raw materials: fresh ribs, onion and ginger, white wine, salt, flour and cooking oil.

Practice: 1. Chop the ribs into large pieces, put them in clear water and add white wine for 3 minutes. The purpose of this step is to remove some fishy smell of the ribs.

2: after the ribs are fished out, add the carved wine, salt and flour to marinate for 2 minutes, then blanch in cold water for 2-3 minutes, then remove and wash.

3: Heat the wok, add the base oil, add the spareribs piece by piece, and fry for about 3 minutes. Cook the carved wine along the edge of the wok to remove the fishy smell, and then add the clear water.

4: after boiling, pour into a casserole, add ginger slices and scallions, simmer for about 5 minutes, then add salt for 5 minutes, and then take out.

5: When drinking, sprinkle some chopped coriander or chopped chives, both of which are good.

1: when stewing ribs, never blanch them directly, but add two more steps, one is soaking, and the other is pickling, so that the ribs are fresher and tender, and have no fishy smell.

2: If you want the sparerib soup to be white in color, you must fry it for about 3-5 minutes.

3: When stewing ribs, try not to add cold water halfway. If you have to add a little soup, you must heat the water, remember.

4: whether it is chicken soup or sparerib soup, it is very important to season it at last.

5: Adding a teaspoon of rice vinegar to the ribs soup can not only remove the fishy smell, but also accelerate the meat ripening.