Blanched ribs, why fishy and old? Keeping these points in mind, the ribs are fragrant and tender.

People have drunk bone soup in the restaurant, very delicious, not a little fishy, but immediately stew has a very big fishy flavor. Why would that be so? Do ribs soup, most people's practice is to soak - nickel water - boil, the method is not wrong, exactly where is not correct?

My classmates will not be stewed bones, last week to his home dining, look at its method, only to understand where the difficulty exists, actually with the wrong water. Everyone understands that pork bones need to be nicked, but what kind of water should be used? If you use the wrong kind of water, it will smell fishy and taste faggy. Today I share with you the form of stewed bones, after learning the fine guarantee stewed bones and fragrant and tender, not fishy at all.

1, pig big bone with cool water soak

Buy fresh pig big bone, clean up and put into the cool water soak two bells, thirty minutes to change the water, until the water becomes clear. Pork bone with cool water soak, can soak out the meat of the blood and sediment, blood water is very heavy fishy flavor, no blood, pork bone is not easy to have a natural fishy flavor. In the soak soak pig big bone can add a spoonful of salt, a spoonful of vinegar, can quickly soak bleeding water, this way is particularly good.

2, nicked when the pork bone to cold water in the pot

soak soak bleeding water, you should blanch the ribs. Nickeling cold water in the pot, plus appropriate Dongzhu, ginger, rice wine, can scientifically remove the fishy flavor, pork ribs more delicious. Cold water in the pot, along with the ambient temperature gradually increased, the blood in the meat will gradually be boiled out, more than ten minutes will be completely removed. If the pork big bone boiling water in the pot, the surface of the meat will quickly shrink after the heat, the blood, slag are closed in the meat, can not be boiled out, so the pork big bone will have a very big fishy flavor. After nickeling 5~10min, skim off the white foam, fish out finished with warm water to clean up neat and tidy, it can be.

3, after blanching the ribs should also be fried

after blanching the ribs, without having to immediately add water to stew, first poured into the pot with hot oil to stir-fry, and then along the edge of the pot dripping into the moderate height of the white wine, fast choking pot 3min, but also effective in addition to fishy flavor. After experiencing the choking pot after the pork big bone stimulate the flavor, fishy taste also evaporated, and then add water stew is not easy to have fishy taste.

After frying the pork bones, pour into the pot, add a half pot of cold water, burst red boil with a small fire and then stew 40min, pork bones on the stew. Ten minutes before the pot, plus salt, chicken essence, white pepper seasoning, mix well and then stewed for ten minutes into the flavor. Stewed a little bit of pork big bone is very soft and tender, soup is also very delicious, very delicious