Before stewing the sparerib soup, boil it with boiling water, remove the blood and dirty foam, stir-fry it with soy sauce and ginger, and then add enough soup cold water at a time for stewing, which can greatly shorten the stewing time. Stewing ribs in a pressure cooker is fast, but slow stewing in a purple gauze pot has higher nutritional value.

When stewing, don't put salt first. Salt will make the meat old. You can put a little vinegar to stew, so that the minerals such as calcium, phosphorus and iron in the ribs will be dissolved, and the ribs will be more crisp and rotten, which will also help us absorb the nutrition of the ribs and supplement calcium.

Precautions for eating spareribs

Although pork ribs are pig ribs, they usually carry some pork on the bones, so the protein content on the ribs is still very high. If you eat some food rich in tannic acid when eating pork ribs, the nutritional value of the ribs will be reduced, because the complex formed by tannic acid and protein is not well digested, which will increase the burden on the intestines and reduce the absorption rate of protein.

The fat content in ribs is not low, which is about100g. If it is eaten together with foods rich in unsaturated fatty acids, the saturated fatty acids in ribs reduce the absorption of unsaturated fatty acids, thus reducing the nutritional value of unsaturated fatty acids.