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Anonymous users2024-02-12Many 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.
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Anonymous users2024-02-11At 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.
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Anonymous users2024-02-10You 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.
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Anonymous users2024-02-09The 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.
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Anonymous users2024-02-08The 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.
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1) Cut the pork ribs into small pieces and blanch them in hot water for 2 minutes to remove the blood foam and blood water; 2) Put oil in a wok, add 2 tablespoons of sugar, stir-fry until the sugar color, add the blanched pork ribs and stir-fry to color the ribs; 3) Add water to the pork ribs pot, submerge the pork ribs with the amount of water, add anise (i.e. star anise, big ingredients), Sichuan pepper, cinnamon, and bay leaves, burn over high heat until the soup boils, add cooking wine, soy sauce, and salt, turn off low heat and simmer; 4) Cut the potatoes into hob pieces, simmer the ribs for 20-30 minutes and add them to the pot, also letting the soup cover the potatoes; 5) After adding the potatoes for about 20 minutes, turn on the high heat to reduce the juice and pour sesame oil out of the pot. Instructions: 1) Don't overdo too much spices, usually 500g of pork ribs need a piece of anise, 10-20 peppercorns, 3-5g cinnamon, 2-3 bay leaves, there are also cloves, usually the amount of cloves does not exceed 2 grains; 2) If you like to eat fried potatoes first, you can also fry the potatoes slightly before simmering them in the pot, and the degree of frying is usually a slight browning of the edges and corners on the surface of the potato pieces.
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