The longer you simmer the bones, the stronger the aroma becomes, resulting in a clear and savory broth.

Pork ribs are one of the tastiest and most expensive parts of the pig. From pork ribs, we can make many different dishes such as grilled, sweet and sour stir-fried, and soup.

Experts say that pork ribs are rich in protein, calcium, and other essential nutrients good for health. Usually, when making soup, we simmer the ribs for 1-2 hours to get a sweet and clear broth. But even if you have prepared the ribs carefully, when cooked, they can still have a strong smell, tough texture, and not be tender and delicious.

One of the reasons why the taste of the ribs is not so good may be because you have done it wrong. When simmering the rib soup, don’t just blanch the ribs with hot water, but also do these 2 steps:

Soaking the ribs

You wash the ribs with salt or a little baking soda after buying them. Then, cut them into bite-sized pieces. You continue to soak the ribs in warm water for about 1 hour. Every 15 minutes, change the water once.

Doing this will help the blood and impurities in the ribs completely come out, thereby reducing the unpleasant smell and strong blood taste. When the ribs have soaked enough time, put them into a pot, add cold water along with fresh ginger, spring onions, cooking wine, and bring to a boil, then turn off the heat.

You pour the ribs into a basket, rinse them with cold water to make the ribs clean and remove impurities, and also help to remove the gamey taste better.

Add salt

Seasoning is also very important. Most people add salt right from the step of stir-frying the ribs. But adding salt too early inadvertently makes the meat dry and not delicious.

The appropriate time to add salt is when the rib soup is cooked, about 10 minutes before turn off the heat. Experienced chefs say that if you add salt too early, the water in the ribs will separate. At this time, the meat contracts, the delicious aroma is locked inside, so the meat is no longer delicious after simmering.

Delicious dishes from simmered rib soup

Pumpkin and rib soup

This soup is not only delicious but also nutritious. The yellow pumpkin is eye-catching, mixed with fresh green spring onions and fragrant ground pepper.

The rib broth is clear, naturally sweet. The ribs are cooked until tender, so they are very easy to eat. Combined with the crispy and sweet pumpkin, just enough seasoning. A hot bowl of soup will make the meal more warm and cozy.

Papaya and rib soup

Yellow papaya combined with nutritious pork ribs creates a flavorful soup.

The ribs are carefully prepared and simmered for a long time, so the soup has a sweet and slightly fragrant taste, not fishy. The papaya is crunchy and sweet, eaten with hot rice is delicious.

Taro and rib soup

The fragrant smell of taro and rib soup can awaken all your senses. The taro has a sweet and starchy taste combined with the natural sweetness of the ribs, making the soup delicious and irresistible. The taro is soft, the meat is also tender and easy to eat, suitable for the whole family to enjoy.

The post https://meo.tips/food-receipt/the-longer-you-simmer-the-bones-the-stronger-the-aroma-becomes-resulting-in-a-clear-and-savory-broth/ appeared first on Meo.tips.

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