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Beijing Ribs

Ribs 500 g
Corn starch
Oil 500 g
(Actual consumption of 50 grams)
1 tablespoon soy sauce
1 tablespoon cooking wine
2 tablespoons tomato paste
1 teaspoon salt
1 teaspoon sugar
1 Cut ribs to small pieces, mix in wine, salt, sugar, salt and marinate for 30 minutes, then stir in starch;
2 Heat oil in pan to 70%. Fry ribs using low heat for a few minutes, then switch high heat to fry about 1 minute then remove and drain the oil;
3 Leave a little oil in pan. Add soy sauce, tomato sauce, sugar and mix thoroughly and bring to boil, then stir in fried pork ribs. Cook until juice is absorbed.
Color red, tasty sweet.
★ Chefs tips
Deep fry the ribs, so that it can absorb some more juice.

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