The freezing point of myolytic protein is 15 to 16 degrees, and it is easily soluble in water. When the ribs are blanched, a large amount of myosin will quickly dissolve in the water, causing serious losses. 1. Put the ribs into a basin, add 10g of soy sauce, 10g of cooking oil, 5g of cooking wine, some onions, ginger and garlic, egg white and starch. Pour everything in, stir evenly in the same direction, and cover with plastic wrap. The focus is on three aspects: what kind of sugar color, which is better, sugar or soy sauce; whether the taste should be sweet or salty; and whether to blanch it.

Star anise, cinnamon, bay leaves, a little chili pepper, Sichuan peppercorns, soak the spice chili peppers in boiling water in advance to make them cleaner and more flavorful, then take out the ribs and clean them, and boil water in a pot. Pour the ribs under cold water, add cooking wine, turn on low heat and bring to a slow boil. Put the ribs into the pot with cold water, and add cooking wine and ginger slices at the same time. After the water boils, blanch for 1 minute. Adding cold water to the pot can help the blood to be better leached and removed. fishy smell and sterilization.

They will blanch the water first, and blanch the food in warm water of about 30 degrees Celsius, so that the blood in the ribs can be better separated. After the pot is boiled, skim off the floating residue and wash it with warm water. There is absolutely no need to blanch the pork ribs, otherwise the original flavor of the ribs will be wasted. As for frozen ribs, blanching is naturally a necessary step. In terms of production, we should choose appropriate cooking methods based on the raw materials, learn from each other's strengths, and try to bring out the most perfect flavor of the ribs.

1. Chop the ribs into small sections of about 5 cm, soak them in water for about 30 minutes to soak out the blood inside, and then wash them 2 to 3 times. After cleaning, put it in a small basin and set aside. Add water to the pot, add green onions, ginger slices, and cooking wine, then add the ribs and bring the water to a boil. The key is to look at the ingredients. If they are fresh, use water. If it is not fresh, it needs to be boiled to remove odor, impurities and blood. Otherwise, it won’t taste good if it’s unhealthy. For meat such as ribs, blanching is a very necessary step. This is because most meats contain a certain amount of blood and fishy smell, which will affect the cooking taste of the meat. Blanching in advance can perfectly remove the blood and fishy smell, making the dishes more delicious.