Why are pork ribs fishy and firewood after blanching?

Pork ribs are a good ingredient and are used by many people to make soups.

Everyone knows that you have to blanch the pork ribs before making them, but after the actual operation, you will find that after blanching your own pork ribs, they become fishy and woody.

What's going on? After reading it, I realized that I used the wrong water!

Blanching is also called flying water. It is a very important step before cooking pork ribs, and it will directly affect the taste of pork ribs!

Why do ribs blanch?

For meat, blanching can remove the blood and fishy smell in the meat, and can also avoid a large amount of foam during the stewing process, which will make the soup cloudy.

At the same time, it can also remove the fish, can maintain the color of the food during the cooking process, and can also shorten the subsequent cooking time.

Pork ribs, soak before blanching!

Because the pork ribs themselves have a lot of blood and water, if you buy them and blanch them directly, you will not be able to completely remove the blood water from the ribs, which will easily lead to the unsightly and turbid color of the stew.

If you soak it in water for 1 hour, it can not only remove the dirt on the surface of the ribs, but also soak out more blood and oil in the ribs, greatly reduce the fishy smell in the ribs, and completely remove the blood when the ribs are blanched later.

It's the same blanching, why is the effect of what you do completely different?

Blanching, cold or hot?

Many people blanch the pork ribs directly after boiling the water in the pot, but this is not the correct operation!

Use hot water: If you blanch directly with hot water, the speed is improved, but there are two disadvantages, the first is that the ribs are heated unevenly; The high temperature makes the outer layer of meat quickly cooked, but the meat inside is still raw, so that there is a lot of blood and impurities inside that cannot flow into the water in the pot normally, and the blood water cannot come out, and the fishy smell of the ribs is heavy.

The second is the instantaneous high temperature, which will destroy the nutritional structure of the ribs, resulting in the ribs not fragrant, and the meat is old and woody.

Use cold water: Cook under cold water to heat the ribs and water at the same time, so that the ribs are heated evenly inside and out, the taste will not become firewood, and the nutritional structure will not be damaged.

Mastering the correct blanching method can not only make the dishes attractive in color, but also maintain the original umami and nutrition of the ingredients.

Sometimes you will find that even blanched pork ribs will have a very fishy smell; In fact, in addition to the pot under cold water, we also need to add some deodorizing materials.

Remove the fishy smell of the ribs.

Pork ribs, if you want to get rid of the smell of meat, the first step is very important!

The pork ribs are made with hot water, which will directly lock the blood in the pork ribs, so that the meat becomes more chai, and there is no blanching effect, and the blood water is also in the meat, and the taste will be fishy.

Mainly because the ribs are blanched for too long, the time for the ribs to blanch can not be too long, it is best to wait for the floating objects on the ribs to come out and pick them up immediately, so that the ribs can be considered successful blanching.

It may be that the blanching time is relatively long, which is why this situation occurs, because this taste will not appear under normal circumstances.

Blanching the pork ribs directly with hot water will be fishy and firewood, because the meat on the surface of the ribs will be cooked when hot water is used directly, and the blood inside will be locked and can't get out, so it will be fishy and firewood.

The pork ribs are fishy and woody after blanching, probably because the steps to remove the fishy smell are not done well, and the blanching time is too long. When blanching, add cooking wine, green onions, and ginger, and the time should not be too long, and boil the blood water.

The blanching time is too long, the blanching time should not be too long, and the foam must be poured out, so that it will not be fishy and woody.

Why are the ribs fishy and firewood after blanching? After reading the chef's practice, I realized that I was using the wrong water.

There could be several reasons for this:

1. The meat quality is wrong. The meat sold by the merchants is old pork or pork without gelding.

2. The ribs are not cleaned. The smell of pork ribs may also be the blood in the bones, and there is basically no fishy smell when the blood is cleaned up.

3. The cooking method is wrong. Meat will inevitably have a fishy smell, and suppressing the taste with cooking wine, green onions, ginger and other seasonings to remove the smell can also solve this problem.

4. The pork ribs are left for too long. Due to the long storage time, the meat has deteriorated and gives off an unpleasant taste.

The pork should be marinated in a pot for more than half an hour, and it is best to take a long time, and about an hour is the best. After the marinated pork ribs are cleaned, they can be put in the pot to cook. Beat in a pressure cooker for about 15 minutes to allow the ribs and meat to separate.

After pressing, the ribs are taken out and placed in a container for later use.

To make braised pork ribs, first heat the oil in the pot, then add rock sugar to boil, and then put in the pork ribs after the sugar color is fried. After the ribs have changed color, add some water. Then add salt, light soy sauce, dark soy sauce and other seasonings.

When the juice is almost collected, you can put out the braised pork ribs.

In fact, it is okay to marinate the pork ribs and boil them in water and eat them with garlic saucers. In short, the most important process is the pickling process, the longer the pickling time, the more the fishy smell is removed.

It's not that the meat is bad, the ribs are blanched, if you don't add cooking wine and ginger slices, it will be very fishy, because the bone marrow (equivalent to blood) in the bones has run out, you say it's not fishy.

No, it is normal to have a fishy smell after blanching the meat, because those foams are full of blood, you can add some cooking wine to remove the fish, if it is bad, it is a smell.

It's not that the meat is bad. It's because when you blanch, you don't put in green onions, ginger and garlic. That's why the ribs are fishy.

It doesn't have to be broken. Pay attention to add some ginger and green onions when blanching the pork ribs to effectively remove the fishy smell.

Why are the pork ribs made by someone so firewood and fishy? We all know the deliciousness of pork ribs, and there are many ways to do it, braised pork can satisfy cravings, and soup can replenish calcium and nutrition, but if you do a wrong step, then you will waste a good piece of pork ribs, today I will share the secret of the star chef's "cold soup and hot water", the trick is inside, and the pork ribs made in the future are tender and juicy, and they are also very delicious! Let's learn along with it.

There are many ways to cook pork ribs, frying, stewing, soup and braised and so on, although it seems that the practice of home-cooked food is very simple, but if the previous steps are done wrong, then the ribs must be fishy and firewood, such a taste is really difficult to swallow, most people know that ribs need to be blanched before stewing, and the impurities and blood on the meat are boiled and blanched, in fact, it is not the wrong blanching, but the wrong water!

When making pork ribs for home cooking, some people blanch the water first, and some people stew it directly, which is not right, and "cold soup and hot meat" is the most correct way! The so-called "cold soup and hot water" is to rinse the ribs twice with clean water, if it is a soup or soup ribs, use cold water to slowly raise the temperature of the pot, if it is a braised and stewed pork ribs, use hot water to put the pork in the pot, so that blood and impurities can be fully discharged.

Finally, the blanched ribs are washed with hot water, and the resulting ribs are tender, juicy, and delicious! The most correct way to blanch "hot meat in cold soup"! Remember this method, and the ribs will never step on the pit again!

Pork ribs are an ingredient that we often eat, its meat is tender, rich in protein and other nutrients, whether it is stewed soup or made into sweet and sour soup, the taste is very good, and it is favored by everyone. Stewed pork rib soup, the method is simple, it can also be combined with other ingredients, and it is very nourishing to eat, which is everyone's favorite method.

Everyone knows that pork ribs have a little fishy smell, so many people will blanch them in advance to remove the fishy smell when they stew pork rib soup. But after blanching in this way, you will find that the meat is woody and fishy. The taste of the pork rib soup stewed in this way is much worse, the meat is very chai, most people don't like meat, just drink some soup, and it is very wasteful to pour it out.

Why do the ribs become so firewood after blanching? After seeing the chef's practice, you know that you are doing it wrong, so let's take a look at the correct way to do it.

First of all, we clean the ribs, which can be soaked in salt water to sterilize. Many people put the ribs down to blanch when the water is boiling, but this is wrong, if the hot water is put down to blanch, the meat will shrink directly, and the dirt and blood in it will not come out, so we need a pot under cold water, and the process of slowly heating will let the blood of the ribs flow out slowly.

And when blanching, we can't just put the ribs, we should put some ginger and green onions, which can remove the fishy smell of the ribs, and you can also add a little salt, so that the meat can be eaten softer and not so woody. Many people blanch without adding anything, and blanch directly, so the ribs are so fishy.

The last point to note is that after blanching, do not rinse directly with cold water, which will also make the meat of the ribs tight, and it will become very chai when taken to stew soup, and the ribs after blanching should be rinsed with warm water. Therefore, when blanching, you should pay attention to these points, otherwise the ribs will be very fishy, and the meat quality is also very chai.

Avoid these misunderstandings, and your stewed ribs won't be fishy and woody.

Rinse the ribs a few times first, don't blanch them directly, soak them in salt water for 15 minutes, the salt water will soak out the blood water, rinse them after soaking, and then blanch them, so that the blood water will be completely removed, and it will not taste fishy. Blanch the pork ribs in a pot under cold water, boiling the pot under water will make the meat tight and woody, add green onions, ginger slices, pour in an appropriate amount of cooking wine, and bring to a boil over high heat.

After the water is boiled, use a spoon to skim off the surface foam, which is also the source of the fishy smell, turn off the heat and take out the ribs, point 1: Do not stew the ribs directly, first clean them with hot water, many people like to use cold water to clean or stew directly, this is not right, it will cause the meat to shrink and the taste is firewood and fishy.

So when stewing pork ribs, some people blanch, some people stew directly, it's not right, teach you the right way, it's too fragrant, soak it in salt water before blanching, and then stew it with hot water after blanching, so that the ribs are washed very clean, and there is absolutely no fishy smell. Many people make pork ribs that are not delicious, all of which are due to the wrong use of water, remember to blanch the pot under cold water, and clean the ribs with hot water after taking them out.

Start another pot, stir-fry some rock sugar, add a spoonful of boiling water to melt after the rock sugar is fried, and then pour in the ribs, point 2: pour in an appropriate amount of boiling water over the ribs, stew the ribs with boiling water, so that the stewed meat will be fragrant and not firewood, add cooking wine to remove the fishy, raw soy sauce to extract freshness, dark soy sauce to color, and then 2 star anise, no need to add too much seasoning, so as to maintain the natural fragrance of the ribs.

Cover the pot, boil and simmer for 30 minutes, add an appropriate amount of salt to taste 15 minutes before leaving the pot, do not add salt to the pork ribs in advance, and add it when it is about to come out of the pot.

In the last 5 minutes, open the lid, stir evenly with a spatula, and turn off the heat to get the soup thickened.

Tips: 1. Soak the pork ribs in salt water for 15 minutes, then blanch. 2. Remember to blanch the pot under cold water, and clean it with hot water after taking it out. 3. After putting it in the pot, stew the pork ribs with boiling water. 4. Add salt when it is almost out of the pot, which is also the key to prevent firewood.

It seems to be a simple braised pork ribs, but there are many tips that cannot be ignored, especially not to use the wrong water, otherwise it will directly cause the pork ribs to be fishy and firewood.

Many people make pork with a fishy smell, and the meat is relatively firewood, some netizens said: "I'm not afraid of fishy, I'm not afraid of mutton, I'm afraid of the pork ribs are fishy and firewood." There are even people who wonder if there is a problem with the ribs they bought, but in fact, they have a strong fishy smell, but they are not handled well when cooking.

Article**2 Today, I will share with you several ways to remove the smell of pork ribs to ensure that the ribs made have no fishy smell, tender and fragrant. Is it any wonder that the ribs you make are firewood and fishy? Teach you 4 methods, dirty blood foam, automatically soak out.

1. Take the fresh pork ribs home, rinse them with running water several times to wash off the dirt and blood on the surface. Then soak the ribs in clean water, the water should not pass the ribs, soak for about 1 hour, in the process of soaking, the blood of the ribs will slowly seep out, you need to change the water once halfway, until the ribs are white, and the instructions are OK.

Article**3 Soak the pork ribs in a pot under cold water, then add ginger, cooking wine, and green onions to boil over high heat, without covering the pot, so that the smell of meat will come out. After the blood foam of the ribs is boiled, immediately turn off the heat, and after a long time, the ribs will turn into firewood. Finally, wash it under running water and you are ready to cook.

Article **4 Second, blanching pork ribs is just a way to remove the fish, in fact, it is okay not to blanch, and it can maximize the retention of the nutrition of pork ribs, the specific method is: cut the ribs into small pieces, rinse them with running water 2-3 times, drain the water and put them in a basin, add ginger slices, pat flat green onions, a spoonful of salt, an appropriate amount of cooking wine, and then add water and stir evenly, soak for an hour.

Article**5 green onion and ginger, cooking wine, itself has the effect of removing the fish, salt can speed up the exudation of blood, so that the soaked ribs do not need to be blanched, after rinsing, drain the water to cook, the made pork ribs will not be firewood, and there is no fishy smell.

Article **6 Third, flour can also remove the fishy smell, when cleaning the ribs, add an appropriate amount of flour, repeatedly knead the ribs, and then wash it with water several times, flour has very good adsorption, can adsorb away dirty things. After washing, blanch again.

Article **7 Fourth, rice water is a very good thing, it is weakly acidic, has a strong cleaning effect, much better than washing with water, use rice water to add alkaline noodles, soak the ribs for about half an hour, take out and rinse several times, so that you can remove the fishy smell more thoroughly.