Kyoto Bone

Name: Kyoto Bone
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 400g pork ribs; 500ml Vegetable oil; 1 teaspoon salt; 1 tbsp Sugar; 1 teaspoon Very Fresh Soy Sauce; 1 teaspoon Oyster sauce; 2 tbsp ketchup; 5g sesame; 1 stage shallot; 1/2 teaspoon pepper; 1 teaspoon Cooking Wine; 1 small piece ginger; Some water

by Jackey cat

4.7 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

This dish was eaten in a restaurant in Hong Kong a long time ago. It is sweet and sour, and the ribs still have a fruity fragrance. The entrance has a long aftertaste. I sigh the magic of the taste. The cat has been deeply storing this taste. In the depths of my mind, when I returned home, I never tasted such delicious Kyoto bones. I always felt that there was something missing. But let's try to make it by ourselves, and hope to make it someday. Out of the taste in the depths of my memory.

Kyoto Bone

1. Cut the ribs into large pieces, soak them in clean water to remove the blood, and change the water several times during the period

2. Then use a piece of cloth to dry the water, then add salt, sugar, soy sauce and cooking wine to marinate for 30 minutes

3. Sprinkle with cornstarch so that every rib is covered with cornstarch

4. Heat the oil and put the chopsticks in the oil. If there are very rapid bubbles, it means that the oil temperature has reached 70%. This oil temperature is enough

5. Then put the ribs into deep fry

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

7. Use some minced ginger to cook

8. Add the tomato sauce to stir up the aroma, then add water

9. Put sugar in

10. Then return the ribs to the pot

11. Stir it quickly, sprinkle with sesame seeds, and serve

Tips:
The ribs here do not need to be blanched for pretreatment, because after the meat is blanched, the meat will tighten and become less tender.