The method of Kyoto spareribs

Kyoto spareribs taste sweet and sour. This title is mainly popular in Taiwan Province, followed by overseas Chinese areas. Below, I will share the practice of Kyoto spareribs for you, hoping to help you!

materials

6g of ribs, 1 spoon of white sesame seeds and 1 head of garlic.

Steps

1. Chop the ribs into small pieces and soak them in clear water for about 25 minutes. Because they are not blanched, all the blood should be soaked out.

2. Rinse the ribs, add 1 teaspoon of cooking wine and 1/2 teaspoon of salt, mix well, cover them with plastic wrap and marinate for half an hour.

3. preparation of Kyoto juice: put 1 spoon of white sugar, 1 spoon of balsamic vinegar, 1 spoon of cooking wine, 1 spoon of spicy soy sauce, 1 spoon of tomato sauce and a little salt into a bowl and mix well.

4. put 2 spoonfuls of oil in the pot, put the marinated ribs in the pot and fry them slowly on low heat.

5. fry the ribs until they are completely discolored and cooked, and then put them away for later use.

6. use the remaining oil in the pot, turn on medium heat, and stir-fry the minced garlic and sesame seeds until fragrant.

7. Add the ribs and fry for about 3 minutes.

8. Pour in the prepared sauce and 2ml boiling water, bring to a boil and simmer for 15min.

after 9.15 minutes, use medium fire until the soup is thick. ;