1, cold water in the pot: if cooked in hot water, the protein of the meat on the surface of the ribs is prone to rapid coagulation, so that the protein on the surface of the ribs can not penetrate into the ribs, resulting in the phenomenon of the ribs soup boiled not white.

2, first blanch: blanching can remove the blood foam on the surface of the ribs, so as to avoid the ribs in the simmering into the soup when the color was contaminated beforehand, so that the simmering of the ribs soup is more milky.

3, regular turning: in the spare ribs soup simmering time to turn the spare ribs, can help promote the spare ribs in the oil and fat quickly dissolved, so that the spare ribs soup easier to be boiled into white.

4, the first oil fry: usually the bones in the oil, connective protein and fatty acids are not hydrophilic, in the high temperature conditions over the oil fry will be dispersed into tiny oil droplets suspended in the surface of the bone broth, so that the bone broth shows a milky white color, and then simmering into the bone broth can be a large degree of bone broth to simmer white.