Because the ribs are not blanched. And no ginger was added.

Large chunks of ginger and scallions, wrapped in cotton cloth, thrown in and boiled, ginger and scallions are de-fishy.

De-fishy method:

1, the ribs under the faucet rinse, need 15 minutes, can remove part of the bloody flavor.

2, after the ribs clean, put into the water net soak 30 minutes, halfway need to turn a few times. At this time you can see the water gradually become red, ribs in the blood bubble out, the color of ribs gradually become white.

3, the pot into the appropriate amount of water, add ginger and cooking wine, put the ribs uncovered to cook for 3-5 minutes halfway need to flip. At this time you can see the surface of the ribs and bones in the foam overflow, these foam is also fishy source.

4, blanched ribs with water to rinse off the surface of the foam, this time the ribs become fresh and odorless.

How to stew a nutritious and delicious bone soup

1, cold water in the pot. Before the bones go into the pot, they should be washed and blanched. Blanching can remove the dirt, remove the blood foam, remove most of the purine. Stewing soup should be cold water in the pot, cold water should be added once enough, and slowly increase the temperature, large fire boil after switching to a small fire simmering for 2 hours, the protein can be fully dissolved into the soup, the soup flavor will be more fresh and tasty.

2, find a good partner. Stewed bone soup with vegetables, not only increase the nutrition, but also make it taste better. For example, lotus root has a stomach nourishing Yin, spleen and qi effect, and pork ribs together with the soup can spleen appetizing; corn smells fragrant, with pork ribs together with the soup, help to increase appetite, reduce the greasy feeling.

The kelp contains brown alginate, alginate and other substances, which can help reduce blood pressure and fat, and pork ribs with soup, help reduce the body's absorption of saturated fat and cholesterol; winter melon has a moistening of the lungs and promote fluids, heat diuretic effect, which contains propylene glycol can be effective in inhibiting the conversion of sugar into fat, is very suitable for with pork ribs with soup.

3, add vinegar in moderation. From the perspective of nutritional access to considerations, stewed bone soup, after the water boiled, you can add an appropriate amount of vinegar, because vinegar can make the bones of phosphorus, calcium dissolved into the soup, increase the nutrition of the soup, conducive to gastrointestinal absorption.

Reference: People's Daily Online - How to Stew Nutritious and Drinkable Bone Broth