Folding method 1

Ingredients

280g Kyoto ribs pork belly steak, half a spoon each of salt and MSG, 1 spoon each of pepper and sauna powder, curry Half a spoon each of powder and flour, half a spoon of starch powder, half a spoon of custard powder, half a goose egg, 1 tsp of wine, 1 tsp of tomato sauce, half a tsp of chili oil, and 4 cups of oil.

Method:

Cut the ribs into pieces, add salt, monosodium glutamate, pepper, sauna powder, curry powder, flour, Taibai powder and custard powder and marinate for about 30 minutes; heat the oil , fry the ribs until golden brown and take them out; pour the tomato sauce and chili oil into the pot and heat it, thicken it with cornstarch and water. After boiling, put the ribs into the pot and stir-fry for a few times before serving.

Main nutrients: protein 33g, fat 127.6g, carbohydrate 6.7g, sodium 980mg, cholesterol 300mg, total calories 1338cal.

Folding method two

Ingredients

500 grams of ribs. Appropriate amount of starch.

Seasoning

Edible oil 500 grams (actual consumption: 50 grams). 1 tablespoon soy sauce. 1 tablespoon cooking wine. 2 tablespoons tomato paste. 1 teaspoon refined salt. 1 teaspoon sugar.

Method

1. Wash the spareribs and cut them into small pieces, add cooking wine, salt and sugar, mix well, marinate until the taste is fragrant, then stir in the starch.

2. Put oil in the pot. When the oil temperature rises to 70% hot, add the ribs and fry over low heat for a few minutes. Then fry over high heat for about 1 minute, then remove and drain.

3. Take another pot, add a little oil, mix soy sauce, tomato sauce, and sugar, pour it into the pot and bring to a boil, then add the fried ribs and stir-fry until the soup dries up. That’s it.

Features

Ruddy in color, salty and slightly sweet.

Tips

The pork ribs should be fried slightly dry so that more soup can be absorbed.

Kyoto ribs are usually made from ribs, which need to be cut into uniformly sized sections. Because they need to be marinated, they are usually not blanched, but soaked in cold water so that the blood in the ribs can be soaked out. Although it needs to be fried, it is not greasy after being seasoned with Kyoto sauce. It is extremely delicious when paired with a bowl of white rice.