1. Blanching must be done in cold water, cold water under the ribs.

2. The blanching time is too short, the astringent flavor will remain in the ribs; too long, it will lose the fresh flavor of the ribs themselves. According to the size of the ribs, the time can be controlled in 5-15 minutes, see the water outside the foam immediately after the fire.

3. Skim the foam off the top of the ribs, and rinse the ribs in cool water. This will not only clean off the grease on the surface of the ribs, but also make the appearance of the ribs look more firm, so that you can achieve the ribs eat up and tender texture.

4. After blanching the ribs must be stir-fried first, do not rush to stew ribs, if directly stewed, stewed ribs will become very firewood.

5. Ribs must be fried until slightly yellow, and then add water to stewed ribs, so that not only can make the ribs more flavorful and more flavorful, but also after a high temperature stir fry, ribs are easier to rot, eat it will not feel firewood.