Red wine Kyoto bone

Red wine Kyoto bone

Introduction:

"Red wine is used for cooking. It's delicious. When you fry a bowl of juice, the whole kitchen is filled with fragrance."

Production steps:

Step 1: cut the pork chops one by one, tear off the fascia on the back as far as possible, put them in a big bowl, and let them go. Take 2 teaspoons of raw soy sauce, 1 / 2 teaspoon of brandy, 1 / 2 teaspoon of sugar and 1 / 2 teaspoon of pepper noodles, marinate them by hand, and then put them in a compact box overnight, which is more delicious;

Step 2: before frying, put some corn starch in a dish and roll the bone in the starch to make the surface of the bone covered;

Step 3: shake off the excess starch when frying, fry it in 30-40% hot oil until it is light yellow, pick it up, raise the oil temperature, fry it again until it is golden yellow, and pick up the filter oil;

Step 4: cut asparagus into sections, use another pot, boil water, add a little oil and salt, blanch asparagus until broken, dry water and spread it on the plate to be produced;

Step 5: in a rice bowl, put 4 tbsp of red wine, 2 tbsp of soy sauce, 1 / 4 tbsp of soy sauce, 3 tbsp of eggplant juice, 1 tbsp of sugar, 1 tbsp of corn starch, 1 tbsp of Mawo, and more than half a bowl of soup or water, mix well, add the bowl juice, put it in a pot, and stir it in circles with a spoon until it bubbles completely;

Step 6: pour in the fried spareribs, turn them evenly, spread them on the asparagus noodles, and pour the juice in the pot over the bones, OK.

Materials required:

Pork chop: 1 piece

Asparagus: 1 bar

Red wine: moderate

Soy sauce: moderate

Old style: moderate

Sugar: right amount

Brandy: moderate

Sesame oil: appropriate amount

Corn starch: right amount

Note: red wine and tomato juice have a little acid, so put more sugar than ordinary dishes.

Production difficulty: ordinary

Technology: deep fried

Production time: several hours

Taste: sweet and sour