose meat with ribs, wash and drain. First apply a little wine to remove the fishy smell and let it dry. Brush the fermented glutinous rice water evenly on the meat, so that the marinated meat will have a sweet taste.
Sweet sauce and various spices.
Brush the prepared sauce evenly on the meat and marinate it in a basin for three days. Flip it half way through.
Brush the meat with sauce again. This way, the meat will have a stronger sauce flavor and a more beautiful color. It's just a pity that I lost my hands. . .
Hang it outside the window and let it blow in the wind.
After half a month, the meat becomes hard and the sauce on the surface dries up. Take it in. Cut into pieces and put in the refrigerator.
When eating, you can boil, stir-fry or steam it. I steamed it, and it took 45 minutes to steam and slice it. The sauced meat is a bit fat, but if it is leaner meat, it will not taste good even if it is cooked.
The sauced meat is a bit fatty, but I still like to eat the ribs. So delicious.