Garlic-Scented Baked Pork Ribs
Fry the pork ribs until golden brown. First stir-fry with dried onion paste to release the onion aroma, then layer with a generous amount of chopped scallions and bake until fragrant. The finished dish features vibrant green scallions contrasting with golden-red ribs, rich onion fragrance, and ribs that are crispy on the outside and tender on the inside.
Preparation Process:
1. Cut 500g pork spare ribs into small pieces. Add 50g garlic juice (garlic blended with a little water), 8g cooking wine, 5g salt, 4g MSG, and 2g baking powder. Mix well. Sprinkle with 50g each of all-purpose flour and cornstarch, toss to coat evenly. Marinate for 3 hours.
2. Heat salad oil in a nonstick pan. Add marinated ribs and pan-fry until golden brown. Drain excess oil. Add 30g dried onion paste and stir-fry until fragrant, allowing the aroma to infuse the ribs. Remove ribs and set aside.
3. Rinse a small nonstick pan, heat a thin layer of oil, add 200g chopped scallions and toss to combine. Season with a pinch of salt and MSG, add the pork ribs, mix well, and briefly braise. Serve directly in the pan on a wooden board.
Dried Shallot Paste:
1. Process dried shallots in a food processor until finely ground. Transfer to a cheesecloth bag and squeeze out excess moisture.
2. Heat 500g salad oil in a wok until medium-hot (50% heat). Add 600g dried onion paste and fry over low heat until golden and fragrant. Remove and drain excess oil.
3. Transfer 500g of the fried onion paste to a bowl. Drizzle with 200g of the reserved frying oil. Add salt, MSG, and sugar to taste. Mix thoroughly to combine.