1. It is best to soak the ribs in cold water after blanching. First, the ribs can be cooled quickly, and the blood foam attached to the ribs after blanching can be washed clean. Moreover, the cold water after the ribs are blanched also has the function of locking the fragrance to prevent the fragrance from spreading too fast.

2. Blanch the ribs with cold water and add cooking wine and ginger slices. After the water is boiled, boil 1 min. Cold water can make blood better leached, deodorized and sterilized.

3, the ribs are different in size and the treatment methods are different. Big, long, small, short. If the blanching time is too short, the astringency will remain, and if the blanching time is too long, the umami will be lost, so it must be treated separately as appropriate.