Gongcheng spareribs(gong cheng mi zhi pai gu )

Gongcheng spareribs

Introduction:

"First of all, this dish is unique to Gongcheng Yao Autonomous County of Guilin, and the taste is not right in other places. Buy back the spareribs to open a small knife section by section according to the distribution of fine row bones. Then marinate in the enlarged bowl. Add wine, salt and onion juice. It's hard to say the proportion. I haven't weighed it. Hehe, it seems that 10 jin spareribs are 4 liang sugar, 2 liang 5 salt, and 10 yuan 60 degree wine, which should be a bottle. Marinate for a few hours, because it's winter. It doesn't matter if you keep it longer. Then find a gasoline barrel or a big pot, but if the bottom is not sealed, it's like a cylinder. Put a few sticks on the top, hang the pickled spareribs in the barrel with yarn, and make a brazier under it. Use sugar cane, grapefruit peel, orange peel, orange peel, longan shell, etc. if you don't find all of them, just light them, put them in the basin, smoke them slowly, and add some carbon below. It will take about half a day. Remember to seal it with paper. And then it's done. Eat with cold oil. Deep fry until red. "

Production steps:

Materials required:

Fine discharge: appropriate amount

High alcohol 60 degree is the best: moderate

Salt: right amount

Sugar: right amount

Chive juice: right amount

matters needing attention:

Production difficulty: unknown

Process: Baking

Production time: several hours

Taste: salty and sweet

Chinese PinYin : Gong Cheng Mi Zhi Pai Gu