In our life, we often drink soup, all kinds of broth, and the most likely one is sparerib soup. After all, the sparerib soup is delicious. If it is stewed well, the meat is delicious and nutritious, which is also good for our health. However, the sparerib soup stewed by many people smells fishy, and the sparerib meat tastes particularly hard, not to mention that kind of soup. It may be that the sparerib was not boiled before stewing. So the meat is hard and fishy.
Some people may know that you should blanch the meat before stewing the soup, but some people just wash the meat with cold water and stew it directly in the pot. The soup stewed in this way will smell fishy, just because it was washed in cold water, but there will still be bloodshot inside the meat, so the soup stewed directly will smell fishy. When stewing ribs, you should first blanch them before stewing soup, but whether to use cold water or hot water, many people don't know or are not sure. If you make a mistake, the stew will be hard and fishy.
Many people think that it is good to blanch the pork, and some just heat it slowly with cold water, but in fact, the blood in the pork can only flow out a little, and the inside is locked, so the meat will be very hard. When we are stewing ribs, we can actually add some cold water to boiling water and rub the ribs with water of about 40 degrees, so that the blood in the ribs can be washed away with warm water. In this way, it will be delicious to wash the ribs first and then stew the soup, and the meat will not harden and have a fishy smell.
In addition, some people put salt into the soup to make it more delicious. This is very unwise. If the salt is heated for too long, the meat will harden and the soup will become salty and tasteless. Besides, eating salt after heating for too long is not good for your health. Therefore, you must wait until the last time to put salt in the pot, so that the soup will taste good.