the first point: ribs must be cleaned before cooking

stewed ribs pay attention to the original flavor and fresh flavor of ribs. If ribs are not cleaned and stewed directly, the fishy smell of blood will be mixed into the soup, so there is no way to get that fresh flavor, so ribs must be cleaned before cooking!

You need to do this. After chopping the ribs, wash them with water twice to remove dust, dirt and bone residue on the surface. After pouring out the turbid water, add a spoonful of flour and a little water, and knead them with your hands to let the blood drain away. This process has to be repeated many times.

when the ribs are not greasy to the touch and a little white in color, it means that they have been cleaned almost.

Then pour the ribs into the pot, add cold water again, and add ginger slices, onion segments and cooking wine if the ribs are not cooked. The fishy smell removal effect is better. Bring them to a boiling state, remove a little floating foam on the surface, and clean the ribs in warm water after taking them out, so that the treated ribs become particularly clean and smell odorless.

the second point: pay attention to water

water, cold water, warm water and boiled water. Usually, when many people cook stewed ribs, they only use cold water from beginning to end, which is wrong. Proper water use can make ribs not fishy and tender.

You need to do this. When cleaning the ribs, use cold water instead of hot water to avoid changing the meat on the surface of the ribs. When blanching, cold water should be used to raise the temperature of the water and ribs together, which can better remove the residual blood, and it has no effect on the ribs;

After blanching, it needs to be washed with warm water to remove the dirt attached to the surface. If cold water is used, the meat will become hard and affect the final taste. When stewing, add boiling water, which will still protect the meat quality and get a soft and tender taste.

pay attention to a small point. After the ribs are blanched, they should be stewed immediately, and don't delay too long, otherwise the ribs will be cooled before stewing, which will affect the taste.

The third point: Pay attention to the raw materials

The stewed ribs should be original and the soup should be clear and beautiful, so we should also pay attention to the raw materials, so the less the materials, the better. Some friends are used to using spices such as star anise, cinnamon, pepper, etc. in stew, thinking that these soups will be more fragrant. In fact, it is wrong to do so. Too much ingredients will be bad, which will cover up their own taste, and these spices will also affect the color of the soup.

You need to do this. When stewing ribs soup, just use ginger and green onions to remove the fishy smell and enhance the fragrance. For seasoning, just use salt and white pepper. The less the amount of white pepper, the better. You don't have to put it if you don't like it.

There are also reasonable side dishes, such as corn, white radish, carrot, yam and lotus root, which are very good with ribs, making the soup more delicious, and lotus root is easy to blacken, which will affect the color of the soup to some extent.