Main Ingredients:
Pork Ribs: 1 piece.
Auxiliary Ingredients:
Asparagus: 1 bunch.
Seasonings:
Red Wine: appropriate amount; Light Soy Sauce: appropriate amount; Dark Soy Sauce: appropriate amount; Sugar: appropriate amount; Brandy: appropriate amount; Sesame Oil: appropriate amount; Cornstarch: appropriate amount.
Taste: Sweet and Sour; Cooking Method: Fried; Time: Several Hours; Difficulty: Moderate.
Detailed Steps for Cooking Red Wine Kyoto Pork Ribs
Cut the pork ribs into strips, remove the fascia on the back as much as possible, put them in a large bowl, add 2 teaspoons of light soy sauce, 1/2 teaspoon of dark soy sauce, 1 teaspoon of brandy, 1/2 teaspoon of sugar, and 1/2 teaspoon of pepper, marinate with your hands, and then put them in a tight box overnight for better flavor;
Before frying, put some cornstarch in a small dish, roll the ribs in the starch to coat the surface;
When frying, shake off the excess starch, put it in oil that is heated to 30-40% hot, fry until light yellow, remove and raise the oil temperature, fry again until golden brown, remove and drain;
Cut the asparagus into sections, boil water in another pot, add a little oil and salt, blanch the asparagus until it is cooked but still crisp, remove and place on the plate for serving;
In a rice bowl, add 4 tablespoons of red wine, 2 teaspoons of light soy sauce, 1/4 teaspoon of dark soy sauce, 3 tablespoons of ketchup, 1 tablespoon of sugar, 1 tablespoon of cornstarch, 1 teaspoon of sesame oil, and half a bowl of broth or water, stir well to make the sauce, put it in a pot and cook, stirring constantly with a spoon, until it bubbles up;
Pour the fried pork ribs into the pot, stir well, spread them on top of the asparagus, and pour the sauce from the pot over the ribs. Done!
