Health benefits
Spare ribs: nourish the kidneys
Tomato paste: activate blood circulation and remove blood stasis
Ingredients
Pork ribs ( 400g ) | Pickled Meat ingredients ( ) |
Shredded green onion and ginger ( Appropriate amount of each ) | White pepper ( One chopstick head ) |
Oyster sauce ( One tablespoon ) | Cooking wine ( half tablespoon ) |
Dark soy sauce ( Half tablespoon ) | Salt ( Appropriate amount ) |
Starch ( Appropriate amount span> ) | Ingredients for frying ( ) |
Oil and cooking wine ( appropriate amount ) | Sauce ingredients ( ) |
Ketchup ( One tablespoon ) | Vinegar ( Half tablespoon ) |
White vinegar ( half tablespoon ) | Cooking wine ( One tablespoon ) | Sugar ( One tablespoon ) | Salt (appropriate amount) |
Raw Pump ( One tablespoon ) | Water ( Three tablespoons ) |
Recipe for Kyoto Spare Ribs
1.Soak the ribs in water for one hour, wash and dry them
2.Put the ribs in the container and add the marinade ingredients
3. Grasp them evenly with your hands, massage them one by one, wrap them in plastic wrap and refrigerate them for two hours to taste them
4. Take out the marinated ribs, add starch, onion, ginger and soup and reserve them
5.Catch evenly with your hands
6.Make a sauce: put all the ingredients into a bowl and stir evenly
7.Put in the pot The amount of oil used for cooking should be 50% hot.Add the spareribs and fry slowly over low heat
8. Fry both sides until the meat skin shrinks and no water comes out of the pot (it will take about ten minutes, be sure to use low heat and stir back and forth)
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9.Turn to medium heat and pour in cooking wine
10.Place the material Add the juice and stir-fry evenly
11. Add boiling water to the bowl of shredded onion and ginger when marinating the meat, and put it in Put in the pot
12. Bring to a boil over high heat, turn to low heat, and simmer for about thirty minutes
13.When chopsticks can easily penetrate the meat on the ribs
14.Turn on high heat to collect the juice
15.Plate
16.Finished product picture
Tips
The ribs are marinated one night in advance to make them more flavorful; also You can fry the ribs before cooking, but frying is healthier; I used mature vinegar and white vinegar to make the sauce, but you can only use one, because the mature vinegar in Shanxi is dark in color, and I am afraid it will affect the color of the final product; when marinating the ribs, it is already Add salt, and add light soy sauce to the final sauce.You just need to have a base taste, and you need to add salt according to your own taste.
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