5 grams of ribs as the main ingredient and appropriate amount of garlic as the auxiliary ingredient, 2 slices of ginger, 5 grams of sugar, 7 grams of salt, 1 grams of soy sauce, 8 grams of tomato sauce, 8 grams of white pepper, 6 grams of balsamic vinegar, 8 grams of cooking wine

Steps

Steps of Kyoto ribs.

Step 22 of Kyoto spareribs. Because it is not boiled, the blood of spareribs should be soaked.

Steps 33. After soaking in bleeding water, rinse the ribs, add 1 teaspoon of cooking wine, a little salt and white pepper. (It will be more delicious if it is pickled for a long time)

Steps of Kyoto spareribs 44. 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 clear water to a clean bowl and mix well to make Kyoto juice.

Steps of Kyoto spareribs 55. Cut garlic, shredded ginger and shallots and beat them into onion knots.

Steps of Kyoto spareribs 66. Put the oil in the pot, put the marinated spareribs in the pot, and slowly fry them on low heat.

Steps of Kyoto spareribs 77. Fry slowly with low fire until the spareribs are completely discolored and cooked; Then fish it out for later use.

Steps of Kyoto spareribs 88. Leave the remaining oil in the pot, turn to medium heat, and saute minced garlic and shredded ginger.

Steps of Kyoto spareribs 99. Put the fried spareribs in the pot and stir-fry them together for about 2 minutes.

Steps of Kyoto spareribs 11. Add the onion knots and pour in the prepared Kyoto juice.

Steps of Kyoto spareribs 1111. Pour boiling water into the spareribs, cover the pot and simmer for about 2 minutes.

the method of Kyoto spareribs Step 1212. When the soup is burned to the remaining 1/3, remove the onion and turn to high fire to collect the juice. (The soup can be thickly wrapped with ribs.)