The Chinese New Year is coming soon. Are your New Year’s Eve dinner menus ready? What dishes have you prepared for the New Year’s Eve dinner? Let’s show them to your family when you go home. Our family’s New Year’s Eve dinner is not complicated, but a few basic essential dishes are indispensable, such as chicken, fish, pork, green beans, etc. These seemingly ordinary and homely ingredients, every dish that appears on the New Year’s Eve dinner table has its own auspicious meaning. There is another dish that is indispensable for our New Year’s Eve dinner: pork ribs. The ribs are all in small sections, which means rising higher and higher.

Every family has its own way of eating pork ribs for New Year’s Eve dinner. Our family generally likes to cook braised pork ribs, braised pork ribs with rice cakes, sweet and sour pork ribs or steamed pork ribs. No matter how it is made, it has its own unique flavor and is loved by the family. Spare ribs, a seemingly ordinary home-cooked ingredient, actually require special skills in cooking. If the method is not right, the cooked ribs will not only have a fishy smell, not easy to taste, but also be old and woody, and taste very bad.

When cooking ribs, many people have their own way of doing it, and they are accustomed to blanch the water as the first step. This step is what many people do when cooking many meat ingredients. In fact, there is nothing wrong with this, because blanching can force out the remaining blood in the meat and clean the blood foam, so that the cooked meat will be more fragrant. But it is also necessary to differentiate between approaches. Take the pork ribs as an example. Whether the ribs need to be blanched depends on how they are cooked. For braised pork ribs, pork rib soup and other methods, you need to blanch them first, so that the stew will be more fragrant; but for sweet and sour pork ribs, steamed pork ribs, etc. For ribs, etc., you need to marinate the ribs first, and blanching is not recommended. Because the pork ribs have become tight after blanching, it is no longer easy to taste when you add ingredients to marinate. Therefore, we can use the method of soaking in water to remove the blood, soaking and rinsing to remove the blood, and then add the ingredients to marinate. The ribs cooked (steamed) in this way are more delicious and tender. Next, I will share two ways to make pork ribs to teach you the difference between blanching and not blanching. The pork ribs cannot be missed in New Year’s Eve dinner. When braised or steamed, do you need to blanch them first? Make no mistake; when cooking pork ribs for New Year’s Eve dinner, do you need to blanch them first? Remember this tip and you can’t go wrong with delicious ribs.

Braised Pork Ribs

Prepare ingredients: appropriate amount of pork ribs, appropriate amount of garlic and ginger, and appropriate amount of aniseed. Ingredients: A little oil and salt, a little light soy sauce, an appropriate amount of rock sugar, and a little oyster sauce.

1. Clean all ingredients and blanch the ribs in cold water. (Because it is a braised method, the stewing time is relatively long, and you need to blanch it first to remove the blood).

2. Blanch the ribs in a pot with cold water, bring to a boil, cook out the blood foam, scoop out, rinse and set aside.

3. Heat a pan, add a little oil to moisten the pan, and fry the blanched ribs.

4. Fry the ribs until both sides are golden, add the ingredients and aniseed and stir-fry until fragrant. Add an appropriate amount of rock sugar and water to cover the ribs, and bring to a boil over high heat.

5. Then pour the ribs into the rice cooker and cook, which is more convenient and quick. Just press the cooking button to finish a program.

If there is still a lot of soup, you can take out the wok over high heat and reduce the soup to a thick consistency before serving on a plate. In this way, a braised pork ribs with full color, flavor and flavor is ready.

Steamed pork ribs with barbecued pork sauce

Prepare ingredients: spareribs and a spoonful of barbecued pork sauce. Ingredients: one spoonful of cooking wine, one spoonful of light soy sauce, one spoonful of oyster sauce, and appropriate amount of cornstarch.

1. In the first step, soak in clean water for 15 minutes and rinse thoroughly. You can change the water during the soaking process so that the soaked ribs will be cleaner. (This is steamed pork ribs. It is not recommended to blanch the ribs. After blanching, the ribs will become tight and will lose the flavor after marinating, and the taste will be old).

2. Wash the soaked ribs and put them on a plate. Add a spoonful of cooking wine, a spoonful of light soy sauce, a spoonful of oyster sauce, a spoonful of barbecued pork sauce and an appropriate amount of cornstarch. Stir evenly and marinate. It is recommended to marinate for a longer time, 40 minutes, so that the ribs will be more flavorful. (On cold days, marinate at room temperature. On hot days, it is recommended to refrigerate and marinate in the refrigerator, or mix well before going to bed and refrigerate and marinate overnight).

3. After the water is turned off, put the steam in the back pot, put the ribs into the pot and steam for about 12 minutes. (Determine the steaming time according to the size of the ribs. It is not recommended to steam for too long, otherwise the ribs will become old).