扒 here is read pá (tone 2), meaning 'to braise slowly in its own juices,' NOT bā ('to peel/dig').
扒 as a cooking technique is typical of
鲁菜 (Shandong cuisine): ingredient is pre-cooked, arranged neatly, then simmered in seasoned stock and thickened — e.g.
扒肉条,
葱扒海参.
