Kyoto spareribs(jing dou pai gu )

Kyoto spareribs

Introduction:

"I learned this dish on the Internet. I made it several times. For the first time, I made it according to the original work. I found that the cooked spareribs were hard when they were cold. Later, I increased the cooking time. Because it was for children, I felt more comfortable when it was thoroughly cooked. Kids love it! If you like crispy ribs, don't cook them for so long, but eat them while they're hot. "

Production steps:

Step 1: chop the spareribs into small pieces, soak them in clean water to remove some blood, then pass them with hot water, add salt, cooking wine and sugar to marinate them for 30 minutes;

Step 2: stir in the starch, put the oil in the skillet and heat it to 70%, then deep fry the ribs;

Step 3: fry for 5 minutes in low fire, and fry for 1 minute in high fire;

Step 4: deep fry until the surface is brown, then remove the oil;

Step 5: Chop garlic;

Step 6: mix tomato sauce and sugar;

Step 7: put a little oil in the frying pan and heat it to 50% heat. Add minced garlic and saute until fragrant;

Step 8: put in the tomato juice, then add soy sauce (I use soy sauce) and water (the amount of water is about 2 / 3 of the spareribs);

Step 9: pour in the spareribs and stir well;

Step 10: bring to a boil and simmer for about 15 minutes;

Step 11: the soup is thick, collect the juice over high heat until the soup is evenly wrapped on the ribs.

Materials required:

Small ribs: 500g

Soy sauce: 1 tablespoon

Cooking wine: 1 tablespoon

Sugar: 1 teaspoon

Salt: 1 teaspoon

Ketchup: 2 tablespoons

Starch: right amount

Garlic: 2 cloves

Water: moderate

Note: I learned this dish on the Internet. I made it several times. For the first time, I made it according to the original work. I found that the cooked spareribs were hard when they were cold. Later, I increased the cooking time. Because it was for children, I felt more comfortable when they were thoroughly cooked. Kids love it! If you like crispy ribs, don't cook them for so long, but eat them while they're hot

Production difficulty: ordinary

Process: firing

Production time: half an hour

Taste: salty and fresh

Chinese PinYin : Jing Dou Pai Gu