{"id":416,"date":"2020-09-30T00:58:31","date_gmt":"2020-09-30T04:58:31","guid":{"rendered":"https:\/\/chowathome.mynetgear.com\/?p=416"},"modified":"2021-01-03T17:26:09","modified_gmt":"2021-01-03T22:26:09","slug":"shanghainese-scallion-spareribs","status":"publish","type":"post","link":"https:\/\/chowathome.mynetgear.com\/index.php\/2020\/09\/30\/shanghainese-scallion-spareribs\/","title":{"rendered":"Shanghainese Scallion Spareribs \u4e0a\u6d77\u9999\u8525\u6392\u9aa8"},"content":{"rendered":"

Essence of scallions infused into the typical Shanghainese sauce, gotta make sure you have rice to go with this absolutely delicious dish.<\/p>\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Shanghainese Scallion Spareribs \u4e0a\u6d77\u9999\u8525\u6392\u9aa8<\/h2>\n
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St. Louis style spareribs is perfect to make this dish. The more cartilage, the better!<\/span><\/div>\n
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Prep Time<\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time<\/span>40 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>1 hour<\/span><\/span> hr<\/span> 40 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>Main Course<\/span><\/div>
Cuisine: <\/span>Chinese, Shanghainese<\/span><\/div>
Keyword: <\/span>Instant Pot<\/span><\/div><\/div>\n
Servings: <\/span>6<\/span> servings<\/span><\/span><\/div>\n\n\n\n

Equipment<\/h3>
  • Instant Pot<\/div><\/li><\/ul><\/div>\n

    Ingredients<\/h3>
    • 3<\/span> slabs<\/span><\/li>
    • 4<\/span> in<\/span> ginger, sliced<\/span><\/li>
    • 2<\/span> bunches<\/span> scallions, cut into 3<\/span><\/li><\/ul><\/div>

      Marinade<\/h4>
      • 2<\/span> tbsp<\/span> shaoxing wine<\/span> or any cooking wine<\/span><\/li>
      • 1<\/span> tbsp<\/span> dark soy sauce<\/span><\/li>
      • 1<\/span> tbsp<\/span> soy sauce<\/span><\/li>
      • 1\u00bd<\/span> tsp<\/span> sugar<\/span><\/li>
      • 1<\/span> egg<\/span><\/li>
      • 3<\/span> tbsp<\/span> cornstarch<\/span><\/li><\/ul><\/div>

        Sauce<\/h4>
        • 2<\/span> tbsp<\/span> shaoxing wine<\/span><\/li>
        • 2<\/span> tbsp<\/span> dark soy sauce<\/span><\/li>
        • 1<\/span> tbsp<\/span> soy sauce<\/span><\/li>
        • 2<\/span> tbsp<\/span> rock sugar<\/span><\/li><\/ul><\/div><\/div>\n

          Instructions<\/h3>
          • Soak the spareribs in water with 2 tbsp of salt for 30 minutes<\/span><\/div><\/li>
          • Wash the spareribs, drain, and wipe dry, cut into individual ribs<\/span><\/div><\/li>
          • Combine the marinade in a bowl except cornstarch, and massage into the ribs until all marinade is mostly absorbed, add the cornstarch, mix well, set aside for 30minutes<\/span><\/div><\/li>
          • Heat a pan of oil, while the oil is heating, add 2 tbsp oil to the ribs, mix well<\/span><\/div><\/li>
          • Fry the ribs until slightly golden, set aside<\/span><\/div><\/li>
          • Set the saute function on the Instant Pot, add 2 tbsp oil from the frying oil, fry the ginger until fragrant<\/span><\/div><\/li>
          • Add \u2153 of the scallion, fry until fragrant, add the ribs and all the sauce, mix well. The dark soy sauce should coat the ribs and give it a healthy dark color.<\/span><\/div><\/li>
          • Try to fit the ribs as flat is possible so it fits to the bottom of the pot. Cover with the rest of the scallions.<\/span><\/div><\/li>
          • Cancel the saute function, cover and set the meat function (30 minutes high pressure).<\/span><\/div><\/li>
          • Cover the valve with a wet towel, quick release.<\/span><\/div><\/li>
          • Remove the ribs and some of the scallions, set aside.<\/span><\/div><\/li>
          • Set the saute function, and the sauce reduce until it's at syrup consistency. Now is the time to taste test and adjust accordingly. <\/span><\/div><\/li>
          • Spoon sauce over ribs and serve.<\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n\n<\/div><\/div>\n","protected":false},"excerpt":{"rendered":"

            Essence of scallions infused into the typical Shanghainese sauce, gotta make sure you have rice to go with this absolutely delicious dish. St. Louis style spareribs is perfect to make this dish. The more cartilage, the better!<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts\/416"}],"collection":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/comments?post=416"}],"version-history":[{"count":0,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/posts\/416\/revisions"}],"wp:attachment":[{"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/media?parent=416"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/categories?post=416"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chowathome.mynetgear.com\/index.php\/wp-json\/wp\/v2\/tags?post=416"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}