When making spareribs, I always can’t achieve the effect of crispy meat and bone separation. What’s going on? Let’s take a look at how to make spareribs that will separate from the bones:

The first one: add cold water to the pot. The correct step is to add cold water to the pot. Do not use hot water when blanching, because if you use hot water, the ribs will tighten instantly and the blood inside will come out. If you don’t, it will also affect the taste.

Putting it in cold water is a slow heating process, which will spit out the dirt inside, but the internal nutrients will not be lost. Blanching is a must The steps to remove the fishy smell are equally important. The source of the fishy smell of the ribs is mainly blood. You can remove the fishy smell through several methods. One is to soak in running water for a long time, which can maximize the removal and make the finished dish more beautiful. , the other is to blanch green onion and ginger with cooking wine.

Second: There is a saying that puts mutton, radish, beef tea, and pork over low heat with hawthorn. This is easy to understand literally. Don’t think that when making meat, it will cook faster with high heat. This is Wrong, the correct way is to boil over high heat and then reduce to low heat. When simmering over low heat, the fragrant substances will slowly seep out, and the protein will not be lost too much, and most of it will be dissolved in the soup. The same goes for making ribs.

Wanting the ribs to be crispy is one thing, and the other is time. If you use a pressure cooker, it is recommended to turn off the heat after 15 minutes, but do not unplug the air valve and let it continue to simmer, so that the taste will be better. If it is a conventional wok, it will take at least 40 minutes to stew the ribs away from the bone.