When cooking sparerib soup, how can I get rid of the fishy smell?

In daily life, many parents often make sparerib soup in order to supplement their children's nutrition and make them grow taller quickly. Especially in cold winter, it is best to drink a bowl of hot sparerib soup. Today, I recommend a simple and easy-to-use corn sparerib soup, which is not only nutritious, but also delicious.

Some netizens said that when they were stewing sparerib soup, no matter what method they used, the stewed sparerib soup always smelled fishy and was difficult to swallow. In fact, this sparerib soup needs no skill, just pay more attention to these details before cooking, and you can make a delicious sparerib soup. No matter what soup you stew, you must pay attention to boiling the bones in cold water before cooking the soup, so as to remove the blood from the bones. Soup always smells like fish, largely because of the blood foam in the bones.

In the process of making soup, these blood bubbles are boiled out, thus forming a fishy smell and affecting people's appetite. First, wash the fresh ribs with cold water and put them into the pot. Add some cooking wine, onion and ginger and blanch. When the water is about to boil, use a spoon to skim off the floating foam in the pot, which is the main source of fishy smell, then take out the ribs and wash the floating foam off them. Put the washed ribs in a casserole and add some hot water. Hot water must be used here. If the soup is made with cold water, the meat quality of the ribs will not be soft and rotten, and it is not easy to stew the umami flavor in the ribs into the soup. So you need to heat the water to make soup.

Then add the right amount of onion and ginger, and other seasonings and condiments are not needed. Then cook over low heat for more than half an hour. Add chopped corn and carrots when taking out the pot, then cover the pot and stew until the dish is cooked. Add some salt and pepper to taste before cooking, and sprinkle some chopped green onion or coriander. Don't add salt in advance in the process of cooking soup, otherwise it will destroy the calcium in the bones.