Why do pork ribs stewed at home smell so strong? Which step was done wrong?

This is mainly because the ribs are not blanched before simmering, and adding this step can greatly reduce the fishy smell of the ribs。Stewed pork ribs are a home-cooked dish that every household loves, but some people stew pork ribs with a strong fishy smell, which is simply unpalatable. This is mainly due to the lack of production steps or the lack of seasonings that can remove the smell.

After washing the ribs, boil the pot under cold water to remove the foam, this step is also the key to removing the fishy pork ribs, and it must not be missing. Wash the green peppers and shiitake mushrooms, cut them into large pieces, and set them aside. Peel the potatoes and carrots and cut them into hob pieces, and soak the potatoes in water to prevent oxidation.

Clean the foam on the surface of the pork ribs with warm water, heat the oil in the pot, fry the garlic and ginger to bring out the fragrance after the oil is hot, and stir-fry the pork ribs in the pan a few times. Remember not to put too much oil, otherwise the ribs will be very greasy.

We pour sugar, light soy sauce and cooking wine into the pot.

Star anise, peppercorns, green onions, garlic, enough water to cover the ribs. Be sure to pour boiling water into the pot, otherwise the ribs will expand and shrink due to the cold water.

will be firewood when eaten. After boiling over high heat, simmer over medium-low heat for 30 minutes, at this time the ribs are basically soft, we pour mushrooms, potatoes, and carrots into it and continue to simmer for 20 minutes, pour a little salt into it to taste, and finally add green pepper pieces and stir-fry a few times.

Be sure not to turn the potatoes frequently after putting them in, otherwise the potatoes may crumble completely into small pieces. The pork ribs stewed in this way have no fishy smell and taste tender and tender. If you like spicy food, you can add a few dried chili peppers to the stew of pork ribs to increase the taste.

In fact, it is not only stewed pork ribs, such as stewed mutton, stewed beef, etc., which need to be blanched before making, only in this way can the blood in the meat be boiled out. If you don't want to blanch, you can also soak the meat in water for half an hour to an hour or so in advance, and change the water three times in the middle, which can also have the effect of removing the fish.

It may be that the pork ribs were not soaked in cold water or blanched in hot water when they were stewed, and cooking wine, ginger and garlic were not put in when making pork ribs, so the fishy smell was particularly strong. It should have been a problem when you first started cooking the ribs.

Because when you make pork ribs, you don't marinate the pork ribs with cooking wine in advance, and you don't blanch them in advance, so the fishy smell is particularly strong. When making pork ribs, be sure to marinate them in cooking wine, and then stir-fry the pork ribs with oil to bring out the fragrance.

The ribs are not blanched, so you need to put the ribs in a pot and add ginger slices and green onions before making them, and blanch them with hot water, so that you can effectively avoid the fishy smell.

Many people will have a large fishy smell when stewing pork ribs, this is because the pork ribs purchased back are not blanched in time, so if you want the ribs to have no taste, then you must blanch the ribs, and at the same time add an appropriate amount of cooking wine to the water.

as well as ginger slices. <>

1. Blanch and stir-fry

Whether it is pork ribs or some other meat, there will be a particularly fishy situation, which is very normal, and it can also reflect the freshness of the meat, but many people are not very good at stewing ribs, so the stewed ribs are fishy and unpalatable, making people have no appetite, which wastes the ribs. So you can ask your parents in advance, you can also search for some tips on the Internet to remove the fishy, the common trick to remove the smell is to buy back the ribs into a pot of cold water, put some ginger chili peppers in the pot, you can also put in some cooking wine, white vinegar, etc. have a good effect on the fish, in addition to the blanched pork ribs fished out, through the cold water, put aside for later use, so that the cooked ribs have no fishy smell, but also can ensure the taste of the ribs. <>

Second, the method of stewing pork ribs

In addition, pour out the water in the pot, wash the pot, put the pork ribs on the side into the pot for stir-frying, you can add some salt appropriately, if you feel that there is a faint fishy smell on the ribs, then you can add some cooking wine and stir-fry until the ribs change color, so as to take them out. Prepare a pot, put the ribs in the pot, add the appropriate amount of hot water, or you can choose according to your favorite side dishes, cut your favorite side dishes into pieces and put them in the pot, cover them and simmer, and after an hour, you can smell very fragrant. <>

III. Conclusion

At this time, you can taste the taste of the soup appropriately, and if you feel that it is too light, you can add some chicken essence appropriately.

Or monosodium glutamate.

You can also add some salt appropriately to ensure that the ribs are stewed.

At this time, you can choose to put the ribs in the pot, put a little more ginger to stew again, or you can choose to wrap the ribs in plastic wrap and put them in the refrigerator for refrigeration.

You need to bring the ribs for cleaning, try to soak the ribs in cold water, so that you can soak a lot of blood, you need to blanch it in hot water before making, so that you can remove part of the taste, and you can put ginger slices when cooking the ribs, which can also remove the fishy smell.

The stewed pork ribs have a big fishy smell, because you didn't add some cooking wine to the ribs, and you didn't put some ginger slices, so it will cause a fishy smell, you can put two more ginger slices, and then boil it.

The main reason is that we didn't remove the smell when we did it again, we can cut the ribs first, then pour some cooking wine and green onions, ginger and garlic into the water, and then boil the blood foam out, so that we can remove the smell well.

Because the ribs are not blanched. And ginger is not added.

Large pieces of ginger and shallots, wrapped in cotton cloth, thrown inside, and then boiled, the ginger and shallots are deodorized.

Removal method: 1. Rinse the ribs under the faucet, which takes 15 minutes to remove part of the bloody smell.

2. After the ribs are washed, soak them in clean water for 30 minutes, and turn them several times halfway. At this time, you can see that the water gradually turns red, the blood in the ribs bubbles out, and the color of the ribs gradually turns white.

3. Put an appropriate amount of water in the pot, add ginger slices and cooking wine.

Add the pork ribs and cook for 3-5 minutes without covering, turning them halfway. At this time, you can see that there is foam overflowing from the surface of the ribs and in the bones, which is also the source of fish.

4. Blanched pork ribs rinse the surface with clean water to remove the foam on the surface, and then the pork ribs become fragrant and odorless.

How to stew nutritious and deliciousBone broth

1. Pot under cold water. Before putting the bones into the pot, wash them and blanch them again. Blanching removes dirt, blood foam, and most of the purines.

When stewing soup, you should put cold water in a pot, add enough cold water at one time, and slowly warm it, and then boil it over low heat for 2 hours, so that the protein can fully dissolve into the soup, and the soup will taste more delicious.

2. Find a good partner. Stewing bone broth with vegetables not only increases the nutrients but also makes it taste better. For example, lotus root has the effect of nourishing the stomach and nourishing yin, strengthening the spleen and invigorating qi, and making soup with pork ribs can strengthen the spleen and appetize; The corn smells fragrant and is cooked with pork ribs to help increase appetite and reduce greasy feeling.

Kelp contains alginate, alginic acid and other substances, which help lower blood pressure and lipids, and make soup with pork ribs, which helps to reduce the body's appetite for saturated fat and cholesterol.

absorption; Winter melon has the effect of moistening the lungs and rejuvenating the lungs, clearing heat and diuretic, and the propylene glycol contained in it.

It can effectively inhibit the conversion of sugars into fat, and is perfect for making soup with pork ribs.

3. Add vinegar to an appropriate amount. From the perspective of nutritional acquisition, when stewing bone broth, after the water is boiled, an appropriate amount of vinegar can be added, because vinegar can dissolve the phosphorus and calcium in the bones into the soup, increase the nutrition of the soup, and benefit the stomach.

Absorb. The above content reference: People's Daily Online - How to stew nutritious and delicious bone broth.

When simmering pork ribs, add a few pieces of washed orange zest to the pot to remove the odor and greasy feeling while making the soup more delicious.

General steps to stew pork ribs:

1. Cut the ribs and blanch them in boiling water to remove the blood.

2. After taking it out, boil the boiling water, put the blanched pork ribs in, green onions, ginger, peppercorns, and a little spice, and cook over low heat. Add a little salt during the period to make the ribs flavorful. Until the meat of the ribs can be pierced with chopsticks, it is basically cooked.

3. At this time, you can put some vegetables in it and stew it with pork ribs. After the vegetables are stewed, the soup is reduced on high heat, and the appropriate salt and monosodium glutamate are added to the pot.

Tips for stewed pork ribs that are easy to rot:

Stewed pork ribs with a little vinegar can make them easy to cook. It can dissolve the calcium, phosphorus, iron and other minerals in the ribs, which is conducive to absorption and has higher nutritional value.

Generally, everyone stews pork, because pork has a wide audience, and the reasons for the fishy smell of pork are as follows;

1. Pig health and disease. Healthy pork is of good quality, and sick pork is of poor quality and is not tasty. Healthy pigs are relatively light even though they have a taste, and pigs with diseases are certainly not as good as healthy ones, and pork is also not fresh and has a strong fishy smell.

2.Safety and drug residues. Drug residues such as sulfonamides not only significantly reduce the flavor quality of meat products, but also affect the safety of meat products.

3.Animal habits and the environment in which they are raised. The quality of meat is closely related to the way animals are fed and the environment in which they are raised.

If the animal is in a state of stress, the meat quality will be significantly reduced, and the skanin (3-methylindole) in the environment is the main reason for the formation of pork odor. Therefore, concentrating on animal welfare to reduce stress and eliminate odors and ammonia in the barn can significantly improve pork quality.

4. Food. Pig diet is also one of the important factors affecting the quality of pork. The abundance of VE in the diet can significantly improve the flavor quality of the meat, while too much fishmeal in the diet can cause the fishy smell of the meat and reduce the flavor quality.

Pig food is generally simple and vulgar, and it is eaten very casually, such as pigweed and cornmeal, which are all reasons that affect the taste of pork.

5. Pig breeds. A moderate amount of intramuscular fat is beneficial for increasing the taste of pork. There is a correlation between pig breeds and fat content in muscle.

China's landraces have higher muscle fat content and better taste. When making lean pork, you can fry most of the fat in the pan before frying it. You can also increase the fat between the muscles to improve the sense of taste.

Stewed pork stew pork ribs have a fishy smell, which is not processed well before the meat is cooked, and it is best to soak the raw meat in clean water for about half an hour before cooking, so as to remove the blood.

Cleanly prepared meat stews so that they don't get fishy.

Soak in water first (more water), then blanch (cold water, low heat, ginger cooking wine). Skim off the foam until it no longer produces foam and no more blood. Don't blanch the water for too long, it will cook until the fishy water enters the meat and the smell is back.

Because the meat and pork ribs themselves have a fishy smell, you can put some ginger in to remove the fishiness.

It may be that the marinating time is not enough, so it has a fishy smell that cannot be removed.

Because the meat smells fishy, you may not have gotten rid of the blood before.

When we stew meat, the meat is cleaned first, and then the meat is cleaned, we first take out the meat, control the moisture, and then we connect a basin of water, in the water, you can add some flour, we stir, stir evenly and then put the meat in it and clean it again, because the starch in the flour is also very much, and the meat is cleaned in the flour water is also able to absorb some impurities and blood in the meat, and the smell of the cleaned meat will be reduced greater. After we wash the meat with flour water, we rinse the flour with water, and then rinse it and then blanch it, so that the fishy smell of the meat can be greatly reduced.

You need to buy fresh pork ribs from the early morning vegetable market, cover the pot and cook until it boils.

This is because the ribs may not have been cleaned when they were processed, or the flavor may not have been removed.

Because all the meat itself has a fishy smell, it is made with that taste.

It may be that the ribs were not cleaned when they were processed, so they smelled of meat.

The meat itself has a fishy smell, so it is necessary to filter the meat foam with hot water.

Because it is not cooked, and the meat has a fishy smell.

The breed of pigs is a problem, and the fishy smell of pork is heavy, and some of them have no fishy smell if you get them down casually.

1. When stewing pork ribs, the fishy smell is very strong, you can use cooking wine to heat the pot over high heat to blanch the fishy smell and blood water of the barrel bones; In addition, you can put an appropriate amount of ginger slices in the soup, so that the fishy smell of the soup is basically removed.

2. First wash the bones and soak them in cold water for about half an hour, put a few slices of ginger slices that have been patted, blanch them in boiling water before boiling, use boiling water when boiling, and put ginger slices cooking wine when boiling.

3. After heating the oil in the pot, add ginger and garlic, stir out the fragrance, and then pour the meat into it and fry for a while, so that there will be no fishy smell.

Stewed pork ribs are not blanched.

Large pieces of ginger and shallots, wrapped in cotton cloth, thrown inside, and then boiled, the ginger and shallots are fishy.

Recipe for pork rib soup.

Quasi-fiber blind preparation materials: pork ribs, corn, lotus root root, ginger, coriander, salt, green onion.

Practice: 1. Cut corn into pieces, lotus root into pieces, and ginger slices are ready and put into a dish for later use.

2. Blanch the ribs in water to avoid overcooking.

3. Put all the vegetables in the pressure cooker, cover the vegetables with water, add salt, and put ginger.

4. Prepare coriander and green onions, cut the green onions into small pieces, cut them into small pieces, and also cut them into small pieces.

5. Press in a pressure cooker for 30 minutes. Once the air is released, add the coriander and simmer slightly.