♡京都排骨 Kyoto Pork Ribs♡

周二晚餐来吃*京都排骨*
预先将排骨炸过，
再以主要的番茄酱和其它酱料，
煮至排骨充份裹上酱汁，
吃起来特别香甜，好到吮手指！
食谱参考于Dato Lee Wing Kong 的京都排骨。
感恩他无私的分享。

材料：
(a)排骨 半公斤
(b)盐 少许
    绍兴酒 1大匙
    白糖少许
    腐乳 半块
(c)薯粉 1大匙
(d)芝麻 少许 (点缀)

酱汁调味料：
蒜末 1大匙
番茄酱 2大匙
酱油 1大匙
糖 1大匙
清水 适量
Maggi Seasoning 2~3滴 （我多加）
(将以上调味料倒入一个碗中，预先搅拌均匀）

做法：
1.将排骨用清水浸泡以去掉血水，洗净沥干。
2.将排骨放入有盖子的容器里，加入材料(b)混合均匀。然后盖上存入冰箱腌制至少半小时，让排骨更加入味。(我是腌制隔夜)
3.隔天取出，炸之前，排骨粘上少许薯粉 (材料c)。热锅，倒入适量的食油，让油温升至七分热，将排骨逐一下锅，转小火炸约四分钟，然后再开大火炸约一分钟，捞起沥干油份。
4.在另一个小锅，爆香蒜末，加入已经半均匀的调味料，待滚开后加入已炸好的排骨，搅拌均匀，让排骨充分吸收酱汁，以及酱汁开始变浓稠即可熄火上碟,撒上少许芝麻就大功告成。
**小秘诀：炸排骨时，先用小火来炸四分钟，让排骨吸收油份而熟透，直到排骨的颜色转成金黄色时，再开大火略炸一分钟。这样就能够逼出排骨里头的油份，也能锁住爽口不油腻的口感。
食谱参考于 Dato Lee Wing Kong

Ingredients：
(a)500g pork ribs
(b)pinch of salt
    1 tablespoon Shao Xing wine
    sugar to taste
    1/2 cube fermented tofu (fu ru)
(c)1 tablespoon corn / tapioca starch
(d)some sesame (decorated)

Sauce seasoning：
1 tablespoon chopped garlic
2 tablespoon tomato sauce
1 tablespoon soya sauce
1 tablespoon sugar
adequate water
2~3 drops Maggi Seasoning（optional）
(mix all the seasoning above in a bowl in advanced)

Method：
1.Soak the pork ribs into water to clean out dirty, cleaned and drained.
2.Transfer pork ribs into a container, mix well with ingredients (b), covered the pork ribs and chill in the fridge for at least half an hour or until the next day, so that the pork ribs more tasty. (I chilled it over night).
3.Take out from the fridge in the next day. Coated pork ribs with some starch (ingredients c). Preheat wok, pour in adequate cooking oil, bring the oil heat up until 70% , put in the pork ribs into it piece by piece. Turn into low heat, continue to fry the pork ribs for about 4 minutes.When the pork ribs turning into golden brown color, turn into high heat and fry for another minutes and then drained the pork ribs.
4.With another pot, saute chopped garlic,pour in the seasoning mixture and bring it to boil. Add in pork ribs and stir well, let the ribs fully coated with gravy. Off the heat when the gravy is thicken. Transfer on a plate, and it is ready for serve after sprinkle some sesame.
**Tips：The ribs are easy to cook while slowly fried in low heat for few minutes.When the ribs turned into golden brown, turn into high heat, fried for another minute. Therefore, this method helps ensure the center is cooked through and outside is crispy and not oily.
**This recipe adapted from Dato Lee Wing Kong