Red wine Kyoto bone
Introduction:
"Red wine is used for cooking. It's delicious. When you fry a bowl of juice, the whole kitchen is filled with fragrance."
Production steps:
Step 1: cut the pork chops one by one, tear off the fascia on the back as far as possible, put them in a big bowl, and let them go. Take 2 teaspoons of raw soy sauce, 1 / 2 teaspoon of brandy, 1 / 2 teaspoon of sugar and 1 / 2 teaspoon of pepper noodles, marinate them by hand, and then put them in a compact box overnight, which is more delicious;
Step 2: before frying, put some corn starch in a dish and roll the bone in the starch to make the surface of the bone covered;
Step 3: shake off the excess starch when frying, fry it in 30-40% hot oil until it is light yellow, pick it up, raise the oil temperature, fry it again until it is golden yellow, and pick up the filter oil;
Step 4: cut asparagus into sections, use another pot, boil water, add a little oil and salt, blanch asparagus until broken, dry water and spread it on the plate to be produced;
Step 5: in a rice bowl, put 4 tbsp of red wine, 2 tbsp of soy sauce, 1 / 4 tbsp of soy sauce, 3 tbsp of eggplant juice, 1 tbsp of sugar, 1 tbsp of corn starch, 1 tbsp of Mawo, and more than half a bowl of soup or water, mix well, add the bowl juice, put it in a pot, and stir it in circles with a spoon until it bubbles completely;
Step 6: pour in the fried spareribs, turn them evenly, spread them on the asparagus noodles, and pour the juice in the pot over the bones, OK.
Materials required:
Pork chop: 1 piece
Asparagus: 1 bar
Red wine: moderate
Soy sauce: moderate
Old style: moderate
Sugar: right amount
Brandy: moderate
Sesame oil: appropriate amount
Corn starch: right amount
Note: red wine and tomato juice have a little acid, so put more sugar than ordinary dishes.
Production difficulty: ordinary
Technology: deep fried
Production time: several hours
Taste: sweet and sour
Chinese PinYin : Hong Jiu Jing Dou Gu
Red wine Kyoto bone
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