How to cook pork ribs with scallion in Shanghai?

Let's talk about this Shanghai dish. Roasted with onions, every time you finish eating, there is no soup left! Because soup is used for bibimbap or noodles, it's great for thieves to eat it!

This big row tastes very delicate. Be sure to take a big bite, chew it slowly in your mouth and savor it carefully, so that you can taste the meat mixed with onions in this big row of roasted onions!

Composition details

Pork chop, shallots, ginger, salt, sugar, chicken essence, Chili powder, pepper.

1, slice ginger and garlic, wash shallots and cut into large sections.

2. Add half a bowl of cooking wine, 1 tablespoon of sugar, half a spoonful of salt, Chili powder, pepper powder and soy sauce, and add water to mix well.

3. After washing the big row, pat it gently with the back of the knife (you won't feel hard when eating).

4. Add ginger and garlic, cooking wine, salt, Chili powder and pepper and marinate for 20 minutes. The longer the pickling time, the better. )

5. Drain the marinated big row, pat the upper starch evenly, pour oil into the pot and heat it, then put it into frying.

6. After frying into golden brown, clip it out and control the oil.

7. Put the remaining oil in the pot, ginger, garlic and onion into the pot and spread it.

8. Then discharge the fried pigs. The oil temperature in the middle is relatively high, so putting the fat layer in the middle will not make you feel greasy. (pictured)

9. Then spread the onion evenly on the big row and pour the juice.

10, cover the pot and stew for 15 minutes. Remember to open the lid and turn it over half. When the soup is thick, you can serve it.

1 1, it tastes, it tastes really good!