Be sure to use cold water when blanching, and put the ribs under the cold water.

If the blanching time is too short, the astringency will remain in the ribs; If it takes too long, it will lose the flavor of the ribs themselves. According to the size of the ribs, the time can be controlled at 5- 15 minutes, and turn off the fire immediately after seeing floating foam on the water surface.

Skim off the floating foam on the ribs and wash them with cold water. This can not only clean the greasy surface of the ribs, but also make the ribs look tighter and make them taste fragrant and tender.

Blanch the ribs and stir fry. Don't stew ribs in a hurry. If stewed directly, the stewed ribs will become very firewood.

The ribs must be fried until they are slightly yellow, and then stewed with water. This will not only make the ribs more fragrant and delicious, but also make the ribs worse after high-temperature frying, and they will not feel like firewood.