Let's take a look at the practice of stewing ribs:
Steps of stewing ribs
Remember "2 don't put 3 tips" when stewing spareribs. The spareribs have no fishy smell, and the soup is very strong and too fragrant! You can't put Chili and aniseed in stewed ribs.
Tip 1: Nowadays, many people have to cook ribs, stew meat and stew chicken first. It seems that it won't be clean if you don't blanch it. In fact, they don't need grilled ribs. First, they must wash them with running water. Never use blisters. That is, put the ribs under the tap, rinse them with running water for 20 minutes, remove blood and fishy smell, and keep them.
Tip 2: put the washed ribs in a cold water pot and slowly heat them until the water boils. Take out the ribs immediately, wash them with warm water and let them cool. Then put it in a cold water casserole with onion and ginger and simmer for 40 minutes on medium heat. This is a stewed sparerib. The meat is fresh and tender, and the bone soup is clear and white. You can put salt when it is cooked at eight o'clock. Putting salt too early will also affect the taste of meat. Some people think that the meat can't bite when stewing ribs. Don't add too much seasoning, it will affect the original flavor. When stewing in a pressure cooker, I always feel that the taste and taste are wrong. Just stew the ribs until they taste right. It's terrible. It's not delicious. Proper cooking and delicious food are the key points of delicious food.
Tip 3: When cooking, you don't need to add other seasonings, because it is a slow fire, so the fragrance in the bone marrow will be stewed out, and the soup will be particularly fragrant. The main reason for stewing ribs is that they are not boiled, and the other is the heat, so stewed ribs will be stewed with fire. The guests at home say it's delicious, with the taste of childhood, and it's very pure ribs.