Ribs have both bones and meat. Pork provides us with the protein and fat we need to live, providing energy power. The bones provide us with calcium, plus the flavorful taste is very popular with the big guys.

Braised pork ribs are nutritious and tasty, and are a necessary hard dish for many families. But some friends will find that the done ribs become firewood and hard, that is, you say not tender. Why is this? There are two reasons.

Reason one: when frying the ribs, there is no starch smeared on the ribs in advance . The meat of the ribs smeared with starch will be more tender, and you will not feel firewood when you fry them and eat them.

Reason 2: Not blanching the ribs properly. Many people also blanch their ribs when they make them, but the ribs they make are not tender. Details determine success or failure, not tender cause in a detail - is blanched ribs but also a little cold water, which can make the ribs of the meat is more strong can also better retain the nutrients to eat more tender.

The first step: soak the ribs. After buying the ribs to add warm water to soak before you can, first the ribs with water to wash off the surface of the blood and dirt, and then put the ribs in warm water to soak. Many people directly add cold water to soak the ribs, add cold water will make the ribs soaking time is extended, probably need to soak about three or four hours of time, to be able to soak the ribs inside the blood out, and warm water soaking only need to soak more than ten minutes.

Step 2: Add salt and scrub. After the ribs soaked well add some edible salt into it, gently scrub the ribs, last about three minutes or so, you can be better to the ribs inside some of the dirty things out, but also can make the ribs in the frying time more easy to taste.

The third step: blanch ribs. Put the right amount of water in the pot, and then clean the ribs with a little ginger wine cold water in the pot, the gas stove is open to boil the water inside the pot. This with the water temperature a little rise will be ribs inside the blood to blanch out (if it is hot water in the pot will let the ribs in the protein coagulation). Blanching time is not too long, as long as the surface of the water after the foam can turn off the heat, and then skim the foam.

Step 4: Fish out the blanched ribs and put them in a bowl of cool water to cool down a bit. This will not only wash off the grease on the surface of the ribs but also make the surface of the ribs firmer, more tender and smooth to eat, not at all firewood.

Whether you are doing braised pork ribs or pork ribs soup, pork ribs must be blanched first so that the flavor of the pork ribs can be better. Many people think that blanching is very simple, is to put the ribs in the water to cook is blanched, in fact, this is not quite right. The real blanching of ribs is very delicate, and this step will also affect the quality of the meat.