Shanghai Scallion Grilled Ribs
Overview
Grilled ribs with green onions. An eternal Shanghai classic. It is the Shanghai side dishes that every Shanghainese has an everlasting memory of their family, their mother, and their grandma. It is the most common aroma of food in Shanghai alleys. The aroma of green onions and the aroma of pork ribs cooked in soy sauce spread everywhere. The little girls in the alley didn't need to be told to go home for dinner. They all came back one by one to look at the stove and the steaks cooking in the pot, wondering which bigger steak they would eat later. A foreign student who studied in Shanghai asked him what was the best food in the cafeteria and what he wanted to eat the most. The answer is definitely a big row. Only in the kitchens of Shanghainese can the non-boneless ribs show their domineering and boldness that is different from other Shanghainese dishes. The meaty and bone-flavored ribs cannot be cooked with the bones removed, nor does it taste as satisfying as chewing on the bones. The big bowl of noodles with big soup in Shanghai noodle restaurants is the favorite of many people! Once upon a time, whether the food was good or not was the standard to measure a Shanghai housewife and cooking aunt! Childhood memories, the taste of old Shanghai, and even the must-order meat dishes in fast food boxes. Taxi drivers’ first choice for fast food. A classic among classics, classic dishes of old Shanghai that can be enjoyed in restaurants or on the streets. Grandma’s favorite dishes are her grandchildren’s favorite dishes. A taste of Shanghai that you can never get in a big hotel.
Tags
Ingredients
Steps
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Wash the bone-in pork chops and drain them thoroughly. (I bought it from Metro. The pork chops are very solid. There are two pieces in a box. One piece is 2 centimeters thick. In the Shanghai wet market, the chefs usually cut it into about 1 centimeter to 1.2 centimeters. Here in Guangdong, they all buy it with the bones removed. The bones are used to make soup and the meat is removed and sold. It is rare to see excitement in Metro!)
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Gently tap both sides of the pork chop with the back of a knife to loosen the meat.
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Pour a small amount of salad oil into the pan. When the oil temperature is 80% hot, turn to medium heat and fry the large steaks. Fry until both sides of the steak are lightly browned and take out.
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Add half of the washed and chopped green onions to the pot as a base, and top with large ribs.
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Then put the other half of the chopped green onions on the large rib noodles and top with the chopped onions. Pour in an appropriate amount of cooking wine (about one tael) and a little dark soy sauce. Appropriate amount of light soy sauce (can be more. Don’t add salt and MSG), a small amount of sugar and black pepper. Pour in two more bowls of water. (The soup slightly spreads over the large spaghetti noodles)
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Cover the pot and cook over medium heat for about 15 to 20 minutes. During this period, you can open the lid and pour the soup onto the rack with a spoon. You can also use a spoon to push the rack to prevent it from sticking to the bottom.
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When the meat begins to fragrant and the soup reaches 20%. The braised pork ribs with green onions are basically done. Use a spoon to repeatedly pour the sauce onto the noodles, and repeat for 1 to 2 minutes. You can leave more soup in the pot, it is the best soup base for bibimbap and noodles!
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Plate and serve. The onions are fragrant and appetizing.
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The meat is tender but not old, and the sauce is fragrant and fragrant.
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No salt or MSG is needed, and the natural flavor of the meat is fully stimulated.
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It’s a feast to eat, just two pieces per person!
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Onions are also good! At this time, the green onions are already soft and glutinous, and the sauce is very delicious! It tastes great when cooked with rice and noodles, and as a soup base!
