Red wine Kyoto bone
By VicentaLakin
Recipe Recommendations
- pork chop 1 block
- asparagus 1 using
- red wine appropriate amount
- soy sauce appropriate amount
- soy sauce appropriate amount
- sugar appropriate amount
- brandy appropriate amount
- sesame oil appropriate amount
- corn starch appropriate amount
- sweet and sour
- fried
- several hours
- ordinary
Steps for Red wine Kyoto bone
1
Cut the pork chops one by one, tear off the fascia on the back as much as possible, and place them in a large bowl. Add 2 teaspoons of soy sauce, 1/2 teaspoon of soy sauce, 1/2 teaspoon of brandy, 1/2 teaspoon of sugar, and 1/2 teaspoons of pepper flour. Marinate with your hands, and then place them in a dense box overnight to taste better;
2
Before frying, use a plate to fill some corn starch, roll the bones in the starch, so that the surface of the bones is covered;
3
When frying, shake off excess starch, put it in 30% to 40% hot oil and fry until light yellow, pick up and raise the oil temperature to high, fry back until golden brown, pick up and strain the oil;
4
Cut the asparagus into sections, use another pot, boil water, add a little oil and salt, blanch the asparagus until it is raw, drain the water and spread it on the plate to be served;
5
Use a rice bowl, put 4 tablespoons of red wine, 2 teaspoons of light soy sauce, 1/4 teaspoon of dark soy sauce, 3 tablespoons of ketchup, 1 tablespoon of sugar, 1 tablespoon of corn starch, 1 teaspoon of mawo, and half a bowl of stock or water. Stir well and mix well with the bowl juice, place it in a pan and cook constantly with a spoon in circles until the whole body is foamed;
6
Pour in the fried ribs, turn evenly, spread on the asparagus surface, and pour the juice from the pan on the bones, OK.Red wine Kyoto bone Make Tips
Red wine and ketchup have a slight acidity, so add more sugar than ordinary dishes.