“Shanghai Da Pai Noodle” is not simply a block of braised pork on a noodle. The big row is specially made for this bowl of noodles. First, use the back of the knife to cut the meat with a large row of bones. For an hour, drag the egg whites and starch into the pan and fry until both sides are yellowed. Then add water and braise. Finally, pour the braised soup into the noodles cooked in the other pot. Cover it with a large row and add green. Green cabbage heart, pork ribs with soup, vegetables, and more fragrant flavor
The large row of washing and control of dry water, with the back of the knife on the sides of the row of thin and horizontal squats twice, so that you can break the meat tendon, make the meat more lazy. After the knocking, the large row will become thinner, and the area is about 1/4.
Put two tablespoons of soy sauce, white pepper, two tablespoons of butter, one pinch of salt and ginger on the row, marinate for 1 hour until taste.
Marinated in a large row of egg whites, photographed on both sides with starch
After the oil in the pan is hot, in the middle of the fire, the large discharge will be fried into two sides and yellowed.
Pour the fried fish into the wok. After the heat is 50%, pour the onion, ginger, rock sugar, and stir-fry the onion. Into the large discharge, pour hot water to a large row of about 5-8cm, add star anise, soy sauce, rice wine, cover the medium fire for half an hour, see the soup thickened, close to the original amount of 2 / 3, You can add salt to season and turn off the fire.
Another pot of noodles is used to put the washed greens in the pan before the pan is cooked. Remove the noodles in the bowl, pour over the braised pork ribs, cover the two large rows, and add the green cabbage heart.
1, pigs big row to buy the edge with the bones to eat, let the stall owner help cut into pieces about 2cm thick. 2. You can replace two egg whites with one whole egg. 2, the amount of soy sauce when burning large rows should be well grasped, the color of the big row and the soup can not be too deep, and it is not good to pour on the noodles. 3, because the soup is to be poured in the noodles, so the water can not be put down when burning large rows, burned until the ribs cooked. Soup is wide and delicious. Concentrate yourself.