Kyoto ribs



Materials:

Bellies row 200 grams
20 grams of ginger
Onions 30 grams
Water 50㏄

Seasoning:

1 1/2 tablespoons tomato sauce
1 teaspoon balsamic vinegar
A1 sauce 1/2 tbsp
1 1/2 tablespoons sugar
1 teaspoon soy sauce
1/8 teaspoon salt
Water 50㏄

Marinade:

A. 1/2 teaspoon baking soda
1 teaspoon rice wine
1/4 teaspoon salt
1/8 teaspoon sugar
B. flour 1 teaspoon
1/2 teaspoon cornstarch

Practice:

  1. pork chop 3 cm long segment, soaked in water for 30 minutes, then flush for 10 minutes after the wash blood drain, add all the marinade A marinate for about 1 hour, add the flour, cornstarch and mix well and set aside.
  2. Heat the pan to about 160 ℃, the ribs 1-by-block approach into the pan, and fry over low heat for about 3 minutes, then turn off the bubble for about two minutes, then open fire fry for about 1 minute, remove and drain dry oil and set aside.
  3. The same practice two original pot, pour off the excess oil, add all the seasonings, after a small fire to boil into practice two of fried pork and mix well (when added to another dish of green vegetables can decorate the sides) .

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