Blanching is an important step before cooking the ribs, which not only removes blood and impurities from the ribs, but also reduces the foam generated during stewing, resulting in a clearer soup with a purer taste. The process of blanching is simple, but the details are properly handled, which can greatly improve the quality of the pork rib soup.
First and foremost, it is crucial to clean the ribs. This step can help remove dust and impurities from the surface of the ribs. When washing, you can rinse the ribs repeatedly with running water to make sure there is no dirt left. Once cleaned, soak the ribs in cold water for a while, which will further help drain the blood from the ribs.
Next, prepare a pot of water with enough water to make sure the ribs are completely covered. Remove the soaked ribs and place them in boiling water. This step should be swift to prevent the ribs from being overcooked in hot water. Once the water is boiling again, depending on the size and thickness of the ribs, the timer begins. In general, the blanching time is controlled between 5 and 10 minutes.
The blanching time should not be too long, because too long time will cause the protein in the ribs to coagulate, and the meat will become firm, which will affect the subsequent cooking effect. Blanching for too short may not adequately remove blood and impurities. Therefore, it is very important to know the time of blanching to ensure the quality of the pork rib soup.
Immediately after blanching, remove the ribs with a colander and quickly rinse them in cold water. This step is to quickly stop the cooking process of the ribs and maintain the firmness and texture of the meat. The rinsing of cold water also helps the ribs cool down quickly, making it easier to cook.
After blanching, the ribs are ready for the next cooking. Depending on your personal taste and recipe requirements, you can use pork ribs for a variety of cooking methods such as stew, braised and steamed. Blanched pork ribs not only taste better, but also have better nutritional value. Therefore, blanching is an indispensable step in making a delicious pork rib soup.