【Scallion roasted steak】The taste of grandma

Grandma made this dish for us during the New Year's holiday, I can't eat it now, I can only make a rough idea from memory, because grandma lived in Shanghai for a while when she was young, and this dish is the taste of Shanghai's local cuisine, record it

Ingredients

Chives Asmallhandful

Slicedginger Asmallamount

Bone-inporkchops Twocatties

Marinatedmeat

Cookingwine 1 spoon

Whitepepper 2 g

Lightsoysauce 1 spoon

Salt 2 g

Sweetpotatostarch 3 tablespoons

Seasoning

Sugar 4 spoons

Lightsoysauce 3 spoons

vinegar 2 spoons

darksoysauce 1 spoon

Cooking Instructions

Ask the merchant to help cut 1cm thick slices, wash them and soak them to remove the blood.
The second step is to break the tendons. Chop the steak lengthwise with the back of a knife
Chop it over and chop it horizontally with the back of the knife (knock off the tendons on both sides in a cross shape)
Chop the large chopped pot and set aside to prepare the marinated meat
A spoonful of cooking wine to remove the smell
A small amount of white pepper to remove the smell
1 scoop light soy sauce
Sweet potato starch is the key to the very tender meat of this large plate of ribs, put three tablespoons
Grasp all the seasonings by hand, wrap them in the steak and let the meat batter, and let it sit in the refrigerator for about 20 minutes to let the steak taste.
Put oil in a pan and fry the large ribs until golden brown on both sides.
My grandmother is fried in a pan of oil, so I think about a little less oil, just fry it.
Once cooked, put it on a plate and set aside
Prepare some green onion and ginger, more chives, less ginger
Mix a bowl of sauce with 4 tablespoons of sugar (can be replaced with rock sugar)
2 tablespoons balsamic vinegar
3 scoops of light soy sauce
1 scoop dark soy sauce
The oil left over from the pan-fried pork chops sautÃ©s the green onion and ginger until fragrant
Add the fried pork ribs and drizzle with the sauce
Add a glass of boiling water, bring to a boil over high heat, then reduce heat to low and simmer for 10-15 minutes (depending on the thickness of the steak)
After simmering for enough time, turn on the high heat to reduce the juice, and turn off the heat when you see the soup thick and bubbles
You don't have to go to the Yellow River Road, we can eat scallion steak at home
Thick oil red sauce, tender and juicy meat, noodles and rice are absolutely perfect