Tip: After the ribs are marinated, you can fry them in a pan at an oil temperature of about 180 degrees until they are golden and cooked. After the ribs are out of the pot, pick them up for later use. In addition, prepare a clean pot, put the prepared Kyoto ribs sauce into the boiling pot, then add the fried ribs and mix them quickly, and then take out the pot.

This marinade can also be used to marinate pork chops, bone chops, chicken chops and so on.

Demonstration on the use of marinade for ribs and chicken chops

Crispy chicken chops

Ingredients: 2 pairs of chicken breast, 2 egg yolks, ribs and chicken chops marinade.

Stir-fried powder materials: 2 cups of Japanese raw flour, 1 cup of flour, 2 tablespoons of white pepper, 2 tablespoons of salt, 1/2 tablespoons of baking powder and 1 spoon of salt.

1 teaspoon white pepper, 1 teaspoon soy sauce, 2 teaspoons cornflour.

Exercise:

1. Remove the big bones and skins from the chicken breast and beat the front and back sides with a strong back or a meat hammer. After beating, wash and dry the mallet, and remove the chicken breast with a knife.

One side of the meat divides the chicken breast into two halves. In other words, each chicken breast can make two chicken chops.

2. Marinate chicken breast 10 minute with chicken chops marinade, then add egg yolk and stir well, grab it by hand and dip it in fried powder before frying.

3. Heat 4 cups of oil for 7 minutes and fry for 2 minutes until it looks golden and crisp.

Salted pork marinade

Ingredients: A: black pepper 1 cup, red onion 1/2 cup, old onion 1/2 cup. B: 1/2 cups of warm sorghum wine, 1/2 cups of salt, 3 tablespoons of monosodium glutamate, 1/2 cups of sugar and 1 teaspoon of spiced powder.

Practice: Stir-fry material A until fragrant, then add material B and stir well.

Uses: pickled pork chops, pork belly, pickled chicken chops, etc.