Kyoto ribs
I learned this dish online and cooked it several times. The first time I made it, I followed the original work and found that the cooked ribs were harder when cold. Later, I increased the firing time because they were for children, so I felt more at ease if I cooked it thoroughly. The children loved it! If you like crispy ribs, don't cook them for so long, but eat them while they are hot...
Recipe Recommendations
- salty and fresh
- burn
- half an hour
- ordinary
Steps for Kyoto ribs
1
Cut the purchased ribs into small pieces, soak them in water to remove some blood, then use hot water to soak them, and marinate them with salt, cooking wine, and white sugar for 30 minutes;
2
Stir in starch, put oil in a saucepan and cook until 70% hot, add ribs and fry;
3
Fry on low heat for 5 minutes, change to high heat for 1 minute;
4
Fry until the surface is browned and then remove and drain the oil;
5
Chop garlic;
6
Mix ketchup and sugar for later use;
7
Put a little oil in a wok, cook until 50% heat, add minced garlic and saute until fragrant;
8
Add the prepared tomato juice, add soy sauce (I use soy sauce) and water (the amount of water is about 2/3 less than the ribs);
9
Pour in the pork ribs and stir well;
10
Bring to the heat and turn to low heat and simmer for about 15 minutes;
11
The soup is thick and collect the juice over high heat until the soup is evenly wrapped on the ribs.Kyoto ribs Make Tips
I learned this dish online and have made it a few times. The first time I followed the original recipe, but I found the ribs got quite hard once they cooled down. Later on, I increased the cooking time. Since it’s for the kids, I feel more at ease cooking it thoroughly. The kids really love it! If you prefer crispier ribs, you don't have to cook them as long, but you have to eat them while they're hot...