No.

Blanching ribs is to remove the blood in the ribs, remove too much bloody flavor, not blanching will greatly reduce the delicious ribs. Chopped ribs, cold water blanched in a pot, fish out and then add ingredients and spices, can make the best flavor of ribs. Ribs can be made into sweet and sour ribs, salt and pepper ribs, spicy ribs and other delicacies. Raw ribs that are not consumed need to be sealed in a plastic bag.

Ribs blanching notes

Ribs blanching is best done with cold water in the pot: when blanching, the ribs are added to the pot at the same time as the cold water. Because the ribs are larger in size and need a longer time to heat up, heating them in a hot water pot will result in the phenomenon of undercooking the inside and overcooking the outside.

Ribs if placed in boiling water heating will immediately shrink outside, the internal learning and fishy flavor is difficult to exclude, so it must be heated from the cold water, halfway turn several times, so that it is uniformly heated, boiled early fish out can not be overheated.