Sweet and sour and appetizing--Kyoto bone

Overview

I had this dish in a restaurant in Hong Kong a long time ago. It was sweet and sour, with a fruity aroma in the pork ribs. It had a long aftertaste in the mouth. I sighed at the magic of taste and made the cat keep this taste deep in his mind. After returning home, I have never eaten such delicious Kyoto bones again. I always feel that something is missing. I have no choice but to try to make it myself. I hope that one day I can make the taste that I remember deeply.

Tags

• hot dishes
• cantonese cuisine
• old man
• winter recipes
• banquet dishes
• lunch
• ginger powder
• spare ribs
• ketchup

Ingredients

Steps

1. 1 Chop the ribs into large pieces and soak them in water to remove the blood. The water needs to be changed several times during this period.

   

2. 2 Then wipe the water with a piece of cloth, then add an appropriate amount of salt and sugar, which tastes very fresh, and marinate with cooking wine for 30 minutes.

   

3. 3 Sprinkle an appropriate amount of cornstarch so that every piece of ribs is coated with cornstarch.

   

4. 4 Heat the oil and put the chopsticks into the oil. If there are rapid bubbles, it means the oil temperature has reached 70%, which is enough.

   

5. 5 Then put the ribs in and fry.

   

6. 6 Fry until golden brown and fragrant, remove and drain the oil.

   

7. 7 Use some minced ginger to stir-fry the pot.

   

8. 8 Add tomato paste and stir-fry until fragrant, then add a little water.

   

9. 9 Add sugar.

   

10. 10 Then return the ribs to the pot.

    

11. 11 Quickly stir evenly, sprinkle with sesame seeds, and serve.