Sandalwood small ribs

This dish is mainly made from meat near beef ribs, which is fresh, tender, and juicy. After baking, the taste is fragrant and tender, with a light sandalwood aroma. Its unique pickling method incorporates sandalwood and garlic paste, making the meat more fragrant and evenly distributed in fat and lean. It tastes full of meat juice and has a rich meat aroma.

The cooking method of sandalwood ribs is mainly grilling, usually using charcoal fire grilling, which can better preserve the original flavor and aroma of the meat. During the roasting process, the fragrance of sandalwood permeates into the meat, making it more fragrant and mellow. In addition, the flesh of sandalwood ribs is very tender, with alternating fat and lean. After baking, the meat juice is full and the taste is delicious.

For meat, charcoal roasting is the most essential, among which charcoal roasting in an old clay stove is the most exquisite. Barbecue in a clay stove can not only give people a simple and original ecological affinity, but also retain the original flavor of the barbecue. The roasted meat is tender on the outside and tender on the inside, with a pleasant aroma. The full fat that has been roasted is turned away in the mouth, resulting in a sense of pleasure, and what is swallowed one mouthful has surpassed the meat itself.

Before the barbecue, a portion of seasoning is served. The old lady's unique formula ratio and different pickling methods are unique. The salty "fresh dry sauce" and "secret spicy sauce" look red, but they are not choking, not spicy, and full of fragrance. The most brilliant thing is the standard "sweet sesame paste dip" of the old-fashioned clay stove. The sesame paste is mixed with a circle of white vinegar and a circle of soy sauce. With white sugar, chopped green onion and coriander, the roasted meat tastes more and more delicious.