The taste of old Shanghai -- the braised pork ribs that are not fresh and tender

Shanghai is still in quarantine period , the blind man bought 5 catties of chops with the group, the quality is really not good, the crooked melons and cracked dates are not the beautiful chops sold in the vegetable market before. It doesn't matter, we turn decay into magic, and we can still make a beautiful and fresh row.

Ingredients

Largeribs 400 g

Greenonion 1 handful

Ginger 5-6 slices

Eggwhite(marinated) 1 pc

Lightsoysauce(marinated) 1 tablespoon

Cookingwine(marinated) 1 tablespoon

Salt(marinated) 1 g

darksoysauce(boiled) 2 tablespoons

Lightsoysauce(boiled) 1 tablespoon

Cookingwine(boiled) 1 tablespoon

Sugar(boiled) 3 tablespoons

Cooking Instructions

This is the crooked melon and cracked jujube steak bought by the blind man in the group buying, I had to remove the bones, remove the fat, and silently read in my heart, profiteers! It's terrible!
A large trimmed row, a small piece .
Take out the meat hammer and knock it both sides, knocking it to 1.5-2 times
After all the chops are beaten, start to marinate, 1 egg white, 1 spoon of cooking wine, 1 spoon of light soy sauce, 1 gram of salt, grasp well by hand, to ensure that both sides of each large chop are absorbed into the egg white.
The large chops that have absorbed the egg whites are smooth and not as dry as before, and they are covered and marinated for 30 minutes to 1 hour.
Pour some cornstarch into a clean plate, large rows and pieces of flour on both sides of the plate.
Note: Don't be greedy for too much powder, this is fine in the photo. If you accidentally have too much powder, pick it up and gently pat it with your hands on both sides to let the excess powder fall off. The reason for this is that when the subsequent heating and boiling, the powder shell is too thick, absorbing too much water, and then the whole thing falls off, affecting the taste. It's like makeup, the thicker the foundation, the easier it is to come off.
Heat the oil in a hot pan, fry it slightly on both sides, set a shape, and don't need to fry until it is golden on both sides, which means that it is broken, and the meat is easy to get old after frying for a long time.
The color is almost the same as pressing in the lower left corner, the above piece is the first piece, there is a lot of oil, big, it becomes golden, the secret is to tell you, it has to be hot and oily if it becomes golden quickly, but the braised steak does not pursue golden.
Heat the oil in a pan and sautÃ© the ginger slices.
Add 2 tablespoons of dark soy sauce, 1 tablespoon of light soy sauce and 1 tablespoon of cooking wine.
Lower the ribs, color them, and remove the smell of meat.
Finish the ribs and heat the water! Hot water! Hot water! The amount of water is as shown in the picture, flush with the ribs, cover and simmer over medium heat.
After the water boils, open the lid, add 3 tablespoons of sugar, stir slightly, continue to cover and simmer over medium heat, about 10-15 minutes.
The amount of water has received the amount you want to reserve, put 1 handful of green onions, cover and cook for another 2 minutes, turn off the heat. Now during the epidemic isolation period, the green onion baby is too precious, otherwise I have to put half a catty, I love to eat green onions â¤ï¸.
Remove from the pan and serve. We Shanghainese like to soak the pork ribs in the juice, so the juice should be left a little more, and the bibimbap is fragrant!
Tender, not firewood rows!