Kyoto ribs

By EstelBeer

Kyoto ribs
Ingredients: tomato sauce

Recipe Recommendations

  • ribs appropriate amount
  • chives appropriate amount
  • garlic 2 cloves
  • Jiang 2 tablets
  • white granulated sugar 1 scoop
  • balsamic vinegar 1 scoop
  • soy sauce 1 scoop
  • cooking wine 2 tablespoons
  • tomato sauce 1 scoop
  • salt a little
  • white pepper appropriate amount

Steps for Kyoto ribs

  • Make step 0
    1
    Prepare the materials.
  • Make step 1
    2
    Because the water is not blanched, the blood from the ribs needs to be soaked out.
  • Make step 2
    3
    After soaking in the blood, rinse the ribs clean, add 1 tablespoon of cooking wine, a little salt, and white pepper. (It will taste better if you pickle it for a long time)
  • Make step 3
    4
    Add 1 tablespoon of tomato sauce, 1 tablespoon of white sugar, 1 tablespoon of soy sauce, 1 tablespoon of balsamic vinegar, 1 tablespoon of cooking wine, a little salt, and 3 tablespoons of water into a clean bowl and mix well to make Kyoto sauce.
  • Make step 4
    5
    Cut the garlic, shredded ginger, and chives into onion knots.
  • Make step 5
    6
    Put the oil in the pan, place the marinated pork ribs in the pan, and turn on low heat to fry slowly. (The amount of oil is about the same as the usual amount of cooking. If you want to make it faster, you can change to frying, but I think it's too much oil and it's unhealthy to use oil repeatedly, so I changed to frying)
  • Make step 6
    7
    Fry slowly over low heat until the ribs are completely discolored and cooked; remove and set aside.
  • Make step 7
    8
    Leave the remaining oil in the pan, turn to medium heat, and saute the minced garlic and shredded ginger until fragrant.
  • Make step 8
    9
    Put the fried ribs into the pan and stir fry together for about 2 minutes.
  • Make step 9
    10
    Add the green onion knots and pour in the prepared Kyoto juice.
  • Make step 10
    11
    Pour boiling water halfway over the ribs, cover the lid with medium heat, and cook for about 20 minutes.
  • Make step 11
    12
    When the soup is cooked to 1/3, turn to high heat to collect the juice. (Wrap the ribs in the soup thickly)
  • Make step 12
    13
    It's a really good dish. It doesn't feel difficult. I recommend it to everyone. If you like it, you can collect it and try it when you have time!
  • Make step 13
    14
    Because it is a family practice, the amount of seasoning can be increased or decreased according to your own taste.

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