Do you need to add seasoning when blanching ribs? What seasoning should be added when blanching ribs?

We all know that spare ribs are a popular delicacy. They are rich in nutrients and taste delicious. Many people use spare ribs to make soup. When making spare ribs, they are usually blanched. So do you need to add seasoning when blanching the spare ribs? Let's take a closer look!

Do you need to add seasoning when blanching ribs?

It is necessary to add some seasonings when blanching the ribs.

Blanching the ribs can effectively remove the blood and impurities inside and further remove the fishy smell. However, if the cooking requirements of the dishes are higher, you can add a little cooking wine, onion, ginger, and garlic when blanching, which can effectively remove the fishy smell and enhance the flavor.

After cleaning the ribs, soak them in clean water for an hour. Then add cold water to the pot and put the ribs in. Add chives, scallions, peppercorns, and a little cooking wine and boil. Skim off the floating residue and remove the ribs. Then simmer in cold water for an hour. I usually like to fry the ribs first and then add the boiling water. I think this makes the ribs more fragrant.

Homemade pork ribs recipe

Main ingredients: pork ribs, winter melon

Ingredients: Onion, ginger, garlic

Seasoning: salt, pepper, star anise, cooking wine, rock sugar, dark soy sauce, pepper

practice:

1. Wash the ribs and blanch them in a pot of cold water. After the water boils, skim off the foam, remove the ribs and wash them clean.

2. Put the ribs into the pressure cooker, add cooking wine, large pieces of green onion and ginger, peppercorns and star anise, and add enough water to cover the ribs. Cover the pot and cook for about 20 minutes, then turn off the heat. After the pressure cooker is deflated, take out the ribs and remove the impurities in the rib soup for later use.

3. Scoop a spoonful of the soup from the pressed ribs into the wok, add rock sugar and boil until it turns into sugar color. When the big bubbles of sugar juice turn into small bubbles, add the pressed ribs and stir-fry until the ribs are coated with sugar juice. Add onion, ginger, garlic and cooking wine and stir-fry until fragrant.

4. After the ribs are fried in the pot, add soy sauce to adjust the color, and pour in the soup to make it level with the ribs. Bring to a boil over high heat, then simmer over low heat until the soup is thick, then add salt to taste.

5. Cut the winter melon into pieces and add it to the remaining soup from pressing the pork ribs. Cook until the winter melon is soft. Add salt and pepper to taste, sprinkle with chopped green onion and coriander and serve.

Tips for making spare ribs

1. The pork ribs soup can be stewed with seasonal dishes such as winter melon, and the ribs can be braised or cooked in sweet and sour sauce, according to the taste of your family.

2. When making it at home, I feel that the pressure cooker is particularly time-saving and labor-saving, but you have to pay attention to the pressure of the pressure cooker at home. Don't press the ribs away from the bones, otherwise the meaning of putting them back into the pot will be lost! If you just like to drink soup, you can also put the blanched ribs into the rice cooker and use the soup function to cook them, which is also very convenient.

3. In order to maximize the effect of the ribs, you can add more water when pressing the ribs, so that all the nutrients of the ribs can be maximized. After all, ribs are not cheap now, so its effect must be maximized.