The first point: the ribs must be processed before the pot

Clean stewed pork ribs pay attention to the original flavor of the ribs, fresh flavor, if the ribs are not processed cleanly, directly stewed, the fishy taste of the blood and water will be integrated into the broth, there is no way to get the taste of that fresh aroma, so the ribs must be processed cleanly before the pot!

Need to do so, ribs chopped, first cleaned with water twice, remove the surface dust, dirt, bone scum, pour off the turbid water, add a spoonful of flour and a little water, with the hands of scratching and kneading the ribs, so that the blood water drained off, this process should be repeated several times.

Wait until the ribs are not greasy to the touch and a little white in color, indicating that they have been cleaned almost.

And then proceed to the ribs into the pot, re-added cool water, no more than ribs, but also add ginger, scallions, cooking wine, deodorization effect is better, open the fire cook to boiling state, the surface of the surface of a few floating foam to clear away the ribs after fishing out and put in warm water to wash clean, so that the treatment of the ribs become particularly clean, smell no fishy odor.

The second point: pay attention to water

Water cool water, warm water, open water, usually many people do stewed pork ribs, from start to finish are only cool water, this is not right, the correct water in order to make the pork ribs are not fishy, and the meat is soft and tender.

Need to do so, when cleaning the ribs with cool water, do not use hot water, to avoid letting the surface of the ribs meat changes; when blanching, to use cool water, so that the water and the ribs together to raise the temperature, so that you can better remove the residual blood and water, and this has no effect on the meat of the ribs;

When the blanching, you need to use lukewarm water to wash, to remove the surface attached to the Dirt, if you use cold water, the meat will become hard, affecting the final taste; when stewing, add boiling water, it will still protect the meat and get a soft and tender texture.

Attention to a small point, ribs blanched and washed should be immediately after the pot stewing, do not delay too long, otherwise the ribs become cold and then go to stew, will affect the taste.

The third point: pay attention to the ingredients

The stewed pork ribs should be original, but also soup color bright and beautiful, so in the ingredients are also pay attention to, to do with the fewer ingredients the better. Some friends stew soup used to use anise, cinnamon, pepper and other spices, that put these soup will be more fragrant, in fact, this is wrong, too much material is not good, will cover the flavor itself, and these spices will affect the color of the soup.

Need to do so, stewed pork chop soup, only ginger, scallions can play the role of deodorization and increase the role of flavoring, seasoning with salt, white pepper on the good, the amount of white pepper the less the better, do not like can not put.

There are reasonable side dishes, such as corn, white radish, carrot, yam, lotus root, these are very good with the ribs, so that the soup becomes more delicious, which lotus root is easy to blacken, how much will affect the color of the soup.