Do you need to season blanched ribs?

Blanching ribs need some seasoning. Blanching ribs can remove the blood and impurities in them and further remove the fishy flavor. However, if the cooking requirements are high, you can add a little cooking wine, green onion, ginger and garlic to the blanching to remove the fishy flavor and improve the freshness.

After the ribs are cleaned, soak them in water for an hour. Then add cool water in a pot and put in the ribs. Then put in the fragrant leaves, green onions, chili peppers, and boil with a little cooking wine. Skim off the floating powder and fish out the ribs. Simmer in cold water for another hour. Usually, I like to stir fry the ribs first and then add boiling water. I think these ribs are more flavorful.

Do you need to soak the ribs in cold water before blanching

Bought ribs should be soaked in water for about 1 hour in advance, which can be very good to remove the blood so that the blanching time is shorter. It is also important to stew the ribs before stewing. Soak the blood first, then blanch the ribs. Blanching in cold water allows the blood in the ribs to come to a full boil. If they are cooked in hot water, the blood will coagulate quickly and naturally will not boil. Blanched ribs do not have a fishy odor and the stew looks good. As you can see, blanching is a very important step for braised pork ribs.

Hot water or cold water stewed ribs

Whether the ribs are boiled or poached, always choose cold water when stewing in a pot, so that the ribs stewed in cold water will not be disassembled, will not have a fishy odor, and will have a delicious flavor and tender meat. Whether the ribs are frozen or fresh, it is recommended to fry them in cold water. If the ribs are frozen, you can thaw them by soaking them in cold water. Thawing in cold water retains the nutrition and flavor of the ribs well.

Raw ribs still have blood in them. When cooked in cold water, the blood in the ribs can be cooked out very well. If you use hot water directly, the blood in the ribs will coagulate and the blood cannot be eliminated, resulting in the ribs being ripped off and having a fishy odor. You should also use cold water to braise the ribs after blanching. Cooking with cold water can make the ribs flavorful. If you cook the ribs directly in hot water, the ribs will be unevenly heated and cooked on the outside but still raw on the inside. If the time is short, the ribs are not cooked through. For a long time, the ribs will be torn down hard, affecting the taste.