The color and sauce of Baiye Kei-roasted ribs are red and oily. The meat is crispy and fragrant, and the Baiye Kei-roasted ribs are heavy with soy sauce and heavy white sugar. It is another classic Shanghai dish.
In Shanghai's vegetable markets, you can find many types of soy products in Shanghai: vegetarian chicken, old tofu, tender tofu, oil gluten, water gluten, stinky dried tofu, roasted bran, etc. There are two types of shutter knots alone, thin and thick shutters. Thin shutters are as thin as paper and soft as silk. The thick louver is not much thinner than the dried tofu in the north.
Shanghainese people are usually accustomed to making thin shutters 12 centimeters long and 8 centimeters wide, putting the two pieces together to tie a knot, burning them with the pork, and adding soy sauce and white sugar. It is another classic Shanghai dish with thick oil and red sauce. The louver knot made in this way absorbs the aroma of gravy and is really delicious.
Grilled pork ribs with white leaf knots
Recipe Recommendations
- ribs 500G
- louver knot 250G
- dried red pepper appropriate amount
- pepper appropriate amount
- aniseed appropriate amount
- geranyl appropriate amount
- garlic appropriate amount
- salt appropriate amount
- white sugar 2 tablespoons
- soy sauce 2 tablespoons
- cooking wine 2 tablespoons
- slightly spicy
- burn
- an hour
- simple
Steps for Grilled pork ribs with white leaf knots
1
Spare ribs and louver knots for use.
2
Spice for use.
3
Blanch the ribs in water and set aside.
4
Heat the oil pan and add the meat pieces.
5
Fry until slightly yellow.
6
Add sugar.
7
Stir fry until golden brown.
8
Then add cooking wine and soy sauce and stir-fry well.
9
Add dried red peppers, ginger, star anise, fragrant leaves, and pepper, stir-fry until fragrant, and add enough water.
10
After cooking for more than 30 minutes, add the cut louver knots.
11
Cook for another 15 minutes until the ribs are soft and tender. Remove the juice over high heat and add appropriate amount of salt.Grilled pork ribs with white leaf knots Make Tips
Tips: 1. Be sure to blanch the ribs in water first, otherwise it will have a meaty smell. 2. The louver knots should be put only after the meat has been cooked for half an hour. If you put them too early, the louver knots will burn too badly, which will affect the taste.