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Kyoto pork ribs


200 grams of pork ribs
Ginger 20 grams
Onions 30 grams
Water 50㏄


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㏄

[Pickled material]

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

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

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2 onions
Ginger 10 grams
40 grams of garlic
Water 100㏄


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1 tablespoon sugar
Soy sauce, 1 tablespoon cream
1/4 teaspoon baking soda
2 tablespoons cooking wine
B. sweet potato flour 2 cups
2 tablespoons honey


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