How to Make Fragrant Scallion Braised Ribs

This dish first uses white scallions to extract scallion oil, then enters the braised ribs and stir-fries, using a microwave to blast for 3 minutes before serving to fully immerse the scallion oil in the ribs. This 'Cong Shao' technique-made ribs are quite popular among home cooks.

Batch pre-prepared (15 servings):

15 jin of pork ribs are cut into pieces, washed and put into a pot, add water to cover, add 100g of scallion segments and ginger slices, bring to a boil over high heat, add 100g of (liao jiu - liquor/wine), skim off the foam, after 10 minutes, add 100g of salt and flavor enhancer, reduce heat and continue to cook for 20 minutes, take out and drain, cool before dividing into 15 portions and storing in a refrigerator in vacuum bags.

Serving process:

Heat vegetable oil in a pot to 30% heat, add scallion segments (70g) over low heat until they become slightly yellowish and fragrant, then add a portion of the cooked ribs, stir-fry over medium heat, add 15g of (sheng chou - soy sauce), 1g of black pepper, stir-fry evenly, add a little old soy sauce to adjust color, put it into a bowl and seal with vacuum film before blasting in a microwave for 3 minutes, then plate and serve.

Source: Zhejiang cuisine