How to choose sweet and sour spare ribs and how to soak the spare ribs in blood water

There are countless delicacies in China, and its history and culture are long and profound. Moreover, the definition of delicacies is unlimited. Sweet and sour spare ribs have both the fragrance of spare ribs and the sweetness of sugar. They are usually eaten during festivals and Chinese New Year. Let's take a look at the choice of spare ribs in this dish!

How to choose the ribs for sweet and sour spare ribs

Choice of spareribs

Spare ribs are the main ingredient for this dish, so it is very important to choose the right kind of ribs. Spare ribs are actually divided into large ribs, small ribs, ribs and baby ribs. Although they are all called ribs, their cooking methods are different.

Spare ribs: Actually, they are the spine that we usually see in the market. They are the bones connected to the tenderloin. There is a bone cavity in the middle, so they are also called cavity bones. Spare ribs are suitable for making braised spine and also for stewing soup.

Spare ribs: Spare ribs are located below the ribs and spare ribs. Spare ribs have a thicker layer of meat on the bones and are also crispy, so they are more suitable for steaming, stewing, frying or roasting. Spare ribs are widely used in cooking.

Ribs: The ribs in the chest area are called ribs. Since the ribs in this area are relatively large, sellers will cut off the ribs and sell them separately. Therefore, the ribs usually referred to are not all ribs, but the remaining part after the ribs are cut off. One side of the ribs is connected to the spine, so its bones are thicker than those of the ribs. The meat layer of ribs is relatively thin, the meat is relatively lean and the taste is relatively tender, which is more suitable for stewing. In addition, the tender ribs in the middle of the ribs are most suitable for roasting, and the thicker part of the meat layer is more suitable for steaming, frying or braising.

Spare ribs: After reading what spare ribs are, friends must know what spare ribs are. In fact, spare ribs are also part of the spare ribs. The meat layer of this part of the ribs is very thick, and there is a piece of pork belly connected to it through a thin layer of oil. It is a rib with rich fat and the most tender meat. Therefore, it is suitable for frying, stewing, roasting or braising, etc., but one thing is that the dishes made will be slightly greasy.

How to soak spareribs in blood water

The ribs can be soaked in clean water, but it will take a long time. You can also sprinkle a little alkaline noodles and a little clean water on the ribs, mix well, and then wash them with clean water. This method takes a short time and the effect is also good.

Why do you need to soak the ribs for 20 minutes?

Because there are very few seasonings in the making of sweet and sour spareribs, soaking them in clean water first is to remove the blood and reduce some of the fishy smell. After soaking, the ribs are still not completely free of blood. Blanching can remove the remaining blood foam, and adding ginger slices during blanching can better remove the smell and enhance the flavor. At the same time, blanching has already cooked the ribs, and the cooking time of the finished product is also faster.

Related News

It is best to choose small ribs, which will make them look more beautiful;

If you like sour taste, the ratio of vinegar to sugar is 4:3. If you like sweet taste, the ratio of sweet to sour is 4:3.

Please note that you must not add MSG, chicken essence or other flavor-enhancing seasonings to this dish, otherwise the dish will have a strange taste.