Braised Pork Ribs
by Fatty Mushroom
Favorite
Difficulty
Easy
Time
15m
Serving
3
One shot, two deep-fried, three-cooked, three steps to create a gluttonous meat party must love: Shanghai braised big row, big brand, stupidly unclear. Shanghai, this group, the favorite is to count it. What are the characteristics of Shanghai cuisine? Four words floated past, thick oil red sauce...
When I was young, my favorite was Dad’s braised pork ribs. The meat was tender, juicy and full of flavor. With a bowl of Yangchun noodles, it turned into a signature large row noodles in a second. For my friend who doesn't like noodles, I can also eat well at home. To make a delicious braised steak, there are three main elements: one shot, two deep-fried and three-boiled.
With one beat, the meat must be loosened with the back of the knife, and the back of the knife should be hammered along the vertical direction of the fiber to destroy his fiber, so that the large row will be tender. For the second frying, starch must be added before frying, so that a layer of skin is formed on the large row, and the velvety feeling will appear when it is cooked. Cook for three times, add light soy sauce and sugar seasoning, and simmer for a few minutes on high heat. The time should not be too long, or it will get old. The braised platoon that I like to eat has the following characteristics, which I plan to be a classic in the platoon. First, there should be a lot of velvety "pushing heads" on the surface. This kind of large row looks more attractive. In fact, this "pushing head" is the product of starch sizing and frying and then soaking in soy sauce and burning it. . Second, the big ribs must have fatty meat. The fatty meat is fried and then braised. It is fat but not greasy. It is really the supreme enjoyment of the gluttonous party~~
When I was young, my favorite was Dad’s braised pork ribs. The meat was tender, juicy and full of flavor. With a bowl of Yangchun noodles, it turned into a signature large row noodles in a second. For my friend who doesn't like noodles, I can also eat well at home. To make a delicious braised steak, there are three main elements: one shot, two deep-fried and three-boiled.
With one beat, the meat must be loosened with the back of the knife, and the back of the knife should be hammered along the vertical direction of the fiber to destroy his fiber, so that the large row will be tender. For the second frying, starch must be added before frying, so that a layer of skin is formed on the large row, and the velvety feeling will appear when it is cooked. Cook for three times, add light soy sauce and sugar seasoning, and simmer for a few minutes on high heat. The time should not be too long, or it will get old. The braised platoon that I like to eat has the following characteristics, which I plan to be a classic in the platoon. First, there should be a lot of velvety "pushing heads" on the surface. This kind of large row looks more attractive. In fact, this "pushing head" is the product of starch sizing and frying and then soaking in soy sauce and burning it. . Second, the big ribs must have fatty meat. The fatty meat is fried and then braised. It is fat but not greasy. It is really the supreme enjoyment of the gluttonous party~~
