Is there any skill to make stew useless?

Some time ago, everyone must have been tired of eating all kinds of pork dishes. I'm really tired anyway, but there are exceptions to everything. For example, my cousin's stew, I just can't get tired of it anyway. I don't know why, but I feel that the meat stewed by myself or in a restaurant outside is not as delicious as that stewed by my cousin. Finally, I couldn't help asking my cousin about his stew.

There is definitely nothing wrong with stew and blanching, but it should be noted that we'd better add some other processing steps before blanching. For example, this method is essential before the meat is blanched. I'll teach you this method.

Among many meats, I personally like ribs best. Ribs are not only nutritious, but also delicious, so I will take ribs as an example today. After the ribs are bought back, they should be washed first and then soaked. Soak in warm water for about ten minutes. This step is to remove the blood contained in the ribs.

Then pour out the water in the basin, add a small amount of warm water, mix this salt with white vinegar, and grasp it evenly with your hands. This step can be regarded as pickling. In order to remove the fishy smell of meat as much as possible, it is rinsed twice after pickling.

When the soaking and pickling steps are completed, we will start the blanching step, boil the water in the pot, then add the ribs, and skim off all the floating powder in the process until the floating powder no longer appears.

Finally, normal stewing can be started. Stew the ribs slowly until they are cooked, and add some salt to taste. You can also have some radish and corn during the demand process. It's definitely not bad anyway.