For foodies, pigs are all treasures, among which ribs are the most popular. It is precisely for this reason that even though the price is so expensive, it still can't stop us from wanting to eat. There is no way that ribs are not only delicious, but also nutritious. Who doesn't like it?

Pork ribs are rich in protein, vitamins, collagen and other substances. Eating pork ribs often is good for your health, especially for children, which promotes your physical development. Therefore, I should be very willing to buy pork ribs, and I will buy them every time I feel distressed, at least once every half month. Bought spareribs, you can make steamed spareribs, sweet and sour spareribs, sparerib soup, etc., which are often eaten and delicious. It is not too much to say that you can never get tired of eating them. After cooking, the bones and meat are easily separated, and the meat tastes fragrant and soft, which is very delicious.

However, the ribs cooked by some people are very unpalatable. They are meaty and have a strong smell, which makes people hard to swallow. Nobody likes to eat such ribs. When it comes to fishy smell, many people blanch first, but after blanching, the effect is not ideal, and the meat becomes firewood and fishy. So what should we do?

Today, I will share with you a good method. No matter how the ribs are cooked, don't blanch them first. Learn this trick. The ribs are fresh, tender and delicious! When summer comes, I prefer to make steamed spareribs. It is simple and convenient to do so. After the spareribs are processed, they are steamed on the pot, which is not greasy and has less nutrient loss. This practice is very suitable for children. Friends who have never eaten it should remember to try it once.

Let's make a steamed spare ribs with taro with me.

prepare ingredients: sparerib, taro, onion, lobster sauce, cooking wine, light soy sauce, oyster sauce, sugar, pepper and starch

firstly, treat sparerib, chop it into small pieces, wash the small crumbs on sparerib with clear water, then change the water twice, then put it in clean water again, add a little white vinegar and onion, ginger and pepper water, and stir well.

remember, no matter how you cook the ribs, you should not blanch them first, but soak them in water, and add white vinegar and onion, ginger and pepper water. This can reduce the fishy smell of the ribs, because there is a lot of blood in them. If you blanch them directly in the pot, the blood will not be discharged, and after cooking, the ribs will still smell, so after soaking, the blood can be discharged and removed.

White vinegar can soften the ribs and reduce the fishy smell, while onion, ginger and pepper water has a good fishy smell removal effect. This is a skill used in processing ribs. Let's try it. It's a very good method.

after soaking, take out the spareribs, put them in clear water, grab them for a few times, and rinse them twice, then you can take out the water control.

Then pour the ribs into a clean basin, add lobster sauce, cooking wine, oyster sauce, soy sauce, sugar, pepper and starch, stir well and marinate for at least half an hour. The ribs will be more delicious after being tasted. Don't marinate for too short. When marinating in summer, put them in the refrigerator to ensure freshness. (If the ribs are not steamed, they will not be marinated after soaking, so they need to be boiled in cold water, and then the subsequent steps will be followed, so that the ribs made will not be firewood, but will be soft and fragrant.)

After marinating, let's treat the taro, and we can eat potatoes if we like. After peeling and washing taro, cut it into small pieces and put it into a steaming tray.

Add some cooking oil to the ribs, stir them evenly and lubricate them, which can also prevent water loss. Put the ribs on the taro and put them in the steamer.

cover the lid and steam for 4 minutes, and the ribs will be steamed. Sprinkle chopped green onion before taking out, and a delicious steamed spare ribs with taro will be prepared. It smells good. When you take a bite of the ribs, it will leave the bones, soft and rotten, delicious, full of fragrance, and you can't eat the fishy smell at all.

Everyone has learned this method, right? The first step in cooking ribs is not to blanch them first, but to soak them first. After soaking, the blood in the ribs will be discharged. You can do this no matter what ribs you cook. Make sure that the ribs you eat are not greasy. Try it quickly. I don't know how you like ribs.