When we cook pork and ribs soup, we always find that the soup has a strong fishy smell. How to remove this fishy smell? In fact, just pay attention to four key points and you’ll be fine!

The first point: after buying the ribs, rinse them slowly under the water faucet, which takes about 15 minutes. This can remove part of the bloody smell.

The second point: After washing the ribs, soak them in water for 30 minutes, turning them several times during the process. At this time, you can see that the water gradually turns red, the blood in the ribs bubbles out, and the color of the ribs gradually turns white.

The third point: put an appropriate amount of water in the pot, add ginger slices and cooking wine, add the ribs and cook uncovered for 3-5 minutes, turning halfway. At this time, you can see foam overflowing from the surface and bones of the ribs, which is also the source of the fishy smell. ?

The fourth point: rinse the scum on the surface of the blanched pork ribs with clean water. At this time, the pork ribs will become fragrant and odorless.

Efficacy and practice of yam, wolfberry and pork ribs soup

1. Efficacy: clearing away heat and strengthening the intestines and stomach

Yam and wolfberry pork ribs soup has the functions of clearing away heat, strengthening the intestines and stomach, The effect of strengthening the spleen and stomach. Yam has a mild nature and flavor, and functions to moisten the lungs, strengthen the spleen, and nourish the kidneys. It contains amylase, polyphenol oxidase and other substances, which are beneficial to the digestion and absorption of the spleen and stomach. It is a medicinal and food product that can only tonify the spleen and stomach.

Lycium barbarum clears the liver and improves eyesight. It can strengthen the body's health and strengthen the body's internal organs. Enhance the body's ability to adapt to various harmful stimuli.

2. How to make yam, wolfberry and pork ribs soup

1) Wash the yam, peel off the skin, and cut it into hob cubes for later use; cut the carrots into hob cubes as well.

2) Put half a pot of water, put in the washed ribs, and bring to a boil over high heat. At this time, a layer of foam will appear on the soup surface, which is the boiled blood water. Turn off the heat and take out the ribs. Wash.

3) Put an appropriate amount of water in the casserole and bring to a boil (put enough at one time, no more water is added halfway), put the ribs together with ginger, cooking wine, and star anise, bring to a boil over high heat and then turn to low heat. Adding a few drops of white vinegar at this time can not only dissolve the calcium in the ribs into the soup, but also make the soup taste more delicious. Don't add too much vinegar, otherwise the pork ribs will taste bad. After simmering on low heat for one hour, add yam and carrots, simmer on low heat for another hour, and season with wolfberry and salt.

Reference material People's Daily Online--Efficacy and practice of yam, wolfberry and pork ribs soup to clear away heat and strengthen the intestines and stomach