1. Cut the pork chops one by one, tear off the fascia on the back as much as possible, put it in a large bowl, put 2 teaspoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 1 teaspoon of brandy, 1/2 teaspoon of sugar, 1/2 teaspoon of pepper noodles , Pick it up with your hands, and put it in a compact box overnight to make it more delicious;
2. Before frying, put some cornstarch in a dish, roll the bone in the starch, so that the surface of the bone is covered;
3. Shake off the excess starch when frying, put it in 30-40% hot oil and fry it until light yellow, pick up and then raise the temperature of the oil, return to golden brown, pick up and filter the oil;
4. Cut the asparagus into sections, use another pot, boil water, add a little oil and salt, blanch the asparagus until it is broken, drain the water and spread it on the plate to be produced;
5. In a rice bowl, put 4 tablespoons of red wine, 2 teaspoons of light soy sauce, 1/4 teaspoon of dark soy sauce, 3 tablespoons of tomato juice, 1 tablespoon of sugar, 1 tablespoon of corn starch, 1 teaspoon of mochi and half a bowl of stock or water. Stir well and mix well. Put the bowl of juice in a pot and boil it, stirring continuously with a spoon in a circular motion, and boil until the whole bubble becomes large;
6. Pour in the fried ribs, turn them evenly, spread on the asparagus noodles, and pour the sauce from the pot on the bones, OK.
Tips:Red wine and tomato juice have a little sourness, so they add more sugar than ordinary dishes.
