Material: pork chop (pork chop) 1000g,

Accessories: 200g prawn,

Seasoning: sugar 50g, pepper 10g, salt 8g, monosodium glutamate 5g, cinnamon 5g, shallot 20g, yellow wine 20g, ginger 25g, soy sauce 20g, pepper 2g and sesame oil 20g.

working methods

1. Wash the ribs, punch small holes in the shoulder pole meat of the ribs with steel needles or bamboo needles, and also punch small holes in the joints between the ribs, and chop them into 5 cm long sections with a knife;

2. Marinate the ribs with yellow wine, monosodium glutamate, refined salt, soy sauce, onion and ginger slices for 2 hours;

3. Break star anise and cinnamon into small pieces by hand for later use;

4. Take 1 small baking tray, sprinkle half of onion and ginger slices on the bottom of the pan, then add the marinated ribs, sprinkle the other half of onion and ginger on it, and sprinkle star anise, cinnamon and pepper at the same time;

5. Pour 500 ml of clear soup, add yellow wine, pepper, soy sauce, white sugar and sesame oil, put in the furnace, bake at 150℃ 1 hour, and take out the baking tray;

6. Gently pick up the pork chops, turn them over one by one, dip the seasoning juice in the baking tray with a brush and brush it on the pork chops, then put the baking tray back in the oven and continue baking at the same temperature for half an hour until the soup is dry.

7. After roasting, take out the ribs, chop the pork chops from the middle of the two ribs with a knife, and put a piece of shoulder pole meat in each rib on the plate.