After blanching pork ribs at home, why does it smell so fishy? What went wrong?

Most people like to eat pork. Because some people are really "happy without meat" when they eat, and they can't be hungry if they don't eat meat for three or two days. However, due to the soaring price of pork last year, people who like to eat pork have to control their cravings a little.

Yesterday, I went to the vegetable market and bought more than two catties of pork ribs, which cost nearly 100 yuan, but it made me feel distressed. But since you want to eat it, you can't help it, so buy it! Fortunately, my cooking skills are good, and the ribs I make are delicious, otherwise I have to go to a restaurant if I want to eat, and I will spend a lot of money!

Buy your own ingredients, make your own, and eat at a reasonable price.

Pork ribs are a relatively expensive type of meat, and if we want to avoid wasting raw materials, we need to learn the correct cooking method. If you use it improperly, the pork ribs you make taste very bad, and even have a fishy smell, so even if you spend ** to buy pork ribs of good quality, I'm afraid no one will eat them! It's a waste of ingredients!

The most important step in making pork ribs is to get rid of the fishy smell. When the fishy step is in place, the pork ribs will become fragrant, and the strong fishy smell will make people lose their appetite. The key step in removing the fish is to blanch, and removing the bloody water from the ribs can also reduce the fishy smell.

But some people found that after the ribs were blanched, the effect was not very good. What the hell is going on? Today, I will answer this question for you and tell you the right way.

1.Prepare fresh ribs first, preferably dispose of them as soon as you buy them, don't store them in the refrigerator, it will greatly affect the taste of the ribs.

Instead of boiling the water directly, soak the ribs for a while. There is also a lot of blood in the flesh and bones, and it is impossible to remove all the blood if you blanch it alone, and it will have a fishy smell after blanching, so be sure to soak it before blanching.

After cutting the ribs into small pieces, wash them several times. After almost washing, add some water and soak the ribs for half an hour. When the time is up, take out the ribs, change the water, pour a spoonful of white vinegar and stir, pour in the ribs, soak for another ten minutes, take out the ribs, and rinse them well.

One of the tricks you must have discovered is to add a small amount of white vinegar to the steeping. It helps to drain blood and soften the fleshy texture of the ribs.

2.Then start blanching. Add enough water to the pot, the amount of water must not exceed the ingredients.

Bring water to a boil over high heat, put a few slices of ginger and some green onions before boiling, then cook until the bottom of the pot is bubbling, pour in the ribs and a spoonful of cooking wine, continue to cook until there is a lot of foam, then skim it off with a spoon to remove it completely, and cook for another half minute to remove the ribs.

In this way, after blanching the pork ribs, you can cook with confidence. No longer have to worry about the pork ribs smelling fishy. Don't blanch too early, otherwise the ribs will be cooled and then made, and the taste will not be good.

Don't boil the water directly, but soak the pork ribs for a while, there is a lot of blood in the meat and bones, if you blanch the water alone, you can't remove all the blood, and there will be a fishy smell after blanching, so be sure to soak it before blanching.

After blanching the pork ribs, it can only remove the blood water, not the fishy water effectively. Pork ribs should be marinated in cooking wine and ginger slices before blanching, and some ginger slices should be added when blanching to achieve the effect of removing the fish.

Blanch the ribs, use cold water can not use hot water, blanch the ribs with cold water, the taste will not become firewood, and the hot water fried ribs will be heated unevenly, resulting in a firewood taste.

You can add a few pieces of washed orange peel to the pork rib pot and continue to cook on low heat for 3-5 minutes, which can effectively remove the fishy smell and greasy feeling of the pork ribs, and at the same time make the pork rib soup taste more delicious.

If you want to get rid of the fishy smell of pork ribs, you need to blanch the pork ribs before boiling them, clean the scum on the ribs, and then cook the pork ribs with clean water, which can effectively remove the fishy smell of the pork ribs.

Tips for cooking ribs:

1. When blanching the ribs, be sure to boil the pork ribs in a pot under cold water, so that the blood in the ribs can be blanched faster.

2. When stewing pork ribs, pay attention not to add cold water, be sure to add boiling water, the pork ribs boiled in cold water are firm and not soft, and the pork ribs boiled in hot water are delicious and soft, very delicious.

3. Don't add salt when stewing pork ribs, salt must be put later, because the pork ribs stewed with salt early are not easy to rot, and adding salt later can make the ribs cook faster.

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.

Why do pork ribs still smell fishy after blanching? How do you dispose of clean ribs? Pork ribs are nutritious food. There are many delicious ways to make ribs. Sweet and sour pork ribs.

It is Bian Xiao's favorite. Pork ribs are often used to make soup at home. Many people smell fishy after soaking their ribs in water.

How should ribs get fishy? Why do pork ribs smell fishy and firewood after soaking in water? The chef said to remember these "two steps", no fishy smell to be delicious!

First soak in cold water for about 2 hours, soak in bloodletting water, boil a pot of hot water, boil the water, and blanch the ribs. Then add half a spoonful of salt, two spoons of soy sauce, one spoonful of oil, and one spoonful of cooking wine to the washed ribs.

Blanching can remove the bloody smell from the meat and also avoid creating a lot of foam during the stewing process, which can make the soup cloudy. At the same time, it can remove the fishy smell, maintain the color of the food during the cooking process, and shorten the subsequent cooking time. Because the ribs themselves have a lot of blood, if you buy them and blanch them directly, you can't completely remove the blood on the ribs, which can easily lead to an unsightly and turbid stew.

If you soak it in clean 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, which greatly reduces the fishy smell in the ribs, so that the blood can be completely removed when the ribs are soaked in water. If you blanch the water directly with hot water, the speed is increased, but there are two disadvantages. First, the ribs are heated unevenly; The meat on the outer layer of the high temperature is cooked quickly, but the meat inside is still raw, so that a large amount of blood and impurities in it cannot flow into the water in the pot normally, and the bloody water does not come out, and the fishy smell of the ribs will be heavy.

The second is that the instantaneous high temperature will destroy the nutritional structure of the ribs, resulting in the ribs being unfragrant and the meat being old. Put cold water in the pot and heat the ribs and water at the same time, so that the ribs are heated evenly inside and outside, the taste will not become firewood, and the nutritional structure will not be destroyed. While removing the fishy smell, the dishes can also be delicious.

Mastering the correct blanching method can not only make the dish attractive in color, but also maintain the original flavor and nutrition of the ingredients. Press the ribs and press the ribs with your fingers. If pressed firmly, the meat on fresh ribs can quickly return to its original shape.

If it collapses, the meat quality will be worse. Touch the surface of your ribs with your hands. Fresh ribs with a slightly dry or wet surface and non-sticky hands are the ones with firm meat.

As soon as the hands are sticky, they are not fresh ribs.

Probably because you didn't add alcohol. After blanching, you need to add some alcohol. Then soak in clean water for about half an hour.

It may be due to the wrong order when blanching, which will lead to a fishy smell. You can put some peppercorns in the blanching water, and also put in some green onions and cooking wine.

First of all, the ribs should be washed, and then blanched, after the blanching is done, marinate with seasonings, so that there will be no fishy smell, and the taste is particularly good.

It may be that you didn't add the green onions and the sauce alcohol to remove the flavor. When processing pork ribs, you can put some green onions, put in some cooking wine, and put in some green onions, ginger and garlic, so that it can have the effect of removing fish.

This may be that you did not add cooking wine and ginger when blanching the pork ribs, you should put a few slices of ginger and green onions in the pot and drip some cooking wine, which has a very good fishy effect; Before making the ribs, you can wash them with clean water, and then put them in a pot to blanch, and be sure to wash the blood foam from the ribs.

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.