1. Blanch the ribs before stewing the ribs soup. This can remove the blood in the meat and eliminate some dirt that is difficult to clean with water. The blood in the ribs is the source of the fishy smell, so Blanching is very necessary. I would also like to mention here that many people like to blanch the ribs, skim off the blood foam, and then directly add other ingredients to stew them together. This is not acceptable.

2. You should clean the ribs first and then put them into a cold water pot. Because the ribs are relatively large and will take a longer time to be heated, they cannot be blanched in boiling water, otherwise they will become The meat on the skin of the ribs shrinks immediately, making it difficult to remove the blood inside. When blanching the ribs, you can add two slices of ginger and a little cooking wine to completely remove the fishy smell.

3. When blanching the ribs in cold water, you should also pay attention to three points: be sure to turn the ribs so that they are heated evenly. When blanching, you should also pay attention to the heat. Use low heat for the first 2 minutes after putting it in the pot to allow the ribs to adapt and let the blood slowly drain out. Then turn to high heat to avoid blanching for too long and making it tasteless. . Control the blanching time. Take out the ribs 2 minutes after the water boils. The blanching time should not be too long, otherwise the nutrients of the ribs will be lost.