Kyoto Spare Ribs

Overview

This dish tastes similar to sweet and sour pork ribs. But many people don’t know the right proportion of sweet and sour. This is much easier to master, and one of its great advantages is the bright colors. Rookies can use this dish to show off their cooking skills with almost zero failure!

Tags

• hot dishes
• home cooking
• chinese banquet
• old man
• autumn recipes
• winter recipes
• banquet dishes
• lunch
• brown sugar
• cooking wine
• egg white
• onions
• oyster sauce
• pork ribs
• starch
• tomato sauce
• ginger
• pepper
• salt

Ingredients

Steps

1. 1 Chop the sperm into small pieces and soak in warm water for 30 minutes to remove the blood.

   

2. 2 Pour off the blood and add ginger slices, green onions, salt, pepper, cooking wine and a spoonful of oyster sauce and mix well with your hands.

   

3. 3 Add another spoonful of starch and 1 egg white, add a few drops of sesame oil, and mix well again.

   

4. 4 Wrap in plastic wrap and refrigerate for two hours. There is no need to put a refrigerator in winter.

   

5. 5 Pick out the green onions and ginger. Pour more oil into the pot. When the oil is 60% hot, pour in the ribs. Reduce the heat to low and fry for about five minutes.

   

6. 6 Fry until both sides are slightly brown, remove and drain. This step is to fry the ribs until cooked.

   

7. 7 Change to high heat, heat the oil until it is 90% hot again, pour in the spareribs and fry for about half a minute, remove and drain. This step is to make the surface of the ribs crispy.

   

8. 8 Leave a little base oil in the pot and add an appropriate amount of brown sugar.

   

9. 9 Add half a bowl of water to dissolve the brown sugar, and use low heat to avoid boiling the sugar. Add appropriate amount of tomato paste and stir-fry evenly. The amount of sugar and tomato sauce is according to personal taste.

   

10. 10 Finally, turn off the heat and pour in the pork ribs so that the pork ribs are evenly coated with the sauce.

    

11. 11 Ready to plate and enjoy.