Selecting and Blanching Meats for Soup Preparation

When preparing delicious herbal soups, selecting the right meats is crucial. Chicken, pork ribs, and lean pork each offer unique flavors and nutritional benefits, adding depth and health benefits to the soup. Chicken is loved for its tender and juicy texture, making it particularly suitable for nourishing the body. Pork ribs provide rich collagen, making the soup more flavorful and beneficial for strengthening bones. Lean pork is an excellent source of high-quality protein, effectively boosting energy and vitality.

The purpose of blanching is to remove blood and impurities, making the soup clear and reducing any unpleasant odors. Through proper selection and blanching techniques, these meats can fully release their flavors and nutrients, resulting in a clear, delicious soup with excellent nourishing effects. Here are the steps to prepare these meats:

Chicken

How to choose

• Select fresh chicken with a light pink color and no odor
• Choose whole chicken, chicken breast, or chicken thighs; Silkie chicken is especially good

Blanching steps

1. Wash the chicken, remove internal organs, skin, and excess fat
2. Place the chicken in a pot of cold water, add ginger slices and scallion sections
3. After the water boils, continue cooking for 1-2 minutes
4. Remove the chicken and immediately rinse with cold water

 

Pork Ribs

How to choose

• Select fresh pork ribs with pink, glossy meat and white or light yellow bones
• Prefer meatier parts like backbone or spare ribs 

Blanching steps

1. Wash the ribs, remove excess fat and blood
2. Place the ribs in a pot of cold water, add ginger slices and scallion sections
3. After the water boils, continue cooking for 2-3 minutes
4. Remove the ribs and thoroughly rinse with cold water
5. Pat the ribs dry with kitchen paper

 

Lean Pork

How to choose

• Select fresh lean pork with uniform pink color and glossy appearance
• Prefer parts with fine texture, like hind leg or loin

Blanching steps

1. Wash the meat, remove surface blood and impurities
2. Cut the meat into approximately 3-4 cm cubes
3. Place the meat in a pot of cold water, add ginger slices and scallion sections
4. After the water boils, continue cooking for 1-2 minutes
5. Remove the meat and thoroughly rinse with cold water

 

❗️Important Notes❗️

• Cold water rinse: Immediately rinse the blanched meat with cold water to remove foam and keep the meat tender.
• Time control: Blanch chicken and lean pork for 1-2 minutes, ribs for 2-3 minutes, to avoid overcooking and affecting texture.
• Hygiene: When handling meat, keep the environment and tools clean to avoid cross-contamination.

 

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