Grilled steak with Scallion(cong kao da pai )

Grilled steak with Scallion

Introduction:

"I haven't eaten it for a long time, because I don't feel like it's burning well, it's wood dregs, I don't have a good tooth, and I always get stuck. On Sunday, the family's big treasure was so noisy that they had to eat it. They wanted to eat less. Once, when I went to my grandmother's house (at that time, my grandmother was no longer there), my little uncle and my big uncle lived together, and both families invited me. I was too polite to go, so I stayed upstairs at noon and went downstairs at night. Uncle and aunt, plus my father and I, a total of four people, eat four dishes. One of them is a big row, only two pieces. Aunt is just a little bit of onion and oil in the pot Kang out of the smell upstairs and downstairs. The little aunt said you're welcome to eat and eat, but I just didn't dare to move chopsticks. If I go down with chopsticks, no one else will eat. The bowl of rice is also xiaolaixi. It feels like the seasoning bowl in our hotpot shop. My parents are used to it, but my brother and I can't eat enough. Every time we go out to find something to eat, I remember that my brother has already worked, so I took me to the international hotel to buy two bags of "sangjimeidou". It's not beans, but fried buns. Dad can cook. He has cooked scallion chops at home, but the last pot is not washed. He will take rice and mix it in it. Usually, my brother asked me to do it

Production steps:

Step 1: row in the kitchen, let the master slice into 1cm thick, use the back of the knife (or hammer) to knock both sides loose.

Step 2: start the frying pan, fry the large ribs slightly, add wine, soy sauce and raw soy sauce in turn, turn over and color them, and then add sugar for seasoning (don't add water, add some wine if you have a little dip in the bottom)

Step 3: add green onion, the more the better.

Step 4: cover with 30 banknotes, then turn over 30 banknotes, back and forth until the onion is melted into the meat. Take up the pot.

Materials required:

Pork chop: 400g

Chives: 100g

Old style: 2 teaspoons

Raw soy sauce: 1 teaspoon

Wine: 2 teaspoons

Sugar: 1 teaspoon

Note: 1, pay attention to the whole process is not water, this is the meaning of baking, not in the oven, is in the pot. 2. No salt because soy sauce is salty now. 3. Pork chops must be knocked flat. If you knock 1 cm, it will be about 0.6, and the meat will be bigger. 4. Don't remove the bones on the edge of the big row. If it's a little hard, it will smell good.

Production difficulty: simple

Technology: fried

Production time: one hour

Taste: salty and fresh

Chinese PinYin : Cong Kao Da Pai