Ribs have always been a favorite meat, can also be said to be the most delicious part of the pig, so the price of ribs has not been cheap, the price of pork this year is very expensive, many places people are called can not afford to eat pork, pork prices are now close to catching up with the price of beef and mutton, if this is really the case, then it is estimated that no one would like to eat pork, our family favorite! Eat is the ribs, used to be a week to eat once, now can only eat once a month, in eating ribs, no matter how to eat, must remember not to blanch first, as long as you keep in mind that these 2 steps, to ensure that you do come out of the ribs tender and no fishy flavor.
One of the most nutritious is the stewed pork ribs, other practices are only eat pork ribs above the meat, but if the pork ribs stewed into the soup, the bones inside the nutrients, but also will be fused to the soup, not only good to drink, but also more nutritious, the weather at this time of the year is drier, drink more soup on the body is also better, our family do pork ribs soup, can be said to be the best, even more than the hotel! The reason why it's so good is because of the unique way that mom handles the ribs.
Most people in the stewed pork chop soup, usually the first pork chop into the boiling water inside the blanching, although you can remove the pork chop above the blood foam, but this method, the stewed pork chop soup will have a fishy flavor, the meat will become more old, eat up a little bit of tenderness, today we will share with you the correct approach, just need to keep in mind that these two steps can be, it is best to learn, and can be used later, the best of the best, the best of the best. I'm sure you'll be able to use it in the future.
The first thing is to buy back the fresh ribs, wash them, in addition to blanching can be removed inside the blood foam, there is a better way, is to put them into warm water, and then add a little bit of salt in it, probably soaked for about 10 minutes or so, rubbing with the hand can be inside the blood foam to remove the clean, than blanching too much stronger than blanching, if blanching, it will make the surface of ribs If you blanch, it will make the meat on the surface of the ribs become tight, and when you stew the ribs soup, the meat will become very old.
The second step is to marinate, in order to be able to remove the fishy flavor inside the ribs, marinate in the time to put some salt in it, and tonight also put some flour and cooking wine, stirred evenly, probably marinated for 30 minutes or so can be, stewed soup before rinsing out, to ensure that the ribs out of the soup, tender and no fishy flavor, you learned?