The ribs soup should be boiled in hot water or cold water. For fresh ribs, cold water is needed for both blanching and boiling. For frozen ribs, cold water is used for blanching, and hot water is used for boiling. Only in this way can the taste of food materials be restored to the greatest extent.
Generally, when making meat dishes, it is usually necessary to blanch water. This step is very key. It can drain the blood and water in the ribs, so that the boiled soup has no unpleasant smell, reduce the loss of nutrients, and ensure that the meat is delicious and the soup is clearer.
However, when it comes to using hot water or cold water to cook the pot, it is necessary to use cold water for fresh ribs, whether blanching or boiling. As long as the soup boiled in this way has no peculiar smell, it can also allow the blood to slowly penetrate out, and the taste is better.
The frozen spareribs are still boiled with cold water, but when the blood and some other dirty things come out, hot water will be used to put them into the pot again, which can restore the ingredients to the original state to the greatest extent, and the boiled soup is close to the taste of fresh spareribs soup.