What is the practice of Kyoto bones in restaurants?

The main ingredient is one pound of pork ribs (straight row).

Two tablespoons of tomato paste, a teaspoon of salt, an appropriate amount of pepper, an appropriate amount of cornstarch, a few slices of ginger, cooking wine, oyster sauce, and an appropriate amount of sugar.

How to make it: 1. Wash the ribs and rinse with small water in the sink for more than half an hour. In this way, the bloody smell of the ribs can be removed, and the pork ribs will be white in color and tender.

2. Drain the water, add a little salt, pepper, cooking wine, oyster sauce, a spoonful of sugar, a few slices of ginger, stir well, so that the ribs are evenly glued with the seasoning, you can knead a few more times. Then add the water starch and mix well. Marinate in the refrigerator overnight.

3. Marinate the ribs with kitchen paper to absorb the water slightly and wrap it in a layer of cornstarch.

4. Fry in the oil pan until golden brown and remove it, fry it over low heat first, and then color it over high heat.

5. Put a little oil in a pot, put two tablespoons of tomato paste, a little water, a spoonful of sugar, and mix until the sugar dissolves. Pour in the fried ribs and let them stick to the tomato juice and serve.

6. Put on a plate and decorate with broccoli (it can relieve greasy and kill two birds with one stone).

Junk dishes are the same as sweet and sour pork ribs, and adding an iron plate will deceive the layman.