Grilled steak with Scallion(mi zhi cong kao da pai shang hai ming chi )

Grilled steak with Scallion

Introduction:

"I'm from Wenzhou. I came to Shanghai a few years ago because of LG's work. I've lived here for nearly four years, and I've learned some good Shanghai cuisine. Shanghai people like to eat dishes with sweet taste. My husband also likes to eat dishes with sweet taste, but I don't like them very much. When I cook, I decide what kind of seasoning I put in! Slowly, LG has changed its sweet taste, which is more and more similar to mine. Let's talk about this Shanghai dish. I've eaten it up every time. I don't even have any soup left! Because the soup is used to eat rice or noodles, the thief will eat rice and stick! This steak tastes exquisite. You must take a big bite and put it in your mouth to chew it slowly and taste it carefully. Only in this way can you taste the meat flavor mixed with Scallion flavor in this scallion grilled steak

Production steps:

Step 1: slice ginger and garlic, wash shallot and cut into large sections.

Step 2: add half a bowl of cooking wine, 1 spoonful of sugar, 1 spoonful of salt, 1 spoonful of chili powder, pepper powder and soy sauce, and mix with proper amount of water.

Step 3: wash the large row and loosen it slightly with the back of the knife.

Step 4: add ginger, garlic, cooking wine, salt, chili powder and pepper, marinate for 20 minutes. (the longer you marinate, the better it tastes.)

Step 5: drain the pickled pork chops and pat the starch on the top evenly. Pour oil into the pan and fry them.

Step 6: deep fry until golden yellow, then take out and control the oil.

Step 7: leave the remaining oil in the pot, put ginger, garlic and scallion into the pot and spread well

Step 8: place the fried pigs in the middle. The center oil temperature is relatively high, so put the fat layer in the middle, so that you won't feel greasy after eating. (as shown in the picture)

Step 9: spread the scallion on the large row and pour the juice.

Step 10: cover the pot and cook it over low heat for 15 minutes. Remember to turn it over and open the lid on the way. When the soup is thick, you can get out of the pot.

Step 11: the taste and taste are really excellent!

Materials required:

Da Pai: right amount

Chives: right amount

Ginger: right amount

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Chili powder: appropriate amount

Pepper: right amount

Note: once again, this soup can be the best. It can be eaten with rice or noodles. The smell of thieves is always lingering!

Production difficulty: simple

Process: firing

Production time: half an hour

Taste: onion

Chinese PinYin : Mi Zhi Cong Kao Da Pai Shang Hai Ming Chi