What I am most looking forward to at the New Year's Eve is steamed pork ribs with rice flour and braised pork with plum vegetables. Among them, the bones of steamed pork ribs are particularly easy to peel off, and the meat is instant in the mouth. If steamed with sweet potatoes, it will have a sweet taste. Steamed pork ribs will not be as fat as steamed pork, and they will be soft and chewy. Followed by braised pork with plum vegetables, my favorite is the plum vegetables inside, especially when I eat. These two dishes can't help but eat a lot every New Year, and they will only be eaten every day during the New Year.

Steamed pork ribs with powder:

1, prepare pork ribs for blanching, and use cooking wine to remove fishy smell.

2. Prepare pickling after removing fishy smell 10 minute, one bottle of soy sauce, two bottles of soy sauce, three bottles of oyster sauce, a little salt, bean paste,

3. Add steamed pork rice noodles to wrap each rib, and then add potatoes or sweet potatoes according to your own taste.

4. Steam in a pot for about 1 hour.

Braised meat with plum vegetables:

1, prepare pork belly, plum, onion, ginger, cooking wine and soy sauce.

2, prepare a whole piece of pork belly, plum, onion, ginger, cooking wine, soy sauce, soy sauce.

3. Put the pork belly in the pot and fry it with the skin facing down until it is nearly brown.

4. Cook the fried pork belly in water again, add the onion, ginger, star anise, cinnamon and cooking wine, and then turn to low heat for a while to continue cooking.

5, after cooking, take out and add soy sauce to color, and tie some small holes in the pigskin.

6. Put the meat slices down and fry them in the pot until they are brown. Take out the slices and put them on the plum vegetables (dried plum vegetables are fried with shredded ginger).

7. Add soy sauce, soy sauce, and white sugar.

8. Put it into a pot and steam it. After steaming, it will be inverted in the plate.