Kyoto ribs
By VicentaLakin
This dish tastes like a sugar curd. But the proportion of sugar vinegar is not well managed. This is much better, and one of its great advantages is color. It's almost zero for the rookies to show their cooking
Recipe Recommendations
- sweet and sour
- fried
- several hours
- ordinary
Steps for Kyoto ribs
1
The cut-off was 30 minutes of hot water and blood。
2
After pouring out of the blood water, you add ginger blades, onions, salt, pepper powder, wine and a spoonful of pelican oil。
3
Add a spoonful of starch and an eggnog, drop a few drops of perfume, rub it again。
4
A two-hour freeze in the freezer. In winter, you can leave the fridge。
5
Pick out the ginger no. More oil is pouring into the pot, and 60% heat is poured into the ribs and the fire is immersed for about five minutes。
6
It exploded to two sides and leached. This step is to fry the ribs。
7
Turning the fire, the oil was again burned to 90 per cent heat, and it was released in the ribs for about half a minute. This step is to make the face of the ribs hard。
8
Leave a little bottom oil in the pot and put in an appropriate amount of red sugar。
9
Half a bowl of water turns red sugar on, with little fire to keep the sugar out. Add an average of suitable tomato sauce. The amount of sugar and ketchup is based on population。
10
Finally, the fire will be shut down and the ribs will be covered with sauce。
11
It's ready to go。