It has the same effect as sweet and sour pork ribs. After three steps of pickling, frying and frying, the original flavor of the ribs was preserved. After Kyoto juice is blended, it is delicious and not greasy, and it is more delicious with a bowl of white rice.

[Ingredients] 500g ribs, chives, garlic, ginger, sugar, salt, soy sauce, 8g tomato sauce, white pepper, balsamic vinegar and cooking wine.

[Practice] The ribs are soaked in bloodletting water and pickled with cooking wine, salt and white pepper.

2. Add 1 tablespoon tomato sauce, 1 tablespoon white sugar, 1 tablespoon soy sauce, 1 tablespoon balsamic vinegar, 1 tablespoon cooking wine, a little salt and 3 tablespoons water into a bowl and mix well to make Kyoto juice.

3. The sparerib is fried slowly with low fire.

4. Saute minced garlic and shredded ginger, and stir-fry the fried ribs in a pot for 2 minutes.

5. Pour in the prepared Kyoto juice.

6. Pour boiling water into ribs and cook for 20 minutes to collect juice.