Kyoto spareribs

Kyoto spareribs

Introduction:

"Kyoto spareribs is one of the delicacies of old Beijing, which is characterized by ruddy color, salty, fresh and slightly sweet. Its practice and sweet and sour ribs have the same place, three steps: pickling, frying, frying

Production steps:

Step 1: wash the spareribs, marinate with soy sauce and cooking wine for half an hour.

Step 2: beat the marinated spareribs into the eggs.

Step 3: put in flour and stir well.

Step 4: stir the spareribs well and prepare to fry until golden.

Step 5: start frying when the oil is 70% hot.

Step 6: deep fry until golden. Don't turn off the fire. The first time is to fry the ribs.

Step 7: re frying is to make the flour on the outside of the ribs crisp.

Step 8: stir fry with onion, ginger and garlic.

Step 9: add pepper water, tomato sauce, soy sauce, cooking wine and sugar.

Step 10: prepare wet starch after foaming.

Step 11: add wet starch to thicken.

Step 12: finally, put the fried spareribs in and let the sauce evenly wrap the spareribs.

Step 13: serve and sprinkle with chopped green onion and colored pepper.

Step 14: the delicious ribs are ready.

Step 15: finished product drawing.

Materials required:

Small ribs: 6 pieces

Egg: one

Flour: moderate

Ketchup: two teaspoons

Vinegar: a spoonful

Sugar: 2 teaspoons

Salt: a spoonful

Oyster sauce: 1 teaspoon

Soy sauce: two spoonfuls

Cooking wine: a spoonful

Precautions: 1. The characteristics of Kyoto spareribs are ruddy color, salty, fresh and slightly sweet, so the taste is crisp outside and tender inside, which makes people aftertaste. 2. Kyoto spareribs are directly pickled with soy sauce, and then directly wrapped with egg flour, which is different from others. 3. The soup is made according to personal taste. So it's very suitable for northerners.

Production difficulty: ordinary

Technology: deep fried

Production time: 20 minutes

Taste: salty and sweet