Ribs blanching correct practice steps:

First, rinse the ribs, chop them into small sections, put them into the water, add a spoonful of salt, mix well and soak them for 1~2 hours. The concentration of salt water is large, which can force the blood out, and the residual blood is less, and the deodorization effect is better. You can add more salt, it will not change the quality of the meat, but also disinfect and sterilize;

Many people do ribs, are directly thrown into the pot to blanch, which is not right. There is a lot of blood in the ribs, blanching can only remove a small portion, there will be some residue, resulting in ribs to eat especially fishy; soak for a long time, one or two minutes is not useful, until the ribs white color, indicating that there is nothing blood;

Ribs in cold water into the pot, add green onion segments, ginger, peppercorns, cooking wine, blanching on high heat, because it has been soaked in salted water, so blanch! Time should be short, 3 minutes can be. Fish out and rinse the ribs with hot water, never use cold water, or meat contraction, taste firewood;

Cold water blanching: blanching is the traditional way to deodorize meat, but blanching is also skillful. Around a lot of people are boiling water under the pot blanching, this is wrong. Boiling water in the pot, the ribs will quickly contract after heat, so that blood, fishy flavor are locked, fishy more heavy;

Hot oil stir fry: blanched ribs, many people are also directly start the stew, which is also not right. Want ribs soup flavorful, soup color white, there is a step to do, is to stir fry. The broth turns white as a result of fat emulsification. Before stewing the soup, fry the ribs in hot oil, fry until the color is golden, the fat of the ribs is fried, and then add water to stew, the ribs soup will be easy to become white.

Tips

Whether it is stewed pork chop soup, or braised pork chop, sweet and sour pork, these 3 tips are very practical, don't blanch the pork chop directly in the future.

Lotus root spare ribs soup

Ingredients used:

Spare ribs, lotus root, scallions, ginger, peppercorns, cooking wine, salt.

Practice Steps

Pork ribs chopped into small pieces, put into the water, add a tablespoon of salt, mix well and soak for 1 hour,

White and then fish out and wash;

Pork ribs cold water in a pot, add onion segments, ginger, peppercorns, cooking wine, blanching over high heat for 3 minutes,

Fish out, rinse with hot water and drain;

boil oil in a pot, pour in the ribs, stir-fry a few minutes over low heat, stir-fry to precipitate a lot of grease, the color is golden

pour in the right amount of boiling water, add ginger, cover and stew for 40 minutes;

Lotus root peeled and washed, cut into pieces and put into the pot, add the right amount of salt and stir well, continue to stew for 20 minutes,

Lotus root and ribs soup is good;

Sheng out and sprinkle with green onion garnish, you can eat;

With this method of doing the rib soup, the meat is particularly tender, not at all firewood, and the flavor is particularly delicious.