Talk about ribs soup

Lead: stew pork ribs soup, remember "2 put and 2 don't put", the soup is delicious, the meat is fresh and there is no fishy smell at all.

It will be winter soon. I think many people have put on long autumn clothes and trousers. If you haven't put them on, you should hurry. Don't be stiff. Keeping warm is the most important thing, otherwise it is not good for you to hurt your health. From now on, cook more hot and nutritious meals, such as sparerib soup. It is good to eat meat and drink soup. Ribs are rich in nutrients, including protein, calcium and other nutrients. If you eat it regularly, it will strengthen your body and enhance your immunity, so you can cook it for your family from time to time to ensure that you will not catch cold and get sick in winter.

Stewed ribs soup is a common practice, and many families often cook it, but it is hard to say whether it is good or not. Take my mother-in-law, for example, the ribs soup she stewed before is always a long story, either the meat is chewy or the soup smells fishy or peculiar. After reading her practice, I found that I made a mistake in the first step. I pour the ribs directly into the pot, blanch them, and then stew them with water.

In fact, the stewing of sparerib soup is very particular, not just a simple blanching. If you want to make the meat soft and delicious, don't blanch it directly, let alone stew it in a pot. One more step and the ribs won't smell good!

In this step, the ribs are soaked in water, the blood in the ribs is removed, and the blood in the ribs is drained. After further blanching, the ribs are not afraid of fishy smell. Wash the ribs with warm water after blanching, so that the ribs are clean and it is easier to stew the fragrant sparerib soup. Moreover, after soaking and blanching, the ribs will taste more tender and will not be chewy.

In addition to knowing how to add one more step to stewed pork ribs, we should also remember "2 put and 2 don't put". The soup is delicious and has no smell at all. Let's see what 2-play and 2-don't-play mean. You can also make ribs soup if you know it.

First, look at the two-person game.

Once put, the ribs are soaked in cold water, and the blood is removed by soaking, usually for half an hour to an hour, and the water is changed several times in the middle, so that the soaking effect is better. It means that the ribs are no longer bleeding heavily, and the ribs are removed for the next step.

Second, it means to put ginger and onion when stewing ribs. These two materials are indispensable, which can remove fishy smell and enhance fragrance. I remember once I stewed ribs at home without onions, so I only put ginger. As a result, the taste was much worse after stewing, which was obviously not fragrant enough. When you put it, slice the ginger, cut the onion into long sections, put it in and stew it with the ribs. When the ribs are cooked, take out the soft onions so as not to affect the appearance. Finally, sprinkle fresh chopped green onion before serving.

Then watch 2.

No cooking wine is put in the stew. Remember, it's time to stew the soup, that is to say, you can put cooking wine when you blanch, and then add water to stew the ribs soup to put the cooking wine. If cooking wine is added at this time, it will destroy the fresh flavor of the soup and produce peculiar smell.

Second, there is no pepper and star anise when stewing, which has a strong smell. Stewed ribs soup is mainly used for drinking soup, which tastes like the original flavor of the soup. If you put these ingredients, it will destroy the original flavor, so it is best not to put them. Only when the ribs are used for stewing or stewing can we consider putting such heavy ingredients.

That's two against two. Don't make mistakes in stewing ribs in the future. Let's talk about the details of stewed pork ribs soup.

1. In order to make the soup delicious and fragrant, it is very important to clean the ribs. This must not be sloppy.

2. Stewed ribs soup needs blanching. If stewed directly, the soup will smell fishy, especially the ribs taken out of the refrigerator need to be blanched.

When blanching, pay attention to blanching ribs with cold water, and add cooking wine, ginger and onion. After boiling, the floating foam should be removed and then washed with warm water to avoid blood foam on the surface. Otherwise, stewing with blood foam will affect the color and taste of the soup.

3. Add boiling water, not cold water, when stewing the ribs soup, or the ribs will be firewood, and add enough water at one time, not halfway.

4, stewed pork ribs soup is best to stew slowly in a casserole, which is more delicious.